Creamy Tikka Masala Pasta Recipe
Description
This fusion dish combines the bold and aromatic flavors of Indian tikka masala with the creamy richness of pasta. It’s a perfect balance of spice, creaminess, and comfort, making it a great meal for any occasion. The smoky tomato-based tikka masala sauce, mixed with tender pasta and a touch of cream, creates a truly irresistible dish.
Preparation & Cooking Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
For the Pasta
250g (8 oz) penne, fusilli, or any pasta of choice
1 teaspoon salt (for boiling water)
1 tablespoon oil
For the Tikka Masala Sauce
2 tablespoons olive oil or oil
1 small onion, finely chopped
1 tablespoon ginger-garlic paste
2 medium tomatoes, pureed
1 teaspoon tomato paste (optional, for richer color)
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala
1 teaspoon red chili powder (adjust to spice preference)
½ teaspoon turmeric powder
½ teaspoon paprika (optional, for color)
½ teaspoon salt (adjust to taste)
½ cup heavy cream (or coconut cream for dairy-free option)
¼ cup yogurt (for extra tang, optional)
1 teaspoon sugar (to balance flavors)
¼ cup water or vegetable broth (adjust for consistency)
For the Protein (Optional)
200g boneless chicken, paneer, or tofu, cubed
1 teaspoon oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garam masala
For Garnish
1 tablespoon fresh cilantro, chopped
¼ teaspoon kasuri methi (dried fenugreek leaves, optional)
Freshly grated parmesan or shredded mozzarella (optional)
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Add pasta and cook according to package instructions until al dente.
Drain and toss with a little oil to prevent sticking. Set aside.
Step 2: Prepare the Protein (Optional)
Heat 1 teaspoon oil in a pan.
Add chicken, paneer, or tofu and season with salt, pepper, and garam masala.
Cook until fully cooked (about 5-7 minutes for chicken, 3-4 minutes for paneer or tofu). Remove and set aside.
Step 3: Make the Tikka Masala Sauce
Heat olive oil or oil in a pan over medium heat.
Add chopped onions and sauté until soft and golden brown.
Stir in ginger-garlic paste and cook until fragrant (about 30 seconds).
Add tomato puree and tomato paste, cooking until the mixture thickens (5 minutes).
Stir in cumin, coriander, garam masala, red chili powder, turmeric, paprika, and salt. Cook for another 2 minutes.
Add yogurt (if using) and mix well.
Pour in cream and water/broth, stirring to create a smooth sauce. Simmer for 5 minutes.
Add sugar to balance acidity, then crush and sprinkle kasuri methi for extra flavor.
Step 4: Combine Everything
Add the cooked pasta to the sauce and toss well to coat.
Mix in the prepared protein, if using.
Cook for 2 minutes on low heat until everything is well combined.
Step 5: Garnish & Serve
Sprinkle with fresh cilantro and grated cheese (if using).
Serve hot with garlic naan or a side salad.
Nutritional Information (Per Serving – Approximate)
Calories: 450 kcal
Protein: 15g
Carbohydrates: 55g
Fat: 20g
Fiber: 6g
Sugar: 6g
Sodium: 600mg
(Note: Values may vary depending on ingredients and portion sizes.)
Frequently Asked Questions (FAQs)
1. Can I make this vegan?
Yes! Substitute butter with oil, use coconut cream instead of heavy cream, and tofu instead of paneer or chicken.
2. Can I make this gluten-free?
Absolutely! Use gluten-free pasta, and ensure all seasonings are gluten-free.
3. How spicy is this dish?
It has a mild-medium spice level. Reduce red chili powder for a milder taste.
4. Can I prepare this ahead of time?
Yes! Store the tikka masala sauce separately and mix it with freshly cooked pasta before serving.
5. What other pasta shapes work best?
Penne, fusilli, rigatoni, and far faller hold the sauce well.
6. Can I freeze this dish?
The sauce freezes well for up to
3 months, but pasta can get mushy, so it’s best made fresh.