I've only just recently discovered Indian Food. DID YOU GUYS KNOW THERE IS THIS THING CALLED INDIAN FOOD?
Seriously. I blame this on my parents.
It should be straight up illegal to allow your child to not know about Indian food until she is 33 or something.
I'm not 33 anymore. But that's right about the time when Indian food came into my life.
And it came in the form of Chicken Tikka Masala. That joyously aromatic dish full of cream and turmeric, garlic and ginger, a kiss of cardamom, glorious garam masala.
It was love at first bite. I've been a sucker for Indian food ever since. You too?
So when it was time to make dinner earlier this week, the kids were begging for spaghetti. But I wanted something surprising and savory and splendid. Plus also, I had about 1 ounce of cooking strength left in me (it's been a ratherrrr busy week), so whatever we were about to cook up had to be rotisserie-chicken friendly. I live for recipes with rotisserie chicken. Because cutting and prepping raw meat at 6pm makes me tired.
Is that just me? Should I, like, get over that?
For now, no need. It's rotisserie chicken and pasta in a pot. Toss in all the finest spices, cover and cook.
And boom. Dinner is done. And it is totally tikka. Magnificently masala. Radically rotisserie chicken'ed.
And apparently, all the alliteration.
Chicken Tikka Masala One Pot Pasta
6 servings | 20 minutes
- 1 Tbsp coconut oil
- 1/2 white onion, very finely diced
- 2 Tbsp garlic puree (or 6 cloves finely chopped ginger)
- 1 Tbsp ginger puree (or 1 1/2" piece grated fresh ginger)
- 1 Tbsp garam masala
- 2 teaspoons turmeric
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon cardamom
- 1 (6 oz) tomato paste
- 1 (15 oz) coconut milk
- 2 1/2 cups chicken or veggie broth
- 12 oz fettuccine
- 1 lb rotisserie chicken, shredded
- 1 1/2 tsp salt (plus salt to taste + fresh-ground pepper)
- 1 cup heavy cream
- 1 large bunch cilantro, finely chopped
In a large pot, melt coconut oil over medium-high heat. Add onion, saute until tender (about 2-3 minutes), add garlic, ginger, garam masala, turmeric, coriander, cumin and cardamom. Cook until aromatic, about 1-2 minutes. Add tomato paste, coconut milk and broth. Stir to mix. Add fettuccine, chicken and salt. Cover and cook for 11-13 minutes, or just until pasta is al dente (I stirred the pot every 5 minutes or so, to keep the pasta from sticking to itself). Stir cream into pasta. Top with cilantro. Serve and enjoy!