Chicken Tikka Masala

Ingredients

While the original Indian Chicken Tikka Masala is typically served with rice or naan bread, this Italian adaptation pairs the succulent chicken with pasta, adding an Italian twist to the dish. The spices and flavors remain true to the original, but the presentation and accompaniments are modified to suit Italian cuisine. We alse have the original recipe for Chicken Tikka Masala, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup (240ml) tomato puree 1 cup (240ml) tomato puree
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 tablespoon butter 1 tablespoon butter
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• 500g (1.1 lb) pasta of your choice (e.g., penne, fusilli) 500g (1.1 lb) pasta of your choice (e.g., penne, fusilli)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (10g saturated)
• Carbohydrates: 30g (5g sugars)
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the yogurt, olive oil, minced garlic, cumin, coriander, paprika, turmeric, chili powder, salt, and black pepper. Mix well.
2. 2.
   Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat. Thread the marinated chicken onto skewers and grill for 8-10 minutes, turning occasionally, until cooked through and slightly charred. Remove from the skewers and set aside.
4. 4.
   In a large pan, melt the butter over medium heat. Add the tomato puree, tomato paste, and heavy cream. Stir well to combine.
5. 5.
   Add the grilled chicken to the sauce and simmer for 10-15 minutes, allowing the flavors to meld together.
6. 6.
   While the sauce is simmering, cook the pasta according to package instructions until al dente. Drain and set aside.
7. 7.
   Serve the Italian-inspired Chicken Tikka Masala over the cooked pasta. Garnish with fresh cilantro.

Treat your ingredients with care...

• Chicken — Ensure the chicken is fully cooked before adding it to the sauce. Overcooking the chicken on the grill can result in dry meat.
• Tomato puree — Use a good quality tomato puree for a rich and flavorful sauce.
• Pasta — Cook the pasta al dente to maintain its texture when combined with the sauce.
• Yogurt — Use plain yogurt with no added flavors or sweeteners for the marinade.

Tips & Tricks

• For a spicier version, increase the amount of chili powder or add a pinch of cayenne pepper.
• If you prefer a smoother sauce, blend the tomato puree before adding it to the pan.
• To make the dish more colorful, add sautéed bell peppers or onions to the sauce.
• Serve with a side of garlic bread or a fresh green salad for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Italian-inspired Chicken Tikka Masala over a bed of cooked pasta, allowing the flavors to mingle. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Arrange the pasta on individual plates or a large serving platter. Place the grilled chicken pieces on top of the pasta and pour the tomato cream sauce generously over the chicken. Sprinkle with fresh cilantro for an appealing presentation.