Chicken Tikka Masala Pasta Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Marinating time
30 mins
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Total Time
30 mins
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Servings
4
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Calories
691 kcal
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Course
Main Course
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Cuisine
Indian
Chicken Tikka Masala Pasta Recipe
Description
This recipe starts with boneless chicken thighs marinated in yogurt mixed with grated ginger, garlic, lime juice, and warming spices such as Kashmiri red chili powder, turmeric, and garam masala. After marinating for at least 30 minutes, the chicken is sautéed with onions, ginger, and garlic in an Instant Pot. The addition of tomato puree and spices builds a masala sauce deeply flavored with tomato and fragrant masala spices.
Broken spaghetti is layered on top of the chicken and sauce in the pot, submerged with water, and cooked under high pressure. The pasta absorbs the sauce’s rich flavors as it cooks. Finishing with heavy cream adds smoothness and mellows the spices. The optional dried fenugreek leaves enhance the authentic tikka masala aroma.
This dish blends Indian spiced chicken and sauce with traditional Italian pasta, creating a fusion meal that’s creamy, spicy, and hearty. It is served garnished with fresh cilantro and a drizzle of lime juice for brightness, suitable for a filling dinner offering complex flavors in one pot.
Adjusting the chili powder allows control over spice level. Substituting coconut milk can make it dairy-free. Paneer or tofu can replace chicken for a vegetarian version. Reheating benefits from adding extra cream to restore sauce consistency, as it thickens when cooled.
Ingredients
- 1 lb chicken thighs boneless, cut into 1-2 inch pieces
For marinade
- 1/4 cup yogurt thick
- 3/4 tablespoon ginger grated
- 3/4 tablespoon garlic minced
- 1 tablespoon lime juice
- 1 teaspoon Kashmiri red chili powder mild, adjust to taste
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
- 1 teaspoon garam masala
- 1 teaspoon salt adjust to taste
Spices for sauce
- 1/2 teaspoon garam masala
- 1 teaspoon Kashmiri red chili powder mild, adjust to taste
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
For sauce
- 2 tablespoon ghee divided, or oil
- 1 cup onion finely diced
- 1 teaspoon ginger grated
- 1 teaspoon garlic minced
- 2 cup water
- 8 ounces spaghetti or another pasta
- 1 cup tomato puree canned
- 1/2 cup heavy cream or more for creamier texture
- 1 tablespoon fenugreek leaves optional, dried, aka Kasoori Methi
- lime juice to drizzle
- cilantro to garnish
Instructions
Marinate the chicken
- Combine all ingredients for the marinade (except chicken) in a bowl and mix well. Add chicken and mix well with the marinade. Let is rest for anywhere between 30 minutes to 8 hours in the refrigerator.
Instant Pot Method
- Start the instant pot in saute mode and let it heat. Add the oil to the instant pot. Add the onions and saute for 2 minutes. Then add ginger garlic paste and sauté for another minute.
- Add marinated chicken and spices for sauce. Mix and sauté for 3-4 minutes while stirring frequently. The chicken will change color slightly.
- Add half cup water and deglaze the pot making sure nothing is stuck to the bottom. Press cancel
- Break the spaghetti in half and layer on top of the chicken. Add the tomato puree on top of the spaghetti. Then add the remaining water. Do not stir. Make sure all the spaghetti is almost submerged in liquid.
- Close the lid with the vent in the sealing position. Change the instant pot setting to high pressure for 4 minutes. When the instant pot beeps, quick release the pressure.
- Add cream, kasoori methi and stir well. Garnish with cilantro and a drizzle of lime juice.
- Chicken tikka masala pasta is ready.
Stovetop Method
- Boil the pasta in a pan according to package directions. Once boiled, set it aside. Reserve some pasta water from boiling to add later.
- Heat a large pan on medium heat. Once hot, add oil to it. Add the onions and saute for 2 minutes. Then add ginger garlic paste and sauté for another minute.
- Add marinated chicken and spices for sauce. Mix and sauté for 3-4 minutes while stirring frequently. The chicken will change color slightly.
- Add the tomato puree and stir well. Now cook on medium flame untile the chicken is cooked completely.
- Now add the boiled pasta and mix well. Add the reserved pasta water as needed to get the right consistency.
- Add kasuri methi and cream and mix with the pasta. Let the pasta simmer for 2-3 minutes with the sauce. Turn off heat.
- Garnish with cilantro and a drizzle of lime juice. Chicken tikka masala pasta is ready.
Notes
- Use plain full-fat or Greek yogurt for the chicken marinade and pat the chicken dry before cutting to reduce extra liquid.
- Substitute heavy cream with coconut milk to make the dish dairy-free if desired.
- Paneer or tofu can replace chicken for a vegetarian option; marinate and pan-fry paneer before adding to the pasta.
- Cooking time for pasta is typically one minute less than half the package instruction to achieve al dente in the Instant Pot.
- The spice level can be adjusted by reducing or omitting the Kashmiri red chili powder; paprika can substitute if unavailable.
- Tomato puree is recommended, but diced fresh or canned tomatoes can be pureed and used instead.
- The pasta thickens as it cools; add cream when reheating to loosen the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 691 kcal
% Daily Value*
| Calories | 691kcal | 35% |
| Carbohydrates | 56g | 19% |
| Protein | 29g | 58% |
| Fat | 39g | 60% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 173mg | 58% |
| Sodium | 734mg | 31% |
| Potassium | 770mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1171IU | 23% |
| Vitamin C | 12mg | 13% |
| Calcium | 86mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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