Naughty’s Chicken Tikka Masala Linguine

4 servings


  • 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)


  • 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