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Chicken Tikka Masala Pasta Recipe
4.9 from 132 votes

Chicken Tikka Masala Pasta Recipe

Chicken Tikka Masala Pasta brings together marinated chicken pieces cooked with Indian spices and tomato puree layered over pasta, finished with cream for a rich, spicy sauce. Using an Instant Pot simplifies the process, creating tender, flavorful chicken and perfectly cooked spaghetti infused with aromatic seasonings.

Prep Time
10 mins
Cook Time
20 mins
Marinating time
30 mins
Total Time
30 mins
Servings: 4
Calories: 691 kcal
Course: Main Course
Cuisine: Indian

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
    Cup of Yum
  1. 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
  1. 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.
  2. Add marinated chicken and spices for sauce. Mix and sauté for 3-4 minutes while stirring frequently. The chicken will change color slightly.
  3. Add half cup water and deglaze the pot making sure nothing is stuck to the bottom. Press cancel
  4. 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.
  5. 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.
  6. Add cream, kasoori methi and stir well. Garnish with cilantro and a drizzle of lime juice.
  7. Chicken tikka masala pasta is ready.
Stovetop Method
  1. Boil the pasta in a pan according to package directions. Once boiled, set it aside. Reserve some pasta water from boiling to add later.
  2. 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.
  3. Add marinated chicken and spices for sauce. Mix and sauté for 3-4 minutes while stirring frequently. The chicken will change color slightly.
  4. Add the tomato puree and stir well. Now cook on medium flame untile the chicken is cooked completely.
  5. Now add the boiled pasta and mix well. Add the reserved pasta water as needed to get the right consistency.
  6. Add kasuri methi and cream and mix with the pasta. Let the pasta simmer for 2-3 minutes with the sauce. Turn off heat.
  7. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 691

% 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.