Pin it My neighbor knocked on my door one evening holding a plastic container with bright orange pasta that smelled like a tandoor and an Italian trattoria had a delicious collision. She'd made too much for her family and thought I might be curious. One forkful and I was texting her for the recipe before I even finished chewing. The creamy tomato sauce clung to every ridged penne tube, and those little charred chicken bites added smoky bursts that made me forget I'd ever kept Indian and Italian cooking in separate mental filing cabinets. I started making my own version that weekend, tweaking spice levels and cream ratios until my kitchen smelled like the best kind of confusion.
I made this for a potluck where everyone was supposed to bring something traditional, and I showed up with this fusion experiment feeling slightly rebellious. A friend who grew up in Mumbai took one bite, paused dramatically, then went back for seconds without saying a word. Later she admitted it reminded her of the pasta her aunt used to make after family parties, using leftover tikka in whatever creative way she could. That endorsement meant more to me than any food magazine ever could. Now I make double batches because people always want to take some home.
Ingredients
- Boneless chicken breast or thigh (500 g): Thighs stay juicier and handle the spices better, but breasts work if you don't overcook them.
- Plain yogurt (120 g): The acidity tenderizes the chicken while the dairy mellows the heat, use full-fat for the best texture.
- Lemon juice (2 tbsp): Brightens the marinade and helps the spices penetrate the meat, fresh squeezed makes a noticeable difference.
- Garlic (2 cloves, minced) and ginger (1 tbsp, grated): This duo is non-negotiable for authentic tikka flavor, grate the ginger on the small holes of a box grater.
- Garam masala (1½ tsp plus 1 tsp): The backbone of both the marinade and sauce, buy a good quality blend or toast and grind your own if you're feeling ambitious.
- Ground cumin (1 tsp) and ground coriander (1 tsp): These earthy spices add warmth without overwhelming heat, they smell like a spice market when they hit the pan.
- Paprika (1 tsp): Adds color and a subtle sweetness, smoked paprika works too if you want an extra layer of depth.
- Chili powder (½ tsp plus ½ tsp): Adjust based on your heat tolerance, I usually start conservative and let people add more at the table.
- Vegetable oil (2 tbsp): Helps the marinade coat the chicken evenly and prevents sticking during roasting.
- Penne pasta (300 g): The ridges grab onto the creamy sauce beautifully, but rigatoni or fusilli work just as well.
- Butter (1½ tbsp): Adds richness to the sauce base and helps the onions caramelize without burning.
- Onion (1 medium, finely chopped): Forms the flavor foundation, chop it small so it melts into the sauce.
- Canned crushed tomatoes (400 g): Use good quality canned tomatoes, they're more consistent than fresh and already have concentrated flavor.
- Tomato paste (2 tbsp): Deepens the tomato flavor and helps thicken the sauce, fry it briefly to remove the tinny taste.
- Sugar (1 tsp): Balances the acidity of the tomatoes, a trick I learned from an Italian grandmother.
- Double cream (120 ml) and whole milk (60 ml): Creates that luxurious creamy texture without being too heavy, half-and-half works in a pinch.
- Fresh cilantro (2 tbsp, chopped): The final flourish that ties the Indian flavors together, don't skip it even if you think you don't like cilantro.
Instructions
- Marinate the chicken:
- Whisk together yogurt, lemon juice, garlic, ginger, all the marinade spices, salt, and oil in a bowl until smooth. Toss in the chicken pieces and massage the marinade into every crevice, then cover and refrigerate for at least 30 minutes or overnight if you can wait.
- Cook the chicken tikka:
- Preheat your oven to 220°C or get a grill pan screaming hot over medium-high heat. Arrange the marinated chicken on a lined baking tray or grill pan, leaving space between pieces, and roast or grill for 10 to 12 minutes until you see charred edges 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, it should still have a slight bite. Drain in a colander and set aside, don't rinse it or the sauce won't cling properly.
- Build the sauce base:
- Melt butter in a large skillet over medium heat, add the chopped onion, and sauté for 3 to 4 minutes until soft and translucent. Toss in the minced garlic and fry for another minute until fragrant but not browned.
- Simmer the tomato sauce:
- Stir in crushed tomatoes, tomato paste, sugar, garam masala, and chili powder, then let it bubble gently for 8 to 10 minutes, stirring occasionally. The sauce should thicken and the raw tomato smell should mellow into something rich and inviting.
