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Butter Chicken Linguine

Freshly prepared Butter Chicken Linguine on a clean modern plate
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Butter Chicken Linguine combines tender, spiced chicken in a creamy tomato sauce with perfectly cooked linguine, creating a delightful fusion of Indian flavors and Italian pasta.

Ingredients

Scale
  • 8 oz linguine pasta
  • 2 tbsp butter
  • 1 lb boneless chicken thighs, cut into bite-sized pieces
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1 tbsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • 1 can (14 oz) tomato puree
  • 1/2 cup heavy cream
  • 1/4 cup plain yogurt
  • 2 tbsp vegetable oil
  • Salt, to taste
  • Fresh cilantro, for garnish

Instructions

  1. Cook linguine according to package instructions until al dente. Drain and set aside.
  2. Heat vegetable oil and 1 tbsp butter in a large skillet over medium heat. Add chicken pieces and cook until browned and cooked through, about 6-8 minutes. Remove chicken and set aside.
  3. In the same skillet, add remaining butter. Sauté onion until translucent, about 3-4 minutes. Add garlic and ginger; cook for another 1 minute.
  4. Stir in garam masala, turmeric, cumin, and chili powder; cook spices for 1 minute to release aromas.
  5. Add tomato puree and simmer for 8-10 minutes, stirring occasionally, until sauce thickens.
  6. Reduce heat to low and stir in heavy cream and yogurt. Return chicken to the skillet and cook for another 5 minutes to blend flavors.
  7. Toss cooked linguine into the sauce and mix well until pasta is coated evenly.
  8. Garnish with fresh cilantro and serve hot.

Notes

For extra richness, garnish with a drizzle of melted butter or add a pinch of smoked paprika for a subtle smoky depth.

Find it online: https://justflowe.com/butter-chicken-linguine/