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Chicken Tikka Spaghetti garnished with cilantro in a white bowl
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4.5 from 4 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 Time10 mins
Cook Time20 mins
Marinating time30 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: easy chicken tikka masala recipe, instant pot chicken tikka masala, pressure cooker chicken curry
Diet: Gluten-free, Low Carb, Nut-free
Method: Instant Pot/Pressure Cooker
Servings: 4
Calories: 691kcal
Author: Meeta Arora

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. Make sure all the spaghetti is almost submerged in liquid.
  • Close the lid with vent in 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.

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 suggest 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 the 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: 691kcal | Carbohydrates: 56g | Protein: 29g | Fat: 39g | Saturated Fat: 17g | Cholesterol: 173mg | Sodium: 734mg | Potassium: 770mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1171IU | Vitamin C: 12mg | Calcium: 86mg | Iron: 3mg