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 beautifully melds two beloved dishes into one satisfying meal perfect for weeknight dinners.
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 with Pasta:
- Add cooked pasta and toss to coat in the sauce Warm through for 2 3 minutes
- Season and Garnish:
- Adjust seasoning if needed Garnish with fresh cilantro before serving
Save This dish always brings my family together with its comforting and flavorful taste.
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
Calories 590 Total Fat 22 g Carbohydrates 59 g Protein 38 g per serving
Save Enjoy this flavorful fusion dish as a comforting meal any night of the week.
Recipe FAQs
- → How should the chicken be marinated?
Combine chicken pieces with yogurt, lemon juice, ginger-garlic paste, and spices like cumin, coriander, paprika, turmeric, and garam masala. Let it rest in the fridge for at least 30 minutes to absorb flavors.
- → Which pasta works best for this dish?
Penne or rigatoni are ideal as their tube shapes hold the creamy sauce well, enhancing each bite.
- → Can I adjust the spiciness level?
Yes, modify the amount of chili powder in the sauce to reach your preferred heat intensity.
- → What can be used as substitutes for chicken?
Paneer or tofu can replace chicken for a vegetarian-friendly version while maintaining texture and flavor balance.
- → How is the creamy sauce prepared?
Onions, garlic, and ginger are sautéed with spices, then simmered with crushed tomatoes. Heavy cream and broth are added to create a smooth, rich sauce that coats the chicken and pasta evenly.