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Chicken Tikka Alfredo Recipe

Chicken Tikka Alfredo combines smoky, spiced chicken with a rich, creamy sauce for the ultimate fusion dish. Tender yogurt-marinated chicken is broiled to perfection, then folded into a velvety Alfredo sauce with warm Indian spices. Tossed with pasta and Parmesan, it’s an irresistible comfort meal.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 1139 kcal

Equipment

  • Large mixing bowl
  • Heavy-bottomed pot
  • Baking sheet
  • Immersion blender or traditional blender
  • Large pot for boiling pasta
  • Tongs

Ingredients
  

Sauce and Pasta

  • 5 cloves garlic, minced
  • 3 tbsp ghee or butter
  • Fresh cilantro, for garnish
  • 1 cup heavy cream
  • 1 large yellow onion, finely chopped
  • 1 lb bucatini or spaghetti
  • 1½ tsp ground coriander
  • 2 tbsp garam masala
  • ¼ cup freshly grated Parmesan
  • Kosher salt
  • 1 tsp ground cardamom
  • 2 tbsp fresh ginger, minced
  • 1½ tsp cumin, grounded
  • 1 serrano peppers, seeded, deveined, and minced
  • 2 tsp honey
  • 1 can of tomato paste
  • 1¾ cups water

Chicken

  • 3 cloves garlic, minced
  • 1½ lb boneless skinless chicken thighs patted dry with a paper towel
  • ½ tsp ground coriander
  • Cooking spray
  • 1½ tsp garam masala
  • ½ cup full-fat Greek yogurt
  • ¼ tsp cayenne
  • ½ tsp ground cumin
  • ½ tsp kosher salt
  • 1 tbsp ginger, minced

Instructions
 

  • In a bowl, coat chicken thighs with yogurt, garlic, ginger, and spices.
  • Cover and refrigerate for at least 30 minutes. While marinating, melt ghee in a large pot over medium-high heat.
  • Add onions, garlic, ginger, and serrano peppers, stirring until softened and lightly browned.
  • Lower the heat, mix in spices, and cook until fragrant.
  • Stir in tomato paste and cook until deep red.
  • Whisk in water to prevent clumping, then add honey and remove from heat.
  • Stir in cream, blend until smooth, and return to the pot.
  • Position an oven rack near the broiler, preheat, and line a baking sheet with foil.
  • Arrange the marinated chicken on the sheet and broil, flipping once, until charred and fully cooked.
  • Let it cool before chopping and adding it to the sauce.
  • Meanwhile, cook pasta in salted boiling water until al dente, then drain.
  • Simmer the sauce, stir in the pasta and Parmesan, and cook until heated through.
  • Finish with fresh cilantro before serving.

Notes

  • For milder heat, reduce or omit the serrano peppers. For extra spice, add red chili flakes or more serrano.
  • If you prefer leaner meat, substitute thighs with chicken breasts, adjusting the cooking time as needed.