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 into one of two categories - we either love to cook, or we love to critique food. I fall into both 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 and 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 than I could even imagine, but most of all, for 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 (aka Vegetarian Indian 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)
What other Pasta Shapes can I use?
For the best results - I recommend using medium shells as shown in this recipe. You can also use macaroni, penne, or rigatoni. These pasta shapes will trap the sauce which will help achieve the best results.
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 ¼ 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 ½ 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 ¼ 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.
📖 Recipe Card
Tikka Masala Pasta
Ingredients
for the spice blend
- 1 teaspoon cumin seeds
- 3 cloves
- 10 peppercorns
- 3 green cardamom pods
- ½ cinnamon stick
for the sauce
- 2 tablespoon olive oil
- 1 black cardamom, (moti elachi)
- 1 bay leaf
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- 1 inch piece ginger, chopped
- ¼ teaspoon turmeric powder
- ½ - ¾ teaspoon Indian red chili powder, (substitute option: cayenne pepper)
- 2 teaspoon coriander powder
- ¼ cup water
- 2 cups crushed tomatoes, organic canned unsalted
- 1 cup tomato sauce, organic canned unsalted
- salt to taste
- ½ medium green bell pepper, chopped
- 1 cup heavy cream, organic
- ½ teaspoon garam masala
- 1 tablespoon dry fenugreek leaves, (kasoori methi)
- 1 pound medium shells pasta*, use whole wheat or gluten-free if you wish
- ¼ cup reserved starchy pasta water, see step #14
- ¼ cup fresh cilantro leaves, chopped
Instructions
- 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 ¼ 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 ½ 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.
- Here's your creamy tikka masala sauce. 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 ¼ cup of reserved pasta water to the sauce.
- Garnish with chopped cilantro leaves.
- Serve immediately. Don't wait, it tastes best when hot.
Saher Hyderali says
I made this to celebrate my brother and sister graduating this year!! Soooo goood!!!
Chaitra says
Tried this and it turned out so so good. The best part is it has such a beautiful flavor ?
Breena says
Love love loved this recipe! Made it for my whole entire family and it was a major hit. Super easy to follow recipe and very convenient in being able to adjust the serving sizes which will automatically update the quantity of each ingredient (major plus). That sauce is liquid gold, found myself toasting one too many pieces of bread so I could keep eating the sauce on its own!
Divya says
This is the best indo Italian recipe available and this dish turned out bomb, I can’t wait to repeat this dish when I host a party
Donna says
Listen...I don’t cook. I’m a lawyer. I’m in Court 90% of my life, but when I’m not working I watch honeywhatscooking instastories! And when she shared this recipe I signed up for emails from her blog. I made this dish over the weekend #coronalockdown and it was delicious! Who knew I could cook?! Thanks so much honeywhatscookin!!!!
Shachi Patel says
I finally made this and It turned out really good! Mom approved.
Thinksweet says
Tried this recipe. It was easy to follow and make. I felt it needed a little more punch, so I increased the chili and garam masala. Serves a crowd easily. Doesn't reheat very well, so definitely enjoy it right away.
honeywhatscooking says
Thanks for the feedback. Yeah, you can always adjust the chili amount. I don't go too crazy with garam masala since i use it more as a garnish. Thank you!
Sandhya says
Hello Nisha...
I have tried this recipe with banza penne pasta..it was just sooo yum that my kids who are 3 and 4 finger licked it..
I added broccoli and yellow bell pepper..my husband does eat onion so I had to skip it..
Sandhya says
By the way thank you for posting such a good recipe..
Mili says
Love this recipe! My husband and I practically devoured the whole thing ourselves! It’s the perfect Desi comfort food. I made one teeny modification - I omitted the chilli powder because my hubby has issues with spice. But still flavourful and delicious!
Pooja Amar says
Made this for the first time for a big crowd so basically took a huge risk (more to do with me than the recipe..lol) and I am so glad I did because it was a raging HIT! Everyone was amazed on how this combo worked so well and everyone went for multiple helpings. I added Chicken deli slices to the Non Veg version and mushrooms and peppers to the veg version. I can't wait to try your other recipes as you made me look so good amongst my clan. Keep rockin' gurl 🙂
Riddhi says
Amazing pasta! Loved it ♥️ Pure indulgence!
Kiret says
Been wanting to try this recipe for a while now! It was quite simple to follow and turned out absolutely delicious!! I love the tikka masala taste with the pasta, a combination I never would have thought of. One of the first recipes I’ve tried and I can’t wait to try some more!
Supriya says
This was a fantastic recipe! I've had my eye on this recipe for a while, but didn't have an occasion to make it yet because I typically only make food for two, and I wish I had made it sooner 🙂 Thanks for bringing such delicious meals to your blog. You are a family favorite
Kavi says
My husband and his family are vegetarian - so we had to get creative for Thanksgiving! This was the PERFECT recipe to round out the traditional side dishes with some Desi flair!
I have been wanting to try this recipe for a long time, but felt it was fit for a crowd as a show-stopped - and it did not disappoint! The step-by-step- instructions, helpful substitutions, really made this fool proof!
It was delicious! The whole family loved this. And my husband said it was his favorite dish of the entire meal!
Thank you, Nisha! This blog is a labor of love - and one that we all reap the rewards from!
I plan to make this again for a dinner party - was fantastic as leftovers too!
Sanjana Yarla says
Made this for a thanksgiving dinner and it was a hit! Loved all the flavors and it was not challenging to make at all