Go Back Email Link
–+ servings

Butter Chicken Linguine

Gretel Shaw
This Butter Chicken Linguine is a luxurious East-meets-West fusion dish that brings together the rich, spiced creaminess of Indian butter chicken with the al dente elegance of Italian linguine. Inspired by the comforting flavors of Murgh Makhani, this dish replaces the traditional rice or naan accompaniment with silky pasta, offering a modern and indulgent twist perfect for cozy dinners or impressive dinner parties.
No ratings yet
Print Recipe Pin Recipe Share on Facebook
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine Fusion
Servings 4 bowls
Calories 762 kcal

Equipment

Large pot
Large skillet or sauté pan
Tongs
Blender or immersion blender
Fine mesh strainer (optional)
Measuring spoons and cups
Wooden spoon

Ingredients
 
 

For the chicken marinade:

  • Raw chicken thigh fillet. Gray background. Top view1 pound chicken thighs - boneless, skinless, cut into bite-sized pieces
  • bowl of greek yogurt½ cup Greek yogurt - plain, preferably full-fat
  • Fresh lemon juice, Juice of squeezed lemons with pulp in wooden bowl1 tablespoon lemon juice - freshly squeezed
  • Heap of Indian masala powder1 teaspoon garam masala
  • ground cumin1 teaspoon cumin - ground
  • Pile of red paprika powder½ teaspoon paprika

For the sauce and pasta:

  • unsalted butter2 tablespoons unsalted butter - divided
  • Ripe yellow onion on a white background1 small yellow onion - finely chopped
  • garlic3 cloves garlic - minced
  • ginger1 tablespoon ginger - fresh, grated
  • Heap of dried coriander seed and ground coriander on white background1 teaspoon ground coriander
  • Red hot chili pepper powder and half isolated on white background½ teaspoon chili powder - adjust to taste
  •  
    1 cup tomato purée - preferably San Marzano
  • bowl of cream1 cup heavy cream - or coconut cream for dairy-free
  •  
    12 ounces linguine pasta - dry
  • big bunch of fresh green cilantro isolated¼ cup cilantro - fresh, finely chopped, for garnish

Instructions
 

  • Marinate the chicken. In a large bowl, combine Greek yogurt, lemon juice, garam masala, ground cumin, and paprika. Add the chicken, coat evenly, and let marinate for at least 30 minutes (up to overnight).
  • Cook pasta. Bring a large pot of salted water to a boil. Add linguine and cook until al dente (about 9–10 minutes). Reserve 1/4 cup pasta water, then drain and set aside.
  • Cook the chicken. Heat 1 tablespoon unsalted butter in a large skillet over medium-high heat. Add marinated chicken and sear until browned and cooked through (about 6–8 minutes). Remove and set aside.
  • Make the sauce. In the same skillet, melt the remaining 1 tablespoon butter. Add onion and sauté until softened and golden (about 5–6 minutes). Stir in garlic and ginger, cook for 1 more minute until aromatic. Add coriander and chili powder. Mix in tomato purée and simmer for 10 minutes until thickened.
  • Blend the sauce (optional). For a silky texture, blend the sauce with an immersion blender directly in the pan or transfer to a blender and purée until smooth. Return to the skillet and stir in heavy cream.
  • Combine. Return chicken to the skillet, and add cooked linguine. Toss well to coat. Add reserved pasta water if needed to loosen the sauce and ensure every strand is glossy and coated.

Notes

  • If you prefer a vegetarian version, substitute the chicken with roasted cauliflower or paneer cubes.
  • To intensify the flavor, marinate the chicken overnight.
  • For a vegan option, replace yogurt with coconut yogurt and cream with cashew or coconut cream.

Nutrition

Calories: 762kcalCarbohydrates: 76gProtein: 39gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 191mgSodium: 157mgPotassium: 921mgFiber: 5gSugar: 9gVitamin A: 1580IUVitamin C: 12mgCalcium: 127mgIron: 4mg
How did this recipe turn out for you?We're eager to hear your thoughts!
QR Code linking back to recipe