July 31, 2019 72 Comments

Tikka Masala Pasta (vegetarian, whole wheat/gluten-free options)

Name: Tikka Masala Pasta
Prep time: 10 min
Cook time: 20 min
Ingredients: 1 tsp cumin seeds; 3 cloves; 10 peppercorns; 3 green cardamom pods; 1/2 cinnamon stick; 2 tbsp olive oil; 1 black cardamom ((moti elachi)); 1 bay leaf; 1 medium onion (chopped); 4 cloves garlic (chopped); 1 inch piece ginger (chopped); 1/4 tsp turmeric powder; 1/2 - 3/4 tsp Indian red chili powder ((substitute option: cayenne pepper)); 2 tsp coriander powder; 1/4 cup water; 2 cups crushed tomatoes (organic canned unsalted); 1 cup tomato sauce (organic canned unsalted); salt to taste; 1/2 medium green bell pepper (chopped); 1 cup heavy cream (organic); 1/2 tsp garam masala; 1 tbsp dry fenugreek leaves ((kasoori methi)); 1 pound medium shells pasta* (use whole wheat or gluten-free if you wish); 1/4 cup reserved starchy pasta water (see step #14); 1/4 cup fresh cilantro leaves (chopped)

India meets Italy in this Tikka Masala Pasta, a spin on the classic Chicken Tikka Masala. Pasta cooked in a creamy and delicious tikka masala gravy. Use whole-wheat or gluten-free pasta for a slightly healthier alternative.

I come from a large family and we show our love with food. Most of us fall in one of two categories – we either love to cook, or we love to critique food, but we all of love to eat. I, fall in all three categories.

Being the youngest of four, I got away with doing the least amount of work. 🙂 This is one of those rare occasions my siblings will actually agree with me. lol.

I had no shame in showing up to all their gatherings enjoying their incredible dishes while they slaved off in the kitchen. Having said that, when I did host people, I was usually cooking for my close girlfriends in Jersey City. Cooking for a few women isn’t a big deal to me, but cooking for 13, now that’s work. Keep in mind, 13 people is still less than the number of people in my immediate family.

I’ve realized so many things while being far away from home. I have so much respect for my siblings who hosted more people that I could even imagine, but most of all, my mom. Like most moms, my mom has the ability to whip up a meal for the 15 of us without measuring anything, and she’ll act as though it is no big deal. Clearly, my mom puts me to shame because cooking for 13 was a huge deal for me. Would I do it again? Absolutely! 🙂

The Pasta

This Tikka Masala Pasta is one of my best creations, if I say so myself. I devoured this dish before my party. It’s creamy and spicy with a medley of complex Indian flavors that impeccably come together. Please make this dish, it’s seriously that good. Be sure to mention me on Instagram, and I’ll share the love. ♥

tikka masala pasta is:

Indulgent
Creamy
Delicious
Flavorsome
Versatile – throw in grilled chicken
Vegetarian
Gluten-Free & Whole Wheat options (swap the pasta for a healthier alternative)

how to make tikka masala pasta step by step?

Begin by boiling a pot of water. Chop the onions, ginger and garlic. Set aside.

Using a coffee grinder, blend the spices – cumin seeds, cardamom pods, cloves, cinnamon stick and peppercorns.

Now set aside the spices you blended above along with turmeric powder, chili powder, and coriander powder.

Start by heating up a large pan. Once hot, add olive oil, followed by a large black cardamom and bay leaf. Saute for 30 seconds or so.

Add the onions and saute for 3 minutes until translucent. Do NOT brown the onions.

Also add the ginger and garlic. Season with salt. Cook for 1 minute.

Add the spices along with a 1/4 cup of water. We’re adding the water so the spices don’t burn. Saute for 1 minute.

Now add the crushed tomatoes and tomato sauce. Season with salt. Stir well. Cover with a lid. Cook the tomatoes down for 8 minutes and reduce heat to low-medium.

While the tomatoes cook down, chop 1/2 a green bell pepper.

Add the pasta to salted boiling water. Cook the pasta according to the directions on the box until al dente.

Once the tomatoes are cooked, add the green pepper and cook for 1 minute.

Add the heavy cream, garam masala, and dry fenugreek leaves. Stir. Let the sauce warm up for about 1-2 minutes.

Here’s your creamy tikka masala sauce. Once you see little bubbles reduce the heat to very low. Check for salt, add more if need be.

Using a spider strainer, add the cooked pasta to the tikka masala sauce. By adding the pasta this way, you are also adding starchy pasta water which helps bind the sauce to the pasta. If you choose to drain the pasta, make sure you add about 1/4 cup of reserved pasta water to the sauce.

Mix the sauce and pasta well. Once heated through, turn off the stove.

Garnish with fresh cilantro leaves.

Serve immediately. Don’t wait, it tastes best when hot.

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