Pin this A fusion dish that combines the bold, aromatic flavors of classic chicken tikka masala with tender pasta in a rich, creamy sauce.
This recipe perfectly blends Indian and Italian cuisines, creating a unique and satisfying meal that has become a favorite at my dinner table.
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
- Marinate Chicken:
- 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)
- Cook Pasta:
- Cook the pasta in salted boiling water according to package instructions Drain and set aside
- Cook Chicken:
- Heat 1 tbsp vegetable oil in a large skillet over medium-high heat Add marinated chicken (shake off excess marinade) and cook for 5 6 minutes until browned and cooked through Remove chicken and set aside
- Sauté Onion:
- In the same skillet melt butter over medium heat Add onion and sauté for 4 5 minutes until soft and golden
- Add Spices:
- Add garlic and ginger cook for 1 minute Stir in cumin paprika coriander and chili powder cook for 30 seconds until fragrant
- Simmer Sauce:
- Add crushed tomatoes sugar and a pinch of salt Simmer for 8 10 minutes stirring occasionally until thickened
- Add Cream and Broth:
- Reduce heat to low Stir in heavy cream and chicken broth mixing well Return cooked chicken to the sauce and simmer for 3 minutes
- Combine Pasta:
- Add cooked pasta and toss to coat in the sauce Warm through for 2 3 minutes
- Finish:
- Adjust seasoning if needed Garnish with fresh cilantro before serving
Pin this This recipe always brings my family together for a flavorful and comforting meal that everyone enjoys.
Notes
Adjust chili powder to taste for preferred heat level Pairs well with a crisp Sauvignon Blanc or chilled lager For extra richness add a tablespoon of butter at the end
Required Tools
Large skillet or sauté pan Large pot for boiling pasta Mixing bowls Measuring cups and spoons Knife and cutting board Colander
Nutritional Information
Calories 590 Total Fat 22 g Carbohydrates 59 g Protein 38 g
Pin this Enjoy a delicious meal that combines the best of two culinary traditions in one creamy dish.
Recipe Questions
- → How should the chicken be marinated?
Combine chicken with yogurt, lemon juice, ginger-garlic paste, and spices like cumin, coriander, paprika, turmeric, and garam masala. Refrigerate for at least 30 minutes to infuse flavors.
- → What type of pasta pairs best?
Penne or rigatoni work well to hold the creamy sauce due to their shape, providing a satisfying texture in each bite.
- → Can the spiciness be adjusted?
Yes, chili powder is optional and can be adjusted or omitted based on your preferred heat level.
- → What are good substitutions for a vegetarian option?
Paneer or firm tofu can replace chicken to create a vegetarian-friendly version without compromising texture.
- → How do I achieve a creamy sauce consistency?
Simmer crushed tomatoes with spices, then stir in heavy cream and broth for a smooth, rich texture that coats the pasta and chicken evenly.
- → What garnishes complement this dish?
Fresh chopped cilantro adds a bright, herbaceous note that balances the creamy and spicy elements.