I came across this during my trip to Bangkok. My hubby ordered this dish at Mrs Balbir's , an Indian restaurent in Central world ,near the supermarket on the 7th floor. Its basically pasta mixed with chicken tikka masala.
I tried this several times after coming back home. I didnt want my pasta sauce tasting too curry-ish. After a few tries I am happy with the result.
I referred to various chicken tikka masala recipes I had , so I cant pin point and say I followed just one recipe book. I used boneless breast pieces although I would much prefer to use thigh fillets but we dont get boneless thigh fillets .
Recipe : Chicken Tikka Masala Pasta inspired by the Chicken Tikka Masala Pasta served at Mrs Balbir's
For the chicken tikka:
2 boneless chicken breast , cut into bite size cubes ( if you can find bonelss thigh fillets use those as they end up more juicer and succulent and doesnt try out about 4-6 fillets would do)
2-3 tbsp spoons plain yogurt
juice of 1/2 lime
1 tsp ground coriander
1 tsp garam masala ( I used shop bought)
A few drops of red food colouring ( optional)
1/2 tsp red chilli powder ( cayenne)
2 garlic cloves, grated
1" piece ginger, grated
For the Sauce :
1 tbsp butter and 1 tbsp oil
tiny piece ginger, grated ( about 1/2 tsp)
1 small onion, finely chopped
2 cloves of garlic, grated
1 tsp garam masala
1 tsp ground coriander
1 cup passata ( or puree a can of tomatoes )
1/2 cup cream
1/2 cup water
1 tsp sugar
finely chopped fresh coriander leaves
Handful of parmesan cheese ,grated
spagetti ( enough to serve 3-4 person , about 250g)
1. First prepare the chicken, place the chicken cubes in a large bowl or zip lock bag and add all the ingredients mentioned for the chicken tikka. ( not the sauce ingredients mind you). Mix well and place in the fridge to marinate for a few hours or over night.
2. Preheat the oven to gas mark 5, skewer the marinated chicken cubes on to skewers ( bamboo or metal ones) and place in a tray in the oven and cook till done. You can even places these on your grill or barbeque them , make sure they dont dry out and go tough ,20- 30 minutes is enough . Remove and set aside.
3. Place a large pan of water to boil, season generously with salt . Once it starts to boil add your spagetti and cook until al' dente. Drain, reserve 1/2 cup of the cooking water .
4. While your pasta was cooking prepare the sauce, heat a large deep frying pan. Add butter and a drizzle of oil, I used corn oil as I didnt think olive oil and curry goes well. Once butter melts, add onion and fry till soft . Stir in garlic and ginger, and the spices and fry to release their flavour.
5. Stir in passata and water and bring to a boil, and reduce heat to a simmer. Stir in cream and cook for a further 1 minute. Add the chicken pieces and mix well. The sauce should be slightly thick but not too thick, taste and season with salt.
6.Toss the drained pasta in to the sauce and add a little of the cooking water to loosen the sauce if it looks too dried up. Mix in parmesan and chopped coriander and serve.
Enjoy and have a nice week end. My internet is very slow these days so havent been able to visit my blogger friends , will be stopping by soon :)!