This Indian fusion Chicken Tikka Masala Pasta is creamy, flavorful, and easy to make in less than 30 minutes. Spaghetti cooked in the most delicious tikka masala sauce along with juicy chicken pieces, topped with cilantro, it has all you need for a warm satisfying dinner.

Chicken Spaghetti pasta in a plate garnished with cilantro

Pasta has been a weeknight favorite for us, especially since I started making it in my instant pot. One of the best things about making pasta in Instant Pot is that it gets ready in one pot and takes less than 30 minutes. There is no better meal than delicious pasta on a busy weeknight after work. Yes…yes…there are lots of carbs, but hey..it is so good!

I have been making my favorite paneer tikka masala, and chicken tikka masala in the instant pot for a long time. This time I thought why not give a desi twist to pasta and combine the tikka masala sauce with pasta….and I got to tell you…this is THE BEST COMBINATION EVER!

You can use any type of pasta, even tortellini tastes great in the tikka masala sauce. As pasta looks similar to noodles, my daughter calls this dish a chicken tikka noodles recipe. This Indian-style pasta is not too spicy and has all the right flavors, which will make it a favorite of your kids as well.

Creamy tikka masala pasta in 2 white bowls with cilantro and a bottle in the background

How to make Tikka Masala Pasta in Instant Pot?

Before you start making this Indian fusion pasta, you need to marinate the chicken pieces. Mix all the ingredients for the marinade and then coat the chicken pieces on all sides. Marinate it in the refrigerator for about 30 minutes to 8 hours.

Ingredients such as marinated chicken, onions, tomato, ginger garlic, cilantro and spices

The only preparation in this recipe is chopping the onions and prepping the ginger and garlic. I used a ginger garlic paste to simplify my preparation.

The next step is preparing the chicken tikka pasta sauce, which is the base for this dish.

  • Set the instant pot to sauté mode and heat some oil.
  • Add the finely diced onions and sauté for a few minutes, and then add the ginger-garlic and sauté for another minute.
  • Then, add the marinated chicken pieces and spices. Mix them well. Keep stirring frequently and saute for a few minutes. The chicken pieces will change color.
  • To make sure that chicken pieces don’t stick to the bottom, add some water and deglaze the instant pot before switching it off.

Now, it is time to add the spaghetti.

  • Break the spaghetti into two and spread them evenly over the sautéed chicken pieces.
  • Next, add tomato puree on top of the spaghetti. Do not mix. Now, add the water to the tomato sauce. Make sure the spaghetti is fully covered in liquid.
  • Close the lid of the instant pot with the vent in the sealing position and set it on high pressure for 4 minutes. When the instant pot beeps, quick release the pressure manually.
  • Now add the cream, kasuri methi (dried fenugreek leaves), and a drizzle of lime juice and mix it well.
Steps to make chicken tikka masala pasta in the instant pot

Garnish with cilantro, and your Chicken Tikka Pasta is ready to be served!

Creamy tikka masala pasta topped with cilantro in the instant pot

How to make Tikka Masala Pasta on the Stovetop?

Making this Indian-style pasta recipe is also as easy on the stovetop.

  • You first need to boil the pasta as per the packet instructions and set it aside. Reserve about a cup of pasta water.
  • Take a large, heavy bottom pan and heat it on medium heat. Once it is hot, add some oil to it and sauté the onions well.
  • Then add the ginger-garlic and sauté well for a minute or until the raw smell disappears.
  • Add the marinated chicken and spices and cook on medium flame until you see the chicken pieces change color. Keep stirring frequently.
  • Add the tomato puree and mix well. Cover and cook for 8-10 minutes until the chicken is completely cooked.
  • Now add the cooked pasta to this chicken tikka sauce. Add the reserved pasta water as needed to get the right consistency. Mix them well.
  • Add the cream, kasuri methi, and lime juice. Give it a good stir.
  • Finally, garnish the pasta with finely chopped cilantro leaves. Your chicken tikka masala pasta is ready for serving.
Closeup of creamy tikka pasta in tongs over a pot

