One of my favourite ways to make an amazing pasta dinner is to play with a meal that I already love and to translate those flavours. Tikka Masala is a rich and creamy Indian dish using the spice blend Garam Masala. I’ve talked about Masala before in my Indian Spiced Sloppy Joe recipe. It’s a combination of warm fragrant spices and it instantly makes my mouth water.
Tikka Masala is generally not low calorie and uses whipping cream and butter to add richness to the dish. I’ve cut back on the cream and all the butter. By using Greek yogurt there is still richness without the heaviness. To save time I’ve used cooked chicken that I made using the Roast Chicken recipe leaving off everything but salt and pepper, a rotisserie chicken would be perfect too if you don’t have the time for making roast chicken. In a traditional recipe the chicken would have been marinated in yogurt for at least an hour. To get the tang of the yogurt without the time of marinating, the yogurt is added at the last minute. Spinach provides greens and if you like a little heat add a diced jalapeño while cooking the onions.
If pasta isn’t an obsession for you like it is for me this would be delicious over rice, quinoa or really anything, even cardboard would probably taste good with this sauce:)
Chicken Tikka Masala Pasta
2 Tbsp Canola Oil
1 cup diced onion (about 1 med onion)
2 cloves crushed garlic
1 tbsp of grated fresh ginger
1 heaping tbsp garam masala
1 large can diced tomatoes
1/3 cup whipping cream
4 cups roughly chopped fresh spinach
1 tsp salt if using no salt added tomatoes. Season to taste otherwise
2 cups sliced cooked chicken
1 cup chopped cilantro
1/2 cup Greek yogurt
4 cups uncooked rigatoni pasta, cooked to package instructions
Over medium heat sweat the onions until they become translucent. Add the garlic, ginger and garam masala. Allow the spices to cook for five minutes stirring regularly, then stir in the diced tomatoes. Bring to a simmer and add the spinach. It may need to be added in batches. It will seem like a lot but will cook down quickly. Once the spinach is wilted in mix in the whipping cream. Season with salt and lay the chicken in the sauce. Simmer for another five minutes and remove from the heat. Once the sauce has stopped bubbling fold in the yogurt and cilantro, if the sauce is still too hot the yogurt can seperate. Pour the sauce over the pasta and gently combine.
I like to grate a little parmesan on the top after serving.
To get this meal on the table in 30 minutes:
- Have the salted water on the stove over high heat for the pasta
- Once the tomatoes have been added pour the pasta into the boiling water
- After adding the pasta slice the chicken
- Once the spinach is added chop the cilantro and measure the yogurt
- After adding the yogurt and cilantro let the sauce rest a few minutes while you set the table, then add the pasta
Enjoy and if you’re interested in how this dinner fits into my weekly meal plan It can be found in my Weekly Meal Plan list.