Chicken Tikka Pasta Fusion (Printer-friendly)

A vibrant fusion dish combining tender chicken tikka with creamy spiced tomato sauce and penne pasta for a unique culinary experience.

# What You Need:

→ For the Chicken Tikka

01 - 1.1 lb boneless chicken breast or thigh, cut into bite-sized pieces
02 - 1/2 cup plain yogurt
03 - 2 tablespoons lemon juice
04 - 2 cloves garlic, minced
05 - 1 tablespoon ginger, grated
06 - 1.5 teaspoons garam masala
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1 teaspoon paprika
10 - 0.5 teaspoon chili powder
11 - 0.5 teaspoon salt
12 - 2 tablespoons vegetable oil

→ For the Pasta

13 - 10.5 oz penne pasta
14 - 1.5 tablespoons butter
15 - 1 medium onion, finely chopped
16 - 2 cloves garlic, minced
17 - 14 oz canned crushed tomatoes
18 - 2 tablespoons tomato paste
19 - 1 teaspoon sugar
20 - 1 teaspoon garam masala
21 - 0.5 teaspoon chili powder
22 - 4 fl oz heavy cream
23 - 2 fl oz whole milk
24 - Salt and pepper to taste
25 - 2 tablespoons fresh cilantro, chopped

# Steps:

01 - In a bowl, combine yogurt, lemon juice, minced garlic, grated ginger, garam masala, ground cumin, ground coriander, paprika, chili powder, salt, and vegetable oil. Add chicken pieces and mix thoroughly. Marinate for at least 30 minutes, preferably overnight for deeper flavor.
02 - Preheat oven to 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.
03 - Cook penne pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
04 - In a large skillet, melt butter over medium heat. Add chopped onion and sauté for 3-4 minutes until soft. Add minced garlic and fry for 1 minute.
05 - Stir in crushed tomatoes, tomato paste, sugar, garam masala, and chili powder. Simmer for 8-10 minutes, stirring occasionally, until thickened.
06 - Pour in heavy cream and whole milk, season with salt and pepper, and simmer for another 2 minutes.
07 - Add cooked chicken tikka pieces to the sauce, followed by the cooked pasta. Toss well to coat everything evenly.
08 - Garnish with fresh cilantro and serve hot.

# Top Tips:

01 -
  • It takes two comfort food worlds and makes them better together without losing what makes each one special.
  • The chicken stays juicy and smoky even after being tossed in the creamy sauce.
  • Youll have everyone asking what restaurant you ordered from, and youll get to smile and say you made it yourself.
02 -
  • Do not skip marinating the chicken, even 30 minutes makes a difference but overnight transforms it completely.
  • Let the tomato sauce simmer long enough to lose its raw acidity or the whole dish will taste sharp and unfinished.
  • Add the pasta to the sauce, not the other way around, so the pasta absorbs some of that flavor as you toss.
03 -
  • Reserve a cup of pasta water before draining, it is a lifesaver if your sauce gets too thick when you toss everything together.
  • Char the chicken well for that smoky edge, it is what makes people think you have a secret ingredient.
  • Taste the sauce before adding the chicken and pasta, this is your last chance to adjust salt, spice, or creaminess.
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