Chicken Tikka with Spicy Pasta Recipe

Combine the rich, aromatic flavors of Indian chicken tikka with the hearty, comforting taste of spicy pasta for a delicious fusion dish that is sure to impress. This recipe brings together tender, marinated chicken tikka with a zesty pasta sauce, creating a unique and flavorful meal.

Ingredients:

• For the Chicken Tikka:
  • 500g boneless chicken breast or thighs, cut into bite-sized pieces
  • 1/2 cup plain yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon garam masala
  • 1 teaspoon red chili powder
  • Salt to taste
  • 2 tablespoons vegetable oil
• For the Spicy Pasta:
  • 250g pasta (penne, fusilli, or your choice)
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 1 can (400g) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon red chili flakes (adjust to taste)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 cup heavy cream or coconut milk
  • Salt and pepper to taste
  • Fresh cilantro or parsley for garnish

Instructions:

1. Marinate the Chicken:
   • In a large bowl, combine the yogurt, lemon juice, ginger-garlic paste, turmeric, cumin, coriander, paprika, garam masala, red chili powder, and salt. Mix well to form a marinade.
   • Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight for the best flavor.
2. Cook the Chicken Tikka:
   • Preheat your grill or oven to high heat (about 200°C/400°F).
   • Thread the marinated chicken pieces onto skewers or place them on a baking sheet lined with aluminum foil.
   • Grill or bake the chicken for 15-20 minutes, turning halfway through, until fully cooked and slightly charred. Remove from the heat and set aside.
3. Prepare the Pasta:
   • Cook the pasta according to the package instructions until al dente. Drain and set aside.
4. Make the Spicy Pasta Sauce:
   • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
   • Add the minced garlic and chopped red bell pepper, and cook for another 2-3 minutes.
   • Stir in the crushed tomatoes, tomato paste, red chili flakes, dried oregano, and dried basil. Let the sauce simmer for 10 minutes, stirring occasionally.
   • Pour in the heavy cream or coconut milk, and season with salt and pepper. Let the sauce simmer for another 5 minutes.
5. Combine and Serve:
   • Add the cooked pasta to the skillet with the spicy sauce and toss to coat the pasta evenly.
   • Add the cooked chicken tikka pieces to the pasta and gently mix.
   • Garnish with fresh cilantro or parsley.

Tips:

• Spice Level: Adjust the amount of red chili powder in the chicken marinade and the red chili flakes in the pasta sauce to your preferred spice level.
• Vegetarian Option: Substitute the chicken with paneer or tofu for a vegetarian version.
• Creamy Texture: For an extra creamy texture, you can add more heavy cream or coconut milk to the pasta sauce.

Conclusion

Chicken Tikka with Spicy Pasta is a delightful fusion dish that brings together the best of Indian and Italian cuisines. This recipe offers a flavorful and satisfying meal that is perfect for a special dinner or a weekend treat. Enjoy the rich and spicy flavors that make this dish a unique and memorable experience.