Description
This Creamy Chicken Tikka Masala Pasta is a delightful fusion dish combining the rich, spiced flavors of classic Indian chicken tikka masala with comforting Italian pasta. Tender marinated chicken pieces are seared and simmered in a luscious tomato and cream sauce, infused with aromatic spices, then tossed with perfectly cooked penne pasta for a hearty and flavorful meal that serves four.
Ingredients
Scale
Marinade
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1/2 cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp ginger-garlic paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp turmeric
- 1 tsp garam masala
- 3/4 tsp salt
Pasta
- 10 oz penne or rigatoni pasta
- Water, for boiling
- 1 tsp salt
Sauce & Cooking
- 2 tbsp unsalted butter
- 1 tbsp vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp ground coriander
- 1/2 tsp chili powder (optional)
- 14 oz canned crushed tomatoes
- 3/4 cup plus 2 tbsp heavy cream
- 1/4 cup chicken broth or water
- 1 tsp sugar
- Salt, to taste
- 2 tbsp fresh cilantro, chopped (for garnish)
Instructions
- Marinate Chicken: Combine all marinade ingredients—Greek yogurt, lemon juice, ginger-garlic paste, ground cumin, coriander, paprika, turmeric, garam masala, and salt—with the chicken pieces in a bowl. Mix thoroughly to coat the chicken evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours to allow flavors to develop.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the penne or rigatoni pasta and cook according to package directions until al dente. Drain the pasta and set it aside while preparing the sauce.
- Sear Chicken: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Shake off any excess marinade from the chicken pieces and add them to the skillet. Cook for 5 to 6 minutes, turning occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the finely chopped onion and sauté for 4 to 5 minutes until softened and golden brown.
- Add Spices: Stir in the minced garlic and grated ginger and cook for 1 minute to release their aroma. Then add ground cumin, paprika, ground coriander, and chili powder if using. Cook the spices for about 30 seconds, stirring constantly, until fragrant.
- Simmer Tomato Base: Pour in the canned crushed tomatoes, add 1 teaspoon of sugar and a pinch of salt. Stir well and let the mixture simmer gently for 8 to 10 minutes, stirring occasionally, until the sauce thickens slightly.
- Incorporate Cream and Chicken: Reduce the heat to low. Gradually stir in the heavy cream and chicken broth or water until fully combined. Return the cooked chicken pieces to the skillet and simmer everything together for an additional 3 minutes to meld the flavors.
- Combine Pasta with Sauce: Add the cooked pasta to the skillet with the sauce and chicken. Toss thoroughly to ensure the pasta is well coated with the creamy tikka masala sauce. Warm through for 2 to 3 minutes.
- Final Seasoning and Garnish: Taste and adjust salt as needed. Remove from heat and garnish with freshly chopped cilantro before serving to add a burst of fresh, herbal flavor.
Notes
- Marinating the chicken for longer (up to 4 hours) enhances the flavor and tenderness.
- Using heavy cream gives the sauce a rich, creamy texture; substitute with coconut cream for a dairy-free version.
- The chili powder is optional and can be adjusted or omitted to suit your preferred spice level.
- Leftovers reheat well and can be stored in an airtight container in the refrigerator for up to 3 days.
- Garam masala is key to authentic flavor; ensure it’s fresh for the best aroma.
