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Chicken Tikka Masala Pasta

Pasta with the traditional indian chicken tikka masala sauce.
Servings: 4



  • 400 g boneless chicken cut in cubes

For tikka marination

  • 6 cloves garlic
  • 1 ″ ginger
  • 3 tbsp oil
  • 2 tsp red chilli powder
  • 2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp garam masala powder
  • 3 tbsp yoghurt
  • Salt to taste

To make gravy

  • 2 tbsp butter
  • 1 medium onion chopped
  • 2 medium tomato chopped
  • 5 cloves garlic
  • 1 ″ piece ginger crushed
  • 1 tsp red chilli powder
  • 1/4 tsp cumin powder
  • 1 tsp coriander powder
  • 1/4 tsp garam masala powder
  • 2 tbsp tomato paste
  • 2 tsp sugar
  • 1 tsp kasuri methi
  • 1/4 cup cream
  • Salt to taste
  • Coriander leaves

For the pasta

  • 250 g fettuccine/ or any other pasta
  • 1 tsp olive oil
  • Salt to taste



    For the tikka

    • Grind the ginger and garlic along with 3 tbsp oil till smooth.
    • Combine all the ingredients listed under marination along with the ginger garlic paste in a bowl.
    • Add in the chicken and mix well. Let it stand for 2 hours or overnight.
    • Grill the chicken either in the oven or in a pan.
    • Cook the fettuccine according to package directions. Add in a tsp of olive oil to the pasta while cookingto avoid it from sticking to one another.

    For the masala

    • Heat butter in a pan. To that add in the chopped onions.Sauté till it turns soft and golden brown in colour on low flame. Puree the tomatoes. Keep aside.
    • Make a paste out of the ginger and garlic. Add the paste to the onions. Sauté for 2 minutes.
    • On low flame, add in the red chilli, coriander, turmeric, cumin, and garam masala powder. Mix well. Stir for 2minutes.
    • Pour the pureed tomatoes and add tomato paste. Mix. Let it cook for about 10 minutes till the oil separates out. Add in a tbsp more of butter to this.
    • Turn off heat, and let the mixture cool. Blend it till you get smooth paste like gravy.
    • Pour it back to the pan. Heat. Add in the grilled chicken.
    • Add kasuri methi. Cover the pan with a lid and let it simmer on low for about 15 minutes.
    • Open the lid and stir on high flame till the gravy turns dry. The gravy should be thick, so that it will coat very well on the pasta.
    • Once the gravy is dry, add the cream. Let it come to a boil. Switch off the flame and garnish with coriander leaves.
    • Combine the pasta and tikka masala till all the gravy is coated well on the pasta.
    • Transfer the pasta into a baking dish and spread mozzarella cheese on top. Broil and let the cheese melt. Serve immediately.


    * The tikka masala gravy should be very thick, only then it will coat well on the pasta.
    * The pasta can be eaten as such without cheese, but i preferred it when baked with the cheese.