Best Tikka Masala Pasta

Tikka Masala Pasta is a fusion spin to the popular chicken tikka masala from west. Creamy tomato-onion gravy is coated with boiled pasta, making for one of the most delicious Indian-Italian dishes.

What is Tikka Masala Pasta?

Its a fusion take to the popular Chicken Tikka Masala but made with boiled pasta and tikka masala sauce. While you may not find chicken tikka masala in India, this dish was popularized by Indian cooks living in great Britain.

The tikka masala sauce is creamy, spicy and tangy and pairs so well with paneer, tofu, and vegetables.

Today I am coating the masala sauce with Farfalle pasta. The cute bowtie pasta coated with orange-reddish tikka masala sauce makes for a tasty and eye pleasing meal.

How to make Tikka Masala Pasta

Boil the Pasta

Cooking in the Instant pot –

1- Add farfalle pasta, salt and water to the steel insert of the instant pot. The water level should be 2 to 3 inches above the pasta.

2- Close the lid in sealing position and adjust the time to 3 minutes. ( The time will vary depending on the kind of pasta used)

3- After the cooking time is done, wait for 5 minutes and release the rest of the pressure.

4- The pasta should be al dente. Taste the pasta to see if it is cooked to your liking. If not press the saute mode and cook for 2-3 minutes. Drain the Pasta and set a side.

Cooking the pasta on stove top –

In a large pot, bring water to boil. Add salt to the boiling water and stir till dissolved.

Add pasta, mix it few times and cook according to package instructions until al dente.

Making the Masala Curry

1- Heat oil in a large skillet over medium heat. Add cumin seeds, cinnamon stick and bay leaf. Sauté for 30-45 seconds.

2- Add the finely diced onion and quarter teaspoon of salt. Cook for 5 minutes, do not brown.

3- Add the finely chopped serrano pepper ( or green chili), ginger, garlic and turmeric and saute for one minute.

4- Add Kashmiri red chili powder, coriander powder, cumin powder and tomato paste. Cook for 45 seconds. If you feel the spices are burning add little water.

5 & 6 – Add the tomato sauce ( or the pureed tomato) and sugar and cook for 7-8 minutes till tomato starts leaving the side of the pan.

7 – Add butter, garam masala and kasuri methi ( fenugreek leaves). Lightly crush the fenugreek leaves before adding. Stir and cook for one minutes.

8- Add cream and water and mix it well. Check for seasoning and adjust the salt or spices.

9 – Simmer for couple of minutes till you can see some bubbles.

10 & 11 – Add the cooked and drained pasta and cook for a minute.

12- Finely add some chopped coriander and lemon juice (optional). Serve the tikka masala pasta warm.

Tips

Do not over cook the pasta, it should be al dente as it will soak up the tikka masala sauce.

This dish has heat to it. If you want it milder remove the seeds from serrano pepper, add less grated ginger and small amount of red chili powder and garam masala.

Tomato paste adds so much flavor to the curry. If available I would highly recommend adding it.

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