Pin it Experience the ultimate culinary fusion with this Chicken Tikka Pasta. This vibrant main dish combines tender, marinated chicken tikka pieces with a creamy, spiced tomato pasta sauce. By tossing these bold Indian flavors with Italian penne, you create a unique East-meets-West experience that is perfect for a satisfying family dinner.
Pin it The secret to this dish lies in the marinade, which uses yogurt and a blend of garam masala, cumin, and coriander to infuse the chicken with deep flavor. Whether roasted in the oven or charred on a grill pan, the chicken adds a smokey dimension that balances the sweetness of the crushed tomatoes and the richness of the double cream.
Ingredients
- For the Chicken Tikka:
- 500 g boneless chicken breast or thigh, cut into bite-sized pieces
- 120 g plain yogurt
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1½ tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- ½ tsp chili powder
- ½ tsp salt
- 2 tbsp vegetable oil
- For the Pasta:
- 300 g penne pasta
- 1½ tbsp butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 400 g canned crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp sugar
- 1 tsp garam masala
- ½ tsp chili powder (adjust to taste)
- 120 ml double cream
- 60 ml whole milk
- Salt and pepper, to taste
- 2 tbsp fresh cilantro, chopped
Instructions
- Step 1: Marinate the Chicken
- In a bowl, combine yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, paprika, chili powder, salt, and oil. Add chicken pieces and mix well. Marinate for at least 30 minutes, or overnight for deeper flavor.
- Step 2: Cook the Chicken
- Preheat oven to 220°C (425°F) or heat a grill pan over medium-high heat. Arrange marinated chicken pieces on a lined baking tray or grill pan. Roast or grill for 10–12 minutes until cooked through and slightly charred. Set aside.
- Step 3: Prepare the Pasta
- Cook penne pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
- Step 4: Sauté Aromatics
- In a large skillet, melt butter over medium heat. Add onion and sauté for 3–4 minutes until soft. Add garlic and fry for 1 minute.
- Step 5: Simmer the Sauce
- Stir in crushed tomatoes, tomato paste, sugar, garam masala, and chili powder. Simmer for 8–10 minutes, stirring occasionally, until thickened.
- Step 6: Add Cream
- Pour in cream and milk, season with salt and pepper, and simmer for another 2 minutes.
- Step 7: Combine
- Add cooked chicken tikka pieces to the sauce, followed by the cooked pasta. Toss well to coat everything evenly.
- Step 8: Garnish and Serve
- Garnish with fresh cilantro and serve hot.
Zusatztipps für die Zubereitung
To prepare this dish efficiently, you will need mixing bowls, a baking tray or grill pan, a large pot for the pasta, a large skillet, a sieve or colander, and a knife with a chopping board. For the best texture, ensure the pasta is cooked al dente before it is tossed with the sauce.
Varianten und Anpassungen
You can easily customize this recipe to suit your preferences. Swap penne for fusilli or rigatoni if desired. For a lighter version, use half-and-half or evaporated milk instead of double cream. If you prefer more heat, simply add more chili powder or a pinch of cayenne pepper to the sauce.
Serviervorschläge
This creamy pasta is delicious when served with garlic naan or a crisp green salad on the side. The fresh cilantro garnish is essential for adding a burst of freshness to the rich tomato and cream base.
Pin it This dish contains dairy and wheat; please check ingredient labels if you have sensitivities. Nutritionally, each serving provides approximately 610 calories, 41 g of protein, 56 g of carbohydrates, and 23 g of total fat. Enjoy this flavorful fusion meal!
Recipe FAQs
- → Can I prepare the chicken tikka in advance?
Yes, marinating overnight enhances the flavor significantly. Marinate the chicken for at least 30 minutes, but overnight gives the best results. Cook the chicken on the day you plan to serve the dish.
- → What can I substitute for double cream?
Half-and-half or evaporated milk works well for a lighter version. You can also use Greek yogurt, though add it off heat to prevent curdling. Coconut cream offers a different but delicious flavor profile.
- → How do I know when the chicken is cooked through?
Roast or grill the chicken pieces for 10-12 minutes until the internal temperature reaches 75°C (165°F). The chicken should be cooked through with slight charring on the edges for the best tikka flavor.
- → Can I use a different pasta shape?
Absolutely. Fusilli and rigatoni work wonderfully with this sauce. Any tubular or spiral pasta that holds the creamy sauce well is ideal. Adjust cooking time according to your chosen pasta variety.
- → How do I adjust the spice level?
Add extra chili powder or a pinch of cayenne for more heat. Start with the suggested amounts and taste as you go. You can also reduce chili powder if you prefer milder flavors without losing the aromatic spice profile.
- → What sides pair well with this dish?
Garlic naan is authentic and delicious for soaking up the sauce. A crisp green salad provides refreshing contrast. Cucumber raita or a simple spinach salad also complements the rich, spiced flavors beautifully.