Butter Chicken Linguine
Butter Chicken Linguine combines creamy, spiced Indian-inspired chicken with tender Italian pasta for a flavorful and comforting fusion dish perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Fusion
Ingredients
Scale
- 200g linguine pasta
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 400g boneless chicken breast, diced
- 200ml tomato puree
- 150ml heavy cream
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
- 1 teaspoon sugar (optional)
Instructions
- Cook linguine according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat vegetable oil and 1 tablespoon butter over medium heat.
- Add chopped onion and sauté until translucent, about 4 minutes.
- Stir in garlic, ginger, garam masala, turmeric, and chili powder; cook for 1-2 minutes until fragrant.
- Add diced chicken and cook until browned and cooked through, about 6-8 minutes.
- Pour in tomato puree, reduce heat, and simmer for 10 minutes, stirring occasionally.
- Stir in heavy cream and remaining 1 tablespoon butter, and simmer for another 5 minutes. Add sugar if desired to balance acidity.
- Season with salt to taste.
- Toss cooked linguine into the butter chicken sauce until well coated.
- Garnish with fresh cilantro and serve warm.
Notes
For a lighter version, substitute heavy cream with coconut milk, and add roasted cashews for extra texture.