Ingredients:

  • 1 lb (450g) Penne or Rigatoni pasta
  • 1 tbsp (15ml) Salt
  • 1 lb (450g) Chicken breast, cut into 1-inch bite-sized pieces
  • 1 tsp (5g) Salt
  • ½ tsp (2.5g) Black pepper
  • 1 tbsp (15ml) Vegetable oil
  • 3 tbsp (42g) Unsalted butter
  • 1 medium (110g) Onion, finely diced
  • 3 cloves (9g) Garlic, minced
  • 1 tbsp (15g) Fresh ginger, grated
  • 2 tbsp (30g) Tikka Masala spice blend
  • 1 can (15 oz / 425g) Crushed tomatoes
  • ½ cup (120ml) Heavy cream
  • 1 tsp (5g) Dried fenugreek leaves, crushed
  • 1 tsp (5g) Sugar
  • ¼ cup (15g) Fresh cilantro, chopped
  • 1 tbsp (15ml) Fresh lemon juice

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente. Reserve ½ cup (120ml) of the starchy pasta water before draining.
  2. Heat vegetable oil in a skillet over medium-high heat. Season chicken pieces with salt and pepper, then sear until golden brown on all sides (about 5–7 minutes). Remove chicken and set aside.
  3. Lower heat to medium and melt the butter. Add diced onions and sauté until translucent and soft. Stir in the minced garlic and grated ginger, cooking for 1 minute.
  4. Stir in the Tikka Masala spice blend, crushed tomatoes, and sugar. Simmer the sauce to allow the flavors to meld.
  5. Stir in the heavy cream and crushed dried fenugreek leaves, stirring until the sauce is smooth and rich.
  6. Return the seared chicken to the pan and add the cooked pasta. Pour in the reserved pasta water and toss until the sauce emulsifies and coats the pasta.
  7. Stir in fresh lemon juice and garnish with chopped fresh cilantro before serving.