- Add the cream:
- Pour in the double cream and milk, season with salt and pepper, and simmer for another 2 minutes until the sauce turns a beautiful pale orange. Taste and adjust seasoning, this is your last chance to fix the salt or heat level.
- Combine everything:
- Add the cooked chicken tikka pieces to the sauce, followed by the drained pasta, and toss everything together until every piece is coated. The sauce should cling to the pasta ridges and coat the chicken like a glossy blanket.
- Garnish and serve:
- Sprinkle fresh chopped cilantro over the top and serve immediately while it's still steaming. The aroma alone will have everyone gathered around the table before you can set down plates.
Pin it The first time I served this to my kids, my youngest asked if we could have it for her birthday dinner instead of the usual pizza tradition. That request felt like a small victory for home cooking and proof that fusion food isn't just a trend, it's a way to create new family favorites. Now it's become our celebration dish, the one we make when someone has good news to share. There's something about the bright orange bowls and the way everyone goes quiet for the first few bites that makes ordinary weeknights feel a little more special.
Adjusting the Heat Level
I've made this for spice lovers and for people who think black pepper is daring, and the beauty is you can dial it up or down without losing the character of the dish. Start with the amounts listed and taste the sauce before adding the chicken, then stir in extra chili powder or a pinch of cayenne if you want more kick. For a milder version, reduce the chili powder to a quarter teaspoon and use sweet paprika instead of the regular kind. You can always serve hot sauce on the side for the brave souls at your table while keeping the base family-friendly.
Making It Lighter
When I'm trying to save calories but still want that creamy comfort, I swap the double cream for half-and-half or even evaporated milk, which adds richness without as much fat. The sauce won't be quite as luscious, but it's still delicious and clings to the pasta just fine. You can also use Greek yogurt stirred in at the very end off the heat, though be careful not to let it boil or it might curdle. Another trick is to use more pasta water to stretch the sauce, which adds body from the starch without any cream at all.
Storage and Reheating
Leftovers keep beautifully in an airtight container in the fridge for up to three days, and honestly, the flavors deepen overnight as the spices continue to meld with the cream. Reheat gently on the stovetop over low heat, adding a splash of milk or water to loosen the sauce since pasta absorbs liquid as it sits. I don't recommend freezing this because the cream sauce can separate and the pasta gets mushy, but if you must, freeze the chicken tikka and sauce separately and cook fresh pasta when you're ready to eat.
Serving Suggestions
This dish is hearty enough to stand on its own, but a few simple sides can round out the meal and make it feel more complete. A crisp green salad with a tangy vinaigrette cuts through the richness, or you could serve warm garlic naan on the side for scooping up extra sauce. Roasted vegetables like bell peppers or zucchini add color and a slight char that echoes the chicken tikka. I've also served it with a cucumber raita for cooling contrast, which my guests always appreciate when they underestimate the spice level.
- Pair with a chilled white wine like Sauvignon Blanc or a light lager to balance the creamy spice.
- Garnish with extra cilantro and a squeeze of fresh lemon juice just before serving for brightness.
- If you have leftover sauce, toss it with roasted cauliflower or chickpeas for a quick vegetarian meal the next day.
Pin it This recipe taught me that the best meals don't always follow tradition, sometimes they happen when you're brave enough to let two worlds collide on a weeknight. Keep a container of garam masala in your spice drawer and a box of penne in the pantry, and you'll always be one marinated chicken away from something extraordinary.
Recipe FAQs
- → How long should I marinate the chicken?
Marinate for at least 30 minutes, though overnight marination is preferred for deeper flavor penetration and more tender, flavorful chicken.
- → Can I use a different pasta shape?
Yes, absolutely. Fusilli or rigatoni work wonderfully as alternatives to penne. Choose based on your preference for sauce retention.
- → How do I make this dish less creamy?
Use half-and-half or evaporated milk instead of double cream for a lighter version, or reduce the cream quantity while increasing the tomato sauce.
- → What can I serve alongside this?
Garlic naan pairs beautifully for soaking up the sauce. A crisp green salad also complements the rich, spiced flavors perfectly.
- → Can I adjust the spice level?
Yes, control heat by adjusting chili powder quantity or adding cayenne pepper. Taste as you go and modify garam masala for depth without additional heat.
- → How do I prevent the pasta from becoming mushy?
Cook penne to al dente according to package instructions, slightly under-cooking if combining with the warm sauce. This prevents overcooking during the final tossing step.