Creamy Chicken Tikka Masala Pasta

Creamy Chicken Tikka Masala Pasta is a delightful fusion of Indian and Italian cuisines, bringing together the aromatic spices of tikka masala with tender, perfectly cooked pasta in a luscious, creamy sauce. This flavorful dish is a crowd-pleaser, balancing bold spices with the comfort of a creamy pasta, making it ideal for weeknight dinners or special occasions where you want to impress with a unique twist.

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This dish embraces the classic flavors of chicken tikka masala while elevating it with the texture and heartiness of penne or rigatoni pasta. The creamy sauce, enriched with butter, cream, and a vibrant tomato base, brings depth and comfort, while fresh cilantro adds a bright finish. Whether you’re craving something familiar with a twist or looking to explore a fusion meal, this pasta will satisfy your palate.

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

1. Marinate the 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).

2. Cook the pasta

Cook the pasta in salted boiling water according to package instructions. Drain and set aside.

3. Cook the 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.

4. Prepare the sauce base

In the same skillet, melt butter over medium heat. Add onion and sauté for 4–5 minutes until soft and golden.

5. Add spices and aromatics

Add garlic and ginger; cook for 1 minute. Stir in cumin, paprika, coriander, and chili powder; cook for 30 seconds until fragrant.

6. Simmer with tomatoes

Add crushed tomatoes, sugar, and a pinch of salt. Simmer for 8–10 minutes, stirring occasionally, until thickened.

7. Finish the sauce

Reduce heat to low. Stir in heavy cream and chicken broth, mixing well. Return cooked chicken to the sauce and simmer for 3 minutes.

8. Combine pasta and sauce

Add cooked pasta and toss to coat in the sauce. Warm through for 2–3 minutes.

9. Final touches

Adjust seasoning if needed. Garnish with fresh cilantro before serving.

Zusatztipps für die Zubereitung

Für ein besonders saftiges Hähnchen sorgt das Marinieren über mehrere Stunden. Achten Sie beim Braten darauf, dass das Hähnchen rundum schön gebräunt ist, damit sich ein intensives Aroma entwickelt. Verwenden Sie je nach gewünschter Schärfe mehr oder weniger Chili-Pulver, wenn Sie die Schärfe anpassen wollen.

Varianten und Anpassungen

Für eine vegetarische Variante ersetzen Sie das Hähnchen durch Paneer oder Tofu. Für eine glutenfreie Version verwenden Sie glutenfreie Pasta. Sie können die Sahnemenge reduzieren oder durch Kokosmilch ersetzen, wenn gewünscht.

Serviervorschläge

Dieses Gericht passt hervorragend zu einem frischen Sauvignon Blanc oder einem gekühlten Lagerbier. Frischer Koriander und ein Spritzer Zitronensaft beim Servieren heben die Aromen zusätzlich hervor. Servieren Sie dazu einen einfachen grünen Salat für ein ausgewogenes Menü.

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This Creamy Chicken Tikka Masala Pasta combines the best of two culinary worlds, offering a satisfying meal packed with flavor and creamy indulgence. Perfect for those who love bold spices and comforting textures, it’s a recipe you’ll return to again and again.

Recipe Help & Answers

→ How do I marinate the chicken for best flavor?

Combine yogurt, lemon juice, spices, and ginger-garlic paste to coat bite-sized chicken pieces. Refrigerate at least 30 minutes, up to 4 hours, to tenderize and infuse flavors deeply.

→ What pasta type works best with this dish?

Penne or rigatoni hold the sauce well due to their ridges and tubular shape, allowing creamy sauce to cling for a balanced bite.

→ Can I adjust the heat level of the sauce?

Yes, chili powder is optional and can be increased or omitted to suit your preferred spice tolerance without sacrificing flavor complexity.

→ What’s the best way to achieve a creamy sauce texture?

Sauté the aromatics gently, simmer crushed tomatoes until thickened, then stir in heavy cream and broth slowly to create a smooth, rich sauce that coats the ingredients evenly.

→ Are there suitable substitutions for dietary restrictions?

Use gluten-free pasta to avoid gluten, and replace chicken with paneer or tofu for a vegetarian-friendly version while maintaining texture and taste.