Tikka Masala Ramen

Tikka Masala Ramen with Grilled Paneer or Chicken

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By Millie Pham

Creamy, spiced Indian curry meets slurpable ramen noodles in the coziest fusion dish ever.

Let’s Talk Tikka Masala Ramen

Okay—imagine your favorite tikka masala curry: creamy, tomato-rich, warm with spice—but now it’s hugging ramen noodles.

And to make it even better? You can top it with juicy grilled chicken or crispy-edged paneer.

This recipe is comfort food meets flavor explosion, and once you try it, you’ll want to make it on repeat.

It’s a one-pot, 30-minute dinner that feels like takeout…but better.

Why I Love This Recipe

This one’s personal. A few years ago, I was craving two things at once: ramen and Indian food. I took a chance, combined the two—and wow. Now this dish is part of my regular dinner rotation, especially when I want something cozy but exciting.

  • You get the deep flavors of tikka masala without a long cooking time.
  • Ramen noodles soak up the curry like magic.
  • It’s fully customizable—go veggie with paneer or hearty with chicken.
  • Leftovers (if you have any) are even better the next day.

🍜 What You’ll Need

For the Sauce:

  • 2 tbsp oil (neutral or ghee)
  • 1 small onion, finely diced
  • 4 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 1½ tsp garam masala
  • 1 tsp cumin
  • ½ tsp turmeric
  • ½ tsp smoked paprika
  • 1½ tsp salt (adjust to taste)
  • ¼ tsp cayenne (optional)
  • 1 can (15 oz) tomato sauce
  • ½ cup heavy cream (or coconut cream)
  • ½ cup water

For the Protein:

  • 8 oz paneer, cubed or 1 chicken breast, cubed
  • 1 tbsp oil
  • ½ tsp salt
  • ½ tsp garam masala

For the Noodles:

  • 2 blocks of instant ramen noodles (without seasoning packet)

For Garnish:

  • 1 tbsp fresh chopped cilantro
  • 1 tbsp cream or coconut cream swirl (optional)

🍳 Tools You’ll Need

  • Non-stick skillet or grill pan
  • Medium pot
  • Wooden spoon
  • Sharp knife
  • Cutting board
  • Measuring spoons
  • Ladle

🍲 Pro Tips

  1. Grill the paneer until golden and crispy—it makes a huge difference in texture.
  2. Use coconut cream instead of heavy cream for a dairy-free, slightly sweeter flavor.
  3. Undercook ramen noodles by 30 seconds so they don’t get mushy in the sauce.
  4. Add a splash of water before reheating leftovers to loosen up the sauce.
  5. Double the sauce if you like things super creamy and rich.

🧬 Why This Recipe Works (Quick Science)

Tikka masala sauce is rich in fat (from cream or coconut cream) and acid (from tomato), which helps it cling perfectly to ramen noodles. The starch from the noodles thickens the sauce slightly, making each bite super satisfying. The proteins (paneer or chicken) add chew and absorb all that flavor.

🍽️ What to Serve With It

  • Garlic naan or roti on the side for scooping
  • Simple cucumber raita or yogurt for balance
  • Pickled onions or a quick kachumber salad
  • Masala chai or a sweet mango lassi to sip

🍗 Substitutions & Variations

  • Dairy-Free? Use coconut cream and skip the paneer or use tofu.
  • Vegan? Paneer → tofu and cream → coconut cream.
  • Low carb? Swap noodles for spiralized zucchini or shirataki noodles.
  • Spicy? Add extra cayenne or a diced green chili with the onions.

🕒 Make Ahead Tips

  • You can grill the chicken or paneer up to 2 days ahead and store it in the fridge.
  • Sauce can be made 3 days in advance and reheated.
  • Cook ramen fresh—don’t let it sit in the sauce too long before serving.

🍜 Servings & Time

  • Serves: 2 big portions (or 3 small)
  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes

🔥 Macros (per serving, with chicken and cream):

  • Calories: 570
  • Protein: 32g
  • Carbs: 48g
  • Fat: 28g

🧑‍🍳 Instructions

1. Prep the Aromatics

Dice 1 small onion, mince 4 garlic cloves, and grate 1 tbsp fresh ginger.

2. Grill the Paneer or Chicken

Heat 1 tbsp oil in a nonstick skillet. Add 8 oz cubed paneer or 1 cubed chicken breast with ½ tsp salt and ½ tsp garam masala. Sauté until golden on all sides (5–7 min for paneer, 7–9 min for chicken). Set aside.

3. Cook the Aromatics

In the same skillet, add 2 tbsp oil and toss in the diced onion. Sauté for 2–3 min until soft. Add garlic and ginger. Cook for 1 more minute.

4. Add the Spices

Stir in 1½ tsp garam masala, 1 tsp cumin, ½ tsp turmeric, ½ tsp paprika, 1½ tsp salt, and ¼ tsp cayenne (optional). Cook for 1 min until fragrant.

5. Pour in Tomato Sauce & Simmer

Add 1 can (15 oz) tomato sauce. Stir and let it simmer for 5 minutes to deepen flavor.

6. Stir in Cream and Water

Lower heat and add ½ cup heavy cream and ½ cup water. Mix until smooth and creamy. Simmer 2 more minutes.

7. Boil Ramen Noodles

In a separate pot, boil 2 blocks of ramen noodles (without seasoning) for 2½ minutes, just undercooked. Drain and add to sauce.

8. Toss Everything Together

Add noodles to the tikka masala sauce. Toss gently. Add back the grilled chicken or paneer. Cook 1–2 minutes more.

9. Serve & Garnish

Ladle into bowls. Swirl in cream and sprinkle with chopped cilantro. Serve hot!

❄️ Leftovers & Storage

  • Store in an airtight container in the fridge for up to 3 days.
  • Reheat on the stove with a splash of water or cream to loosen the sauce.
  • Don’t freeze (the noodles get weird).

😬 Common Mistakes

  • Overcooking the ramen. It’ll get soggy—undercook slightly before adding to sauce.
  • Skipping the spice bloom. Don’t rush the step where you cook the spices—it’s key for flavor.
  • Using watery tomatoes. Use tomato sauce, not diced or crushed.

❓ FAQ

Can I use other noodles?
Sure! Udon or rice noodles work well, but ramen holds the sauce best.

Can I make it ahead?
Yes—just keep the noodles and sauce separate until ready to serve.

Is it spicy?
Mild to medium. Leave out the cayenne if you want it totally mild.

🧡 Wrap-Up

Tikka Masala Ramen is the kind of meal that makes you say whoa after the first bite. Creamy, spicy, savory, and just cozy enough to keep you coming back for more. Try it tonight—and let me know how it went! I’d love to hear what protein you chose and how spicy you made yours.

Drop a comment or question below—I’ve got your back. 🍜✨

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