Description
This fusion dish brings the rich, creamy flavors of classic butter chicken to an Italian favorite—linguine pasta. Tender chicken pieces simmer in a fragrant tomato-butter sauce spiced with garam masala, then coated over al dente linguine for a comforting, weeknight-friendly meal that’s ready in under 30 minutes.
Ingredients
For the Chicken & Marinade
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1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
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2 tbsp plain yogurt
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1 tsp garam masala
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1 tsp ground cumin
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½ tsp paprika
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½ tsp salt
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¼ tsp black pepper
For the Butter Chicken Sauce
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2 tbsp unsalted butter
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1 small onion, finely chopped
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3 garlic cloves, minced
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1 tbsp ginger, minced (or 1 tsp ground ginger)
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1 tbsp tomato paste
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1 cup canned crushed tomatoes
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½ cup heavy cream (or coconut milk for dairy-free)
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1 tsp garam masala
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¼ tsp chili powder (optional, for heat)
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Salt and pepper, to taste
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2 tbsp chopped fresh cilantro, plus extra for garnish
For the Pasta
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12 oz (340 g) linguine
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Water and salt, for boiling
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Reserved pasta cooking water
Instructions
1️⃣ Marinate the chicken:
In a bowl, combine yogurt, garam masala, cumin, paprika, salt, and pepper. Add chicken pieces, toss to coat, and let sit for 10 minutes at room temperature (or refrigerate up to 1 hour).
2️⃣ Cook the linguine:
Meanwhile, bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente. Reserve ½ cup pasta water, then drain and set aside.
3️⃣ Brown the chicken:
In a large skillet over medium-high heat, melt 1 tbsp butter. Add the marinated chicken in a single layer and cook 3–4 minutes per side, until just cooked through and lightly golden. Transfer to a plate and set aside.
4️⃣ Sauté aromatics:
In the same skillet, melt the remaining 1 tbsp butter. Add chopped onion and cook 3–4 minutes until translucent. Stir in garlic and ginger; sauté 30 seconds until fragrant.
5️⃣ Build the sauce:
Stir in tomato paste and cook 1 minute. Add crushed tomatoes, 1 tsp garam masala, and chili powder. Bring to a gentle simmer and cook 4–5 minutes, stirring occasionally.
6️⃣ Finish the sauce:
Reduce heat to low. Stir in heavy cream and chopped cilantro; simmer 2 minutes. Season with salt and pepper to taste.
7️⃣ Combine pasta & chicken:
Return cooked chicken to the skillet, then add drained linguine. Toss to coat, adding reserved pasta water a splash at a time until the sauce clings smoothly to the pasta.
8️⃣ Serve:
Divide between plates or bowls. Garnish with extra cilantro and a drizzle of cream if desired. Enjoy immediately.
Notes
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Marinade Flexibility: If short on time, skip the yogurt marinade—just season chicken with spices and cook.
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Dairy-Free Option: Use coconut cream instead of heavy cream and vegan butter for a satisfying vegan twist.
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Spice Level: Increase chili powder or add a pinch of cayenne for extra heat.
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Make-Ahead Tip: Prepare the sauce up to step 6, cool, and refrigerate; reheat gently, then add pasta and chicken.
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Garam Masala Substitute: Curry powder works in a pinch but will alter the flavor profile slightly.
- Prep Time: 10 min
- Cook Time: 20 min