Pin This My sister came home from college one weekend craving butter chicken and fettuccine at the same time. I laughed at first, then stood in the kitchen staring at leftover tikka marinade and a box of penne, wondering if I could actually pull it off. The smell of garam masala mingling with simmering tomato cream stopped everyone mid-conversation. It was messy, unplanned, and somehow exactly what we all needed that night.
I made this for a potluck once, skeptical that anyone would go for fusion pasta. By the time I looked up, the dish was empty and three people were asking for the recipe. One friend called it comfort food with a passport. That stuck with me because it captured exactly what happens when you stop worrying about rules and just cook what sounds good.
Ingredients
- Boneless chicken breast or thigh (500 g): Thighs stay juicier and hold up better to the spices, but breasts work beautifully if you watch the cook time closely.
- Plain yogurt (120 g): This tenderizes the chicken and carries the spices deep into the meat, creating that signature tikka tang.
- Lemon juice (2 tbsp): Brightens the marinade and balances the richness of the cream sauce later on.
- Garlic (2 cloves, minced for marinade, 2 for sauce): Used twice because garlic loves both the grill and the pan, adding different notes each time.
- Ginger (1 tbsp, grated): Fresh ginger gives a zingy warmth that ground ginger just cannot match.
- Garam masala (1½ tsp for marinade, 1 tsp for sauce): The backbone of the dish, bringing cinnamon, cardamom, and clove into harmony.
- Ground cumin (1 tsp): Earthy and warm, it anchors the spice blend without shouting.
- Ground coriander (1 tsp): Adds a gentle citrusy sweetness that rounds out the cumin.
- Paprika (1 tsp): More for color and mild sweetness than heat, it gives the chicken that gorgeous red tint.
- Chili powder (½ tsp for marinade, ½ tsp for sauce): Adjust this freely depending on your heat tolerance and the brand you use.
- Salt (½ tsp plus more to taste): Essential for drawing out flavor in both the marinade and the finished sauce.
- Vegetable oil (2 tbsp): Helps the spices stick to the chicken and prevents drying during roasting or grilling.
- Penne pasta (300 g): The ridges and tubes catch the creamy sauce perfectly, but any short pasta works.
- Butter (1½ tbsp): Builds a richer, silkier base for the sauce than oil alone ever could.
- Medium onion (1, finely chopped): Melts into the sauce, adding sweetness and body without chunky texture.
- Canned crushed tomatoes (400 g): Consistent, reliable, and quicker than fresh for a smooth, thick sauce.
- Tomato paste (2 tbsp): Concentrated tomato flavor that deepens the color and adds umami richness.
- Sugar (1 tsp): Cuts the acidity of the tomatoes and balances the spices beautifully.
- Double cream (120 ml): This is what makes the sauce luscious and ties all the bold flavors together.
- Whole milk (60 ml): Thins the cream just enough to coat the pasta without feeling heavy.
- Fresh cilantro (2 tbsp, chopped): A bright, herbal finish that wakes up the whole dish right before serving.
Instructions
- Marinate the chicken:
- In a bowl, whisk together yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, paprika, chili powder, salt, and oil until smooth. Toss in the chicken pieces and coat them thoroughly, then cover and refrigerate for at least 30 minutes or overnight if you have the time.
- Cook the chicken tikka:
- Preheat your oven to 220°C (425°F) or get a grill pan smoking hot over medium-high heat. Spread the marinated chicken on a lined baking tray or grill pan and roast or grill for 10 to 12 minutes until the edges char slightly and the chicken is cooked through.
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the penne according to package directions until al dente. Drain well and set aside, saving a cup of pasta water just in case you need to loosen the sauce later.
- Start the sauce base:
- Melt butter in a large skillet over medium heat, then add the chopped onion and sauté for 3 to 4 minutes until soft and translucent. Stir in the garlic and cook for another minute until fragrant.
- Build the tomato sauce:
- Add crushed tomatoes, tomato paste, sugar, garam masala, and chili powder to the skillet. Stir well and let it simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate slightly at the edges.
- Add the cream:
- Pour in the double cream and milk, season with salt and pepper, and simmer gently for another 2 minutes. The sauce should turn a soft coral color and smell irresistible.
- Combine everything:
- Add the cooked chicken tikka pieces to the sauce, followed by the drained pasta. Toss everything together until every piece is coated in that spiced, creamy goodness.
- Garnish and serve:
- Sprinkle fresh cilantro over the top and serve immediately while the pasta is hot and the sauce is glossy.
Pin This One evening, my neighbor knocked on the door just as I was plating this up. I offered her a bowl out of politeness, and she stood in my kitchen eating it slowly, shaking her head in disbelief. She said it tasted like the vacation she took to London where she had tikka masala for the first time, but somehow better. I think that is when I realized food does not have to stay in its lane to feel authentic.
Choosing Your Chicken
Thighs are more forgiving because they stay moist even if you overcook them slightly, and they soak up marinade like a dream. Breasts are leaner and look prettier on the plate, but you have to be careful not to dry them out under high heat. I have done both dozens of times, and honestly, thighs win for flavor and texture every single time. If you do go with breasts, check them a minute or two early and pull them the moment they hit 165°F. Either way, cutting the chicken into even bite-sized pieces ensures everything cooks at the same rate and fits nicely on a fork with the pasta.
Getting the Sauce Just Right
The key to a great sauce here is patience during the simmer. Letting the tomatoes reduce and concentrate means the spices bloom fully and the sauce clings to the pasta instead of pooling at the bottom of the bowl. I learned this the hard way after serving a watery version once that looked sad and tasted flat. Now I watch for that moment when the sauce darkens slightly and a little oil glistens at the edges. That is when you know the tomatoes have given up their water and the flavors have married. Stirring occasionally keeps it from sticking, but resist the urge to rush it with high heat or it will taste raw and sharp.
Serving and Pairing Ideas
This dish is rich and bold, so it loves being balanced with something light and crisp on the side. A simple green salad with lemon vinaigrette or cucumber raita cuts through the cream beautifully. Garlic naan is always a hit for scooping up extra sauce, and it makes the meal feel like a proper fusion feast. If you want to make it stretch further for a crowd, roast some vegetables like bell peppers or zucchini and toss them in at the end.
- Serve with warm naan or crusty bread for mopping up every last bit of sauce.
- A crisp cucumber salad or tangy raita adds freshness and contrast.
- Leftovers reheat beautifully, just add a splash of milk or cream to bring the sauce back to life.
Pin This This recipe taught me that some of the best dishes come from happy accidents and cravings that do not make sense on paper. I hope it becomes one of those meals you make when you want comfort with a little adventure on the side.
Recipe FAQs
- → How long should I marinate the chicken?
Marinate for at least 30 minutes, though overnight is preferred for deeper flavor absorption and more tender chicken.
- → Can I use a different pasta shape?
Yes, fusilli or rigatoni work wonderfully as alternatives to penne. Choose shapes that hold the creamy sauce well.
- → How do I adjust the spice level?
Add more chili powder or a pinch of cayenne for extra heat. Start with the base amount and adjust gradually to your preference.
- → What can I use instead of double cream?
For a lighter version, substitute half-and-half or evaporated milk. You can also use coconut cream for a different flavor profile.
- → What sides pair well with this dish?
Serve with garlic naan for scooping sauce, or a crisp green salad for freshness. Both complement the rich, spiced pasta perfectly.
- → Can I prepare this ahead of time?
Marinate the chicken overnight for best results. Prepare the sauce ahead and reheat gently before combining with pasta and chicken.