Tips to make perfect Tikka Masala Pasta

  • I have used Chicken thighs to make this pasta. However, boneless chicken breasts will work just as well.
  • For chicken pieces to marinate well, use plain full-fat or Greek yogurt. Also, it is important to marinate the chicken for at least 30 minutes for it to soak in the flavors.
  • I have used canned tomato puree to make this pasta; you can substitute them with fresh tomatoes by pureeing them. The color will not be as bright red with fresh tomatoes.
  • You can make this recipe with other kinds of pasta as well, like whole-wheat pasta. Adjust the cooking time based on the pasta you use. The time to cook is usually 1 minute less than half of the suggested time on the pasta box. This will result in al dente pasta.
  • The pasta thickens as it cools down. So, when reheating, add some cream/water as needed.
  • To adjust the spice level, you can reduce or skip Kashmiri red chili powder. This provides a bright red color to the final dish, so the color will vary if you reduce/skip it.

Variations for Tikka Masala Pasta

This Chicken Tikka Masala pasta is very versatile. Here I am sharing some variations to make this delicious pasta.

  • Make it dairy-free: Use coconut milk in place of heavy cream in this recipe.
  • Make this vegetarian: Use paneer or tofu in place of chicken. Marinate the paneer and pan-fry it in some oil. Pressure cook the pasta with the sauce. Then, add the paneer to the cooked pasta. If there is any leftover marinade, you can mix it in before or after pressure cooking.
  • Make this gluten-free: Use a gluten-free pasta and make it on the stovetop. In my experience, some gluten-free pasta doesn’t work well and gets overcooked in the instant pot.
indian style spaghetti with chicken in white bowls garnished with cilantro

If you are looking for a scrumptious one-pot meal that comes together within 30 minutes, then this Instant Pot Chicken Tikka Masala Pasta is a great choice. It is a comforting meal that will satisfy our hunger after a long day. Do try this yummy dish, and let me know how it turns out!

Creamy chicken tikka pasta in a black bowl

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4.94 from 43 votes

Chicken Tikka Masala Pasta Recipe

Flavorful and aromatic Chicken Tikka Masala Pasta made with marinated tender chicken cooked in a creamy sauce. This delicious fusion pasta is so easy to make in the instant pot or stovetop!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients 

  • 1 lb Chicken thighs, boneless, cut into 1-2 inch pieces

For marinade

Spices for sauce

For sauce

Instructions 

Marinate the chicken

  • Combine all ingredients for the marinade (except chicken) in a bowl and mix well. Add chicken and mix well with the marinade. Let is rest for anywhere between 30 minutes to 8 hours in the refrigerator.

Instant Pot Method

  • Start the instant pot in saute mode and let it heat. Add the oil to the instant pot. Add the onions and saute for 2 minutes. Then add ginger garlic paste and sauté for another minute.
  • Add marinated chicken and spices for sauce. Mix and sauté for 3-4 minutes while stirring frequently. The chicken will change color slightly.
  • Add half cup water and deglaze the pot making sure nothing is stuck to the bottom. Press cancel
  • Break the spaghetti in half and layer on top of the chicken. Add the tomato puree on top of the spaghetti. Then add the remaining water. Do not stir. Make sure all the spaghetti is almost submerged in liquid.
  • Close the lid with the vent in the sealing position. Change the instant pot setting to high pressure for 4 minutes. When the instant pot beeps, quick release the pressure.
  • Add cream, kasoori methi and stir well. Garnish with cilantro and a drizzle of lime juice.
  • Chicken tikka masala pasta is ready.

Stovetop Method

  • Boil the pasta in a pan according to package directions. Once boiled, set it aside. Reserve some pasta water from boiling to add later.
  • Heat a large pan on medium heat. Once hot, add oil to it. Add the onions and saute for 2 minutes. Then add ginger garlic paste and sauté for another minute.
  • Add marinated chicken and spices for sauce. Mix and sauté for 3-4 minutes while stirring frequently. The chicken will change color slightly.
  • Add the tomato puree and stir well. Now cook on medium flame untile the chicken is cooked completely.
  • Now add the boiled pasta and mix well. Add the reserved pasta water as needed to get the right consistency.
  • Add kasuri methi and cream and mix with the pasta. Let the pasta simmer for 2-3 minutes with the sauce. Turn off heat.
  • Garnish with cilantro and a drizzle of lime juice. Chicken tikka masala pasta is ready.

