Butter Chicken Linguine
Butter Chicken Linguine combines creamy, spiced Indian butter chicken with tender Italian pasta for a flavorful fusion meal perfect for dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Fusion
Ingredients
Scale
- 8 oz linguine pasta
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 3 tbsp butter
- 1 tbsp vegetable oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, minced
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp chili powder
- 1 cup tomato puree
- 1/2 cup heavy cream
- 1/4 cup plain yogurt
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
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 the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- In the same skillet, add remaining butter. Sauté chopped onion until translucent, about 3-4 minutes.
- Add garlic and ginger; cook for 1 minute until fragrant.
- Stir in garam masala, cumin, turmeric, and chili powder. Cook spices for 1-2 minutes to release aromas.
- Add tomato puree and simmer for 5 minutes, stirring occasionally.
- Reduce heat to low and stir in heavy cream and yogurt. Mix well to create a creamy sauce.
- Return cooked chicken to the skillet. Simmer for another 5 minutes, allowing flavors to combine. Season with salt to taste.
- Toss cooked linguine in the butter chicken sauce until well coated.
- Serve hot, garnished with fresh cilantro and optional grated Parmesan cheese.
Notes
For a richer flavor, marinate the chicken in yogurt and spices for at least 30 minutes before cooking.