Creamy Chicken Tikka Macaroni – Easy and Flavorful
Creamy Chicken Tikka Macaroni combines tender spiced chicken, perfectly cooked macaroni, and a rich tomato-cream sauce for an easy, comforting dinner packed with bold Indian-inspired flavor.
Ingredients
For the Chicken Tikka
- 1 lb boneless chicken cut into small bite-sized pieces
- ½ cup plain yogurt
- 3 cloves garlic freshly minced
- 1 tbsp fresh ginger finely grated
- 1 tsp garam masala
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp turmeric
- ½ tsp chili powder
- ½ tsp black pepper
- 1 tsp salt
For the Creamy Macaroni Sauce
- 12 oz macaroni
- 2 tbsp butter
- 1 cup tomato sauce
- 1 cup heavy cream
- ½ tsp garam masala
- ½ tsp paprika
- ¼ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup Parmesan or mozzarella optional
- 2 tbsp fresh cilantro chopped
- 1 tbsp fresh lemon juice
- ½ cup reserved pasta water as needed
Instructions
- Marinate the Chicken: Add the chicken, yogurt, garlic, ginger, garam masala, paprika, cumin, turmeric, chili powder, black pepper, and salt to a mixing bowl. Stir until every piece of chicken is evenly coated. Let the chicken marinate for at least 15 minutes.
- Cook the Macaroni: Bring a large pot of salted water to a boil. Cook the macaroni until just tender according to the package directions. Drain well and reserve some pasta water before setting the macaroni aside.
- Cook the Chicken: Heat a large skillet over medium-high heat and add a little oil. Add the marinated chicken in a single layer. Cook until browned on the outside and completely cooked through, turning occasionally. Transfer the chicken to a plate if necessary.
- Make the Tikka Sauce: Reduce the heat to medium and add the butter to the same skillet. Add the garlic and ginger and cook briefly until fragrant. Stir in the tomato sauce, garam masala, paprika, and chili powder. Simmer gently for a few minutes to allow the flavors to blend.
- Add the Cream: Pour the heavy cream into the skillet and stir gently until the sauce is smooth and creamy. Keep the heat low and season with salt and black pepper. Avoid boiling the cream rapidly.
- Combine the Chicken and Macaroni: Return the cooked chicken to the skillet and add the drained macaroni. Toss gently until everything is evenly coated with the creamy tikka sauce. Add a splash of reserved pasta water if the sauce is too thick.
- Finish and Serve: Stir in Parmesan or mozzarella if using. Finish with fresh cilantro and lemon juice. Toss gently and serve immediately while hot and creamy.
Notes
- Adjust the chili powder according to your preferred spice level.
- For the best texture, cook the macaroni just until tender rather than soft.
- Keep the cream at a gentle simmer to prevent the sauce from separating.
- A splash of reserved pasta water can help loosen the sauce and make it silky.
- Fresh lemon juice and cilantro added at the end help balance the richness of the creamy sauce.
- For extra smoky flavor, cook the marinated chicken over high heat until lightly charred before adding it to the sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- When reheating, add a splash of milk, cream, or water and warm gently until creamy.
Nutrition Facts
- Calories: 590 kcal
- Protein: 32 g
- Carbohydrates: 55 g
- Total Fat: 28 g
- Saturated Fat: 15 g
- Fiber: 3 g
- Sugar: 7 g
- Sodium: 780 mg
- Cholesterol: 105 mg
- Calcium: 140 mg
- Iron: 3 mg
- Potassium: 650 mg