Fauzia’s Kitchen Fun

Chicken Tikka Masala Pasta

Fauzia's Kitchen Fun

Servings : Serves 4-5

This is a decadent, creamy and spicy chicken pasta dish that will wow your taste-buds!

Ingredients for the Chicken Marinade

  • 500 gm boneless chicken cubes
  • 2 tbsp full thick yoghurt
  • 2 tbsp fresh cream
  • 1/2 tsp fresh ginger paste
  • 1/2 tsp fresh garlic paste
  • 1 tbsp tandoori masala powder
  • 1 tsp red chilli powder
  • 1 tsp paprika
  • 1/2 tsp fresh fenugreek leaves
  • 1/2 tsp garam masala
  • 1/2 tsp finely crushed cumin
  • 1/2 tsp finely crushed coriander
  • 1 tsp salt
  • 1 tbsp lemon juice
  • 1 tbsp melted butter

Other Ingredients

  • 500 gm pasta of choice
  • 2 tbsp. butter
  • 2 tbsp. oil
  • 1/4 tsp garlic paste
  • 1/4 tsp ginger paste
  • 4 fresh tomatoes, finely chopped
  • salt to tatste
  • 2 green chillies, chopped
  • 1/4 cup fresh cream

Instructions

First, marinate the chicken cubes in the marinade ingredients overnight.

When ready to cook, pre-heat oven at 200C. Skewer the chicken to make it easier to handle and turn, then grill placed on an oiled oven grill & keep an oven tray underneath to catch any drippings which will be used later in the sauce. Grill the chicken skewers on both sides, for about 8 min per side or until slightly charred. Once done, remove from the skewers and set aside.

In a large pan, on medium heat, melt the butter then add the oil. Add the ginger & garlic, 1 green chilli and fry for a few seconds. Add in the chopped tomatoes and cook until all the water from the tomatoes dries up. Then add the grilled chicken, the remaining marinade and drippings, salt and green chilli. Keep on low heat, covered & cook for 10 minutes. Add the cream and cook for another 2-3 min.

Next boil the pasta of your choice as per packet directions. Drain, then pour into the chicken tikka masala, mix together and serve.

Enjoy! 🙂

31 thoughts on “Chicken Tikka Masala Pasta”
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31 Replies

  • Dear fauzia i just visited ur
    Dear fauzia i just visited ur website and went through the recipes n thinking to try some.. did u also teach about stove baking? i have a gas oven and whenever i bake anything like pizza, cake, cookies something is always wrong

  • aslm ,
    aslm ,

    i have prepared this but unfortunately my pasta remain white white the did not “red or yellow’ as yours can you please tell me whether i should add tumeric ti it

    • W/Salaam. Could be some of
      W/Salaam. Could be some of the ingredients used were not very vivid in colour (for example paprika powder or tandoori masala or the tomatoes used were not very ripe). All these ingredients in the chicken’s sauce are what give the pasta it’s colour. About the comments on the website, you need to be registered on the website to be able to comment. Then you just scroll to the bottom of the recipe page and add your comment.

  • Hi Fauzia,
    Hi Fauzia,
    your recipes are too good. Thank you for the same. God Bless You.

    1. We wanted to try your above recipe, but it says to use fenugreek leaves, is there any alternative for this or can we use kasuri methi. Even your other recipes says to use fenugreek leaves. Most of the time we won’t be having in the fridge.

    2. Can we use this above chicken as a filling for buns.

    Thank you.

    • Hi! Thank you and Ameen to
      Hi! Thank you and Ameen to your dua.

      Yes you can use a PINCH of kasuri methi in place of the fresh fenugreek as the dried one is normally more potent. Alternatively you can just leave it out, I add it just for that slight extra flavour.

      Just a tip, I normally freeze my fresh methi/fenugreek. I just pluck the leaves and put them in an airtight tin and freeze. They stiffen up and remain whole, when I need some I just pinch a little out of the tin and use in the recipe straight away without thawing. 🙂

      And yes you can use the chicken filling for buns, works beautifully!

  • Thank you Fauzia for your
    Thank you Fauzia for your reply and very good tip.

    I tried buns but they turned out bit hard. I used chicken creamy filling for half quantity as well as tikka filling for other half. Creamy filling was awesome. Tikka pc’s were too good and very tasty. But when i put as filling they were bit dry. I just shredded the tikka chicken and used. Please guide me how to use as filling.

    Thank you.

    • Thanks! Sorry the buns turned
      Thanks! Sorry the buns turned out hard, did you knead the dough well? Hope you did not overbake them. Did you preheat the oven before baking? You can make the tikka filling saucier by adding some ketchup to it. Did you make the gravy part of the tikka? It should be sufficiently saucy with that.

  • Salaam,
    Salaam,
    I am really new to cooking and I was wondering if I can use sour cream instead of fresh cream in this recipe? I love your instructions and they have helped me a lot.
    Jazakallah Khair

  • Okh, First thing first, your
    Okh, First thing first, your recipes are amazing. They are just amazing and easy to follow for beginners like me. I made this and it turned out very yummy. I made few alteration. I opitted garam masala and kasuri methi as I didnt hv it. Next instead of using oven, I used sandwich maker to cook chicken. The chicken turned out was more juicy than if I had cooked it on stove. I am super excited and want to try all your recipes. Thank You Fauzia once again :)))

  • Hi, I have a few questions:
    Hi, I have a few questions:

    1. I don’t have paprika so can I use something else like oregano instead?

    2. I don’t have ‘crushed’ cumin and coriander, but I have their powders. Can I use those?

    3. What is the difference between kasuri methi and fenugreek leaves? I thought they are the same

    • Hi
      Hi

      1. No, paprika has a very distinct and different colour/flavour from other spices and I would recommend that you use it for this recipe.

      2. Yes you can use powders.

      3. Same thing, kasuri methi are dried while the ones I used are fresh. You can use either just reduce the amount if you are using the dried version.

  • Can I add the salt from
    Can I add the salt from beforehand (with the tomatoes)? The thing is if I leave it for the end, I ALWAYS forget! I have a habit of putting the salt & whatever masaalas there are, *with* the tomatoes, in every recipe.

  • hello,
    hello,
    can i make the sauce one day ahead ? on day of lunch..just boil pasta and pour sauce on it.
    what kind of pasta is best used for this dish?
    can i grate the tomatoes for better consistency?

    Thanks!

  • AssalamoAlikum
    AssalamoAlikum
    I kept in touch with Ur site since a year .but couldn’t get way to talk u …I really learnt a lot from ur site…still learning….thnx a lot mashaAllah u r doing a great job …..thnx a lot again …may Allah bless u

  • Hi Fauzia:)
    Hi Fauzia:)
    Just wanted to say thank you for another beloved recipe. Because we also enjoy a saucy pasta dish, I heeded your advise to another poster and decreased the amount of pasta and threw in an extra tomato/bit of cream; best recipe when you are having a pasta craving!

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