Save A fusion dish that combines the bold, aromatic flavors of classic chicken tikka masala with tender pasta in a rich, creamy sauce.
This recipe has become a weeknight favorite in my house because it brings together two beloved cuisines in one simple dish.
Ingredients
- Chicken Marinade: 500 g (1 lb) boneless, skinless chicken breast cut into bite-sized pieces 120 g (½ cup) plain Greek yogurt 1 tbsp lemon juice 1 tbsp ginger-garlic paste 1 tsp ground cumin 1 tsp ground coriander 1 tsp paprika ½ tsp turmeric 1 tsp garam masala ¾ tsp salt
- Pasta: 300 g (10 oz) penne or rigatoni pasta Water for boiling 1 tsp salt
- Sauce: 2 tbsp unsalted butter 1 tbsp vegetable oil 1 medium onion finely chopped 2 cloves garlic minced 1 tbsp ginger grated 2 tsp ground cumin 1 tsp paprika 1 tsp ground coriander ½ tsp chili powder (optional for heat) 400 g (14 oz) canned crushed tomatoes 200 ml (¾ cup + 2 tbsp) heavy cream 60 ml (¼ cup) chicken broth or water 1 tsp sugar Salt to taste 2 tbsp fresh cilantro chopped
Instructions
- Step 1:
- In a bowl combine all marinade ingredients with the chicken Mix well cover and refrigerate for at least 30 minutes (up to 4 hours for best flavor)
- Step 2:
- Cook the pasta in salted boiling water according to package instructions Drain and set aside
- Step 3:
- Heat 1 tbsp vegetable oil in a large skillet over medium-high heat Add marinated chicken (shake off excess marinade) and cook for 56 minutes until browned and cooked through Remove chicken and set aside
- Step 4:
- In the same skillet melt butter over medium heat Add onion and sauté for 45 minutes until soft and golden
- Step 5:
- Add garlic and ginger cook for 1 minute Stir in cumin paprika coriander and chili powder cook for 30 seconds until fragrant
- Step 6:
- Add crushed tomatoes sugar and a pinch of salt Simmer for 810 minutes stirring occasionally until thickened
- Step 7:
- Reduce heat to low Stir in heavy cream and chicken broth mixing well Return cooked chicken to the sauce and simmer for 3 minutes
- Step 8:
- Add cooked pasta and toss to coat in the sauce Warm through for 23 minutes
- Step 9:
- Adjust seasoning if needed Garnish with fresh cilantro before serving
Save Cooking this dish brings my family together as we enjoy the fusion of familiar and exotic flavors.
Required Tools
Large skillet or sauté pan Large pot for boiling pasta Mixing bowls Measuring cups and spoons Knife and cutting board Colander
Allergen Information
Contains dairy (yogurt butter cream) and gluten (pasta) May contain traces of nuts depending on yogurt brand check labels For gluten-free use gluten-free pasta
Nutritional Information
Per serving Calories 590 Total Fat 22 g Carbohydrates 59 g Protein 38 g
Save This creamy chicken tikka masala pasta is a flavorful twist that delivers comfort and excitement in every bite.
Recipe FAQ
- → How long should I marinate the chicken?
Marinate the chicken for at least 30 minutes to allow the spices to penetrate deeply. For a richer flavor, marinate up to 4 hours in the fridge.
- → What pasta works best for this dish?
Penne or rigatoni are ideal as their ridges hold the creamy sauce well, but any short pasta can be used based on preference.
- → Can I adjust the heat level in the dish?
Yes, chili powder is optional. Adding or reducing it allows control over the spiciness to suit your taste.
- → What can I use as a substitute for chicken?
Paneer or tofu can replace chicken for a vegetarian version, absorbing the sauce's flavors while adding texture.
- → How do I make the sauce richer?
Stir in an extra tablespoon of butter at the end to enhance the sauce's creaminess and depth.