Naughty’s Chicken Tikka Masala Linguine
4 servings
WHAT YOU’LL NEED
- Half a kilo of boneless chicken breasts
- 2 white onions
- 1 tablespoon of garlic
- 1 tablespoon of ginger
- 1 teaspoon of chilli powder
- Half a teaspoon of turmeric
- 150ml of single cream
- 1.5 tablespoon of chicken tikka masala powder (this can be found in most Asian grocers)



MAKE IT THE NAUGHTY WAY
- Take the chicken breasts and cut into small bite sized pieces
- Take the pieces and soak it in water – this creates a brine
- Take the tablespoon of cumin seeds and roast in fry pan for 30 seconds – do not add oil until after as the flavour comes out prior to adding the olive oil
- Chop your two small onion, then add in
- Sautée the onions until light brown
- Chop your green chillis and add in the fry pan
- Add in the spices: chilli powder, turmeric chicken tikka masala powder
- Let it sit and stir for a couple minutes
- Take it chicken and drain, then add into the frypan
- Let the chicken cook until white on the outside
- Add in single cream and full-fat milk
- Add 500ml of water
- Let that simmer for 25 minutes on low heat
- Add in grated mozzarella and cheddar and mix in
- Let it keep simmering on low
- While the sauce and chicken is still cooking, start to prepare your pasta
- Cook your linguine – add in olive oil to avoid pasta sticking to the pot
- Once pasta is ready, add in your sauce
- Garnish with more grated cheese
- Garnish with coriander and mango pickle oil if you prefer