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Chicken Tikka Masala Spaghetti

Chicken Tikka Masala means a lot of yummy flavours, from spicy to slightly tangy, and combining it with some spaghetti gives you the best Indian-fusion called Chicken Tikka Masala Spaghetti. The chicken tikka recipe I have used below is a cheats recipe that I like to use when I have no time to marinate the chicken and when I am too lazy to get the barbecue going.



1 chicken breast, cubes
3 tbsp yoghurt
2 1/2 tsp ginger-garlic paste
2 tsp curry powder
2 1/2 tsp chili powder
2 tbsp oil
1 onion, cut into quarters
10-15 cashew nuts
Salt to taste
200 grams Daawat Spaghetti
Coriander leaves, chopped
2 cups water
A pinch of orange food colouring (optional)


In a bowl, mix together chicken cubes, yoghurt, 1 tsp ginger-garlic paste, salt, 1 tsp curry powder and 1 tsp chili powder. Add a pinch of orange food colouring and mix.
Cook the whole mixture in a pan for 4-5 minutes or until the chicken is cooked and the mix is now dry. Set aside.
In a food processor, blitz the onion and cashew nuts into a fine paste.
In the same pan, add some oil and add the onion-cashew paste. Cook for 1-2 minutes.
Add 1 tsp curry powder, 1 1/2 tsp chili powder, 1 1/2 tsp ginger-garlic paste and season with salt. Stir and let cook for another 1-2 minutes.
Add water and spaghetti and let cook for 7-8 minutes until al dente.
Skewer the chicken cubes and place them over a high flame. Keep turning the skewers making sure to get an even char on the chicken. This gives it that smokiness. You can also use a barbecue grill for this procedure.
Remove the chicken from the skewers and mix them into the spaghetti along with some coriander leaves. Serve hot.

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