Tikka Masala Chicken Pasta with Cream Sauce
One-pan tikka masala pasta combining tender chicken pieces, fresh vegetables, and creamy tomato-spiced sauce. Chicken and sugar snap peas are cooked directly in the wok with onions, garlic, and bell peppers, then combined with penne pasta and finished with heavy cream and fresh cilantro for a balanced, aromatic dish.
Ingredients
- 1 lb chicken breast fillet, rinsed, sinews removed, cut into cubes
- 2 onion, peeled, roughly chopped
- 2 clove garlic, peeled, pressed
- 1 red bell pepper, rinsed, stem and seeds removed, cut into chunks
- 1 carrot, scraped, cut into half-moon slices
- 1 teaspoon ground ginger
- 1 jar Patak's Tikka Masala curry paste, 160 gram
- 1 can peeled tomatoes, approximately 400 gram
- 11 oz penne pasta, whole wheat or regular
- 1 cup sugar snap peas, trimmed, strings removed
- 14 tbsp heavy cream
- fresh cilantro, torn into pieces(optional)
- cooking oil
- salt
Instructions
- 1
Bring a pot of water to boil for the pasta.
- 2
Rinse the chicken fillets, remove sinews, and cut into 2 by 2 centimeter cubes.
- 3
Peel and roughly chop the onions.
- 4
Peel and press the garlic.
- 5
Rinse the bell pepper, remove the stem and seeds, and cut the flesh into rough chunks.
- 6
Scrape the carrot, cut lengthwise in half, then slice into half-moon pieces maximum 0.5 centimeter thick.
- 7
Heat oil in the wok and sauté the onion and garlic until translucent.
- 8
Add the tikka masala paste and fry for 1 minute.
- 9
Add the bell pepper, carrot, and ginger, and stir-fry for 2 to 3 minutes.
- 10
Add the chicken to the wok and briefly fry.
- 11
Pour in the canned tomatoes and 100 milliliters water, bring to a boil, and simmer over medium heat for 15 minutes.
- 12
Meanwhile, cook the penne according to package directions, adding only a little salt to the cooking water.
- 13
Rinse the sugar snap peas and trim the ends with a small knife, then remove the string running along the side of the pod.
- 14
At the end of the cooking time, add the peas and cream to the wok, stir well, and simmer for 5 minutes more.
- 15
Turn off the heat.
- 16
Drain the pasta and stir into the wok with the tikka masala sauce.
- 17
Tear the fresh cilantro into pieces and stir through the sauce as the final step.
Tips
Remove the string running along the edge of the sugar snap pea pod to avoid tough, chewy pieces.
Cook the pasta only until al dente and use the reserved cooking water to adjust sauce consistency if needed.
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a pan with a splash of water or cream.
Prepare all vegetables and chicken cubes up to 8 hours ahead. Store separately in the refrigerator. Make the tikka masala sauce through the 15-minute simmer stage up to 1 day ahead and reheat before adding peas and cream.
Serve hot, garnished with additional fresh cilantro and a squeeze of lime juice if desired. Accompaniments: naan bread, cucumber yogurt raita, or a simple green salad.
Common Mistakes
Do not skip removing the sugar snap pea strings to avoid tough, stringy pieces that are difficult to chew.
Do not overcook the pasta before mixing with the sauce to avoid mushiness.
Do not boil the cream vigorously once added to avoid it separating or curdling; keep heat at medium or below.
Substitutions
Dairy-Free Swaps
General Alternatives
homemade allows spice control