Video

Notes

Make it dairy-free: Use coconut milk in place of heavy cream in this recipe. 
Using chicken breasts: Boneless Chicken breasts could work in this recipe too. 
Marination: Use plain full-fat or Greek yogurt for the marinade. Pat dry the chicken before cutting to avoid extra liquid when marinating. 
Tomatoes: I use canned tomato puree, however diced tomatoes will work too. If using fresh tomatoes, use 3 and puree or dice them.
Make this vegetarian: Use paneer or tofu in place of chicken. Marinate the paneer and pan-fry it in some oil. Pressure cook the pasta with the sauce. Then, add the paneer to the cooked pasta. If there is any leftover marinade, you can mix it in before or after pressure cooking. 
Pasta: You can use other types of pasta, including whole wheat pasta, in this recipe too. The time to cook is usually 1 minute less than half of the suggested time on the pasta box. This will result in al dente pasta.
Consistency: The pasta thickens as it cools down. So, when reheating, add some cream as needed. 
Spice level: You can reduce or skip Kashmiri red chili powder. This provides a bright red color to the final dish, so the color will vary if you reduce/skip it. If you don’t have Kashmiri Red Chili powder, use paprika. 
Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.

Nutrition

Calories: 691kcalCarbohydrates: 56gProtein: 29gFat: 39gSaturated Fat: 17gCholesterol: 173mgSodium: 734mgPotassium: 770mgFiber: 4gSugar: 7gVitamin A: 1171IUVitamin C: 12mgCalcium: 86mgIron: 3mg

Additional Info

Course: Main Course
Cuisine: Indian
Diet: Nut-free
Tried this recipe?Mention @pipingpotcurry or tag #pipingpotcurry!

About Meeta

I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. My passion is to share easy, healthy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.

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28 Comments

  1. Ok this recipe is amazing! Definitely going to keep making this.
    I didn’t have cream & substituted with milk & flour – still turned out AMAZING!!
    Thanks for creating this recipe.

    1. Hi Maria – Sure, you can double the recipe in a 6qt instant pot. Just double the ingredients, the cooking time will remain the same.

  2. Another hit Meeta, I used Linguine and it wasn’t cooked quite enough, I didn’t read your tips!!! But delicious and super easy/quick to do.

    1. Hi Shoneez – Yes, you can use other pasta shapes in this recipe too. Penne would work really well. I have included the details to adjust cooking time based on package instructions in the tips. Hope you enjoy it!

  3. If you don’t know proportionate of red chili powder you can very easily make the dish too spicy and inedible.
    No one liked it with spaghetti it’s better off served on a bed of white basmati rice.

    1. Hi Sal – So to hear your family did not enjoy the tikka masala spaghetti. It is definitely a personal preference. I would say if you are unsure of the quantity of chili powder to use, always start with less. You can always add more later!

  4. Hi Meeta, I’m guessing this will work with Phad Thai (brown) noodles, but what changes will need to be made to the cooking time? I have Gluten Intolerance and can’t have regular pasta

    1. Hi Priya – I have not tried cooking pad Thai noodles in the instant pot, and they could get overcooked in the time in the recipe. If you cook on the stovetop and then mix with the tikka masala sauce made in the ip, that could work well.

  5. In the Ingredients there is a section that says “Spices for sauce.” I don’t see in the instructions when to use these?

    1. Hi Liz – I add the spices along with the marinated chicken in step 2. I had mentioned spices. I have clarified it a bit more.

  6. Pasta came out a bit uncooked. Any advice on that? Also I noticed that the chicken tikka masala gravy you use 4 min high pressure and then 5 min natural release. But in the case of pasta it you don’t do any natural release. Is that okay? Will the chicken cook through? Please let me know.

    1. Hi Vik – I use small pieces in this recipe, so the 4 minutes cook time works perfectly. For pasta, follow the rule of pressure cooking for 1 minute less than half the time on the packet. If the pasta is still undercooked, you can just saute for a few minutes (make sure there is some liquid/sauce). Hope you enjoy the pasta!

  7. I didn’t understand the description of how to make it vegetarian. At what stage do I add the paneer? What about the marination being cooked with the pasta?

    1. Hi Shree – Thank you for the feedback. I just added more clarification. I would suggest to marinate the paneer (similar steps as chicken), then lightly pan fry it. For the sauce, you can make the sauce as in the recipe. After pressure cooking, add the paneer. If there is any marination left, that can be mixed in the pasta before or after pressure pressure cooking. Hope you enjoy it!