Save to Pinterest My neighbor Priya knocked on my door one Thursday evening holding a pot of leftover chicken tikka and asked if I had any pasta. What started as a refrigerator rescue turned into something neither of us expected: creamy, spiced, utterly comforting chaos. We stood at the stove laughing as the garam masala mingled with tomato cream, and by the time we sat down to eat, we both agreed this accident was better than anything we'd planned that week. I've been making it on purpose ever since.
I made this for a potluck once, and three people asked for the recipe before dessert was even served. One friend, a staunch pasta purist, went back for seconds and admitted that fusion food might not be so bad after all. Watching someone's skepticism turn into genuine delight is one of the best parts of cooking, and this dish does that almost every time. It's become my go to whenever I want to surprise someone who thinks they've tasted everything.
Ingredients
- Boneless chicken breast or thigh: Thigh meat stays juicier and more forgiving if you slightly overcook it, but breast works beautifully if you watch the timing closely.
- Plain yogurt: This tenderizes the chicken and adds tang, so don't skip the marinating step even if you're in a rush.
- Lemon juice: Brightens the marinade and cuts through the richness of the cream sauce later on.
- Garlic and ginger: Fresh is always best here, the paste just doesn't deliver the same punch or fragrance.
- Garam masala: The heart of the dish, lending warmth and complexity that makes this feel authentically spiced.
- Ground cumin and coriander: These build the aromatic base and balance the heat from chili powder.
- Paprika: Adds color and a subtle smokiness without overwhelming the other spices.
- Penne pasta: The ridges and hollow center hold onto the sauce perfectly, though rigatoni or fusilli work just as well.
- Butter: Creates a silky base for the sauce and adds richness that oil alone can't match.
- Onion: Finely chop it so it melts into the sauce and sweetens as it cooks down.
- Canned crushed tomatoes: Consistent, reliable, and less work than blanching and peeling fresh ones.
- Tomato paste: Deepens the tomato flavor and thickens the sauce without adding extra liquid.
- Sugar: Just a touch balances the acidity of the tomatoes and rounds out the spice blend.
- Double cream: Makes the sauce luxuriously smooth and ties all the flavors together.
- Whole milk: Thins the cream slightly so the sauce coats the pasta without feeling heavy.
- Fresh cilantro: A bright, herbal finish that cuts through the richness and adds a pop of color.
Instructions
- Marinate the chicken:
- Whisk together yogurt, lemon juice, garlic, ginger, and all the spices until smooth, then toss in the chicken pieces. Let it sit for at least 30 minutes, or cover and refrigerate overnight if you want deeper flavor and extra tenderness.
- Cook the chicken tikka:
- Spread the marinated chicken on a lined baking tray or hot grill pan, leaving space between pieces so they char rather than steam. Roast or grill until the edges are lightly blackened and the chicken is cooked through, then set aside.
- Boil the pasta:
- Cook the penne in well salted boiling water until just al dente, following the package timing. Drain and set aside, but don't rinse, you want that starch to help the sauce cling.
- Build the sauce base:
- Melt butter in a large skillet over medium heat, then add the onion and cook until soft and translucent. Stir in the garlic and let it sizzle for about a minute until fragrant.
- Simmer the tomato sauce:
- Add crushed tomatoes, tomato paste, sugar, garam masala, and chili powder, stirring well. Let it bubble gently for 8 to 10 minutes, stirring now and then, until the sauce thickens and the raw tomato taste mellows.
- Finish with cream:
- Pour in the double cream and milk, season with salt and pepper, and simmer for another 2 minutes. The sauce should be smooth, glossy, and coat the back of a spoon.
- Combine everything:
- Toss in the cooked chicken tikka pieces and drained pasta, stirring gently until every piece is coated in that creamy, spiced sauce. Sprinkle with fresh cilantro and serve immediately while it's piping hot.
Save to Pinterest One rainy Sunday, I made a double batch of this and portioned it into containers for the week ahead. By Wednesday, I was reheating a bowl at my desk, and the smell brought two coworkers wandering over asking what on earth I was eating. That's when I realized this dish doesn't just taste good, it fills a room with the kind of aroma that makes people curious and a little bit jealous. It's become my secret weapon for making lunch hour feel less ordinary.
Adjusting the Heat Level
The first time I made this, I went heavy handed with the chili powder and learned the hard way that spice builds as the sauce simmers. Now I start with the listed amount and taste halfway through, adding more only if I want extra kick. If you're cooking for a crowd with mixed spice tolerances, keep it mild and set out chili flakes or hot sauce on the side. Everyone can customize their own bowl, and you won't have to worry about anyone reaching for a glass of milk halfway through dinner.
Choosing Your Pasta Shape
Penne is my go to because those ridges and tubes catch the sauce so well, but I've also used fusilli when that's what I had in the pantry. Rigatoni works beautifully too, especially if you like bigger bites with more chicken tucked inside. Avoid anything too delicate like angel hair, the weight of the sauce and chicken will overwhelm it. Stick with sturdy shapes that can handle a hearty, creamy coating and hold their own against the bold spices.
Serving and Storing
This dish is wonderful straight from the skillet, but it also reheats like a dream. Store leftovers in an airtight container in the fridge for up to three days, and add a splash of milk or cream when reheating to bring back that silky texture. I sometimes serve it with warm garlic naan on the side for scooping, or a simple green salad dressed with lemon juice to cut through the richness.
- Garnish with extra cilantro and a squeeze of lemon juice just before serving for brightness.
- If the sauce thickens too much in the fridge, loosen it gently on the stove with a bit of milk.
- Freeze individual portions for up to a month, then thaw overnight and reheat for an easy weeknight dinner.
Save to Pinterest This recipe reminds me that some of the best meals come from happy accidents and a willingness to mix things up. Whether you're feeding a crowd or just treating yourself on a quiet evening, it delivers comfort and excitement in equal measure.
Recipe Q&A
- → Can I marinate the chicken ahead of time?
Yes, overnight marination is actually preferred for deeper flavor penetration. The yogurt and spices will tenderize the chicken while infusing it with authentic taste. Marinate for at least 30 minutes, but up to 24 hours works wonderfully.
- → What's the best way to cook the marinated chicken?
Both roasting and grilling work excellently. Roast at 220°C (425°F) for 10-12 minutes on a lined tray, or use a preheated grill pan over medium-high heat for charred edges. Charring adds depth and visual appeal to your dish.
- → How do I make this dish less creamy?
Replace the double cream with half-and-half or evaporated milk for a lighter version. You can also reduce the cream quantity by half and increase the tomato sauce slightly for a tangier profile.
- → Can I use different pasta shapes?
Absolutely. Fusilli, rigatoni, or any tube pasta works beautifully. The goal is selecting shapes that trap the creamy sauce well. Avoid delicate pastas like angel hair, which may break with hearty ingredients.
- → How much heat should the final dish have?
Start with the suggested 1/2 teaspoon chili powder in the sauce. Add more gradually to taste, or offer cayenne pepper at the table for guests to customize their spice level individually.
- → What sides pair best with this fusion dish?
Garlic naan provides authentic balance and texture contrast. A crisp green salad with lemon dressing offers freshness to cut through the richness. Both options elevate the dining experience beautifully.