Description
A hearty and flavorful fusion dish combining the rich, creamy taste of butter chicken with the satisfying chew of linguine, inspired by cowboy cuisine.
Ingredients
- 1 lb linguine
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 (15 oz) can tomato sauce
- 1 cup heavy cream
- 1/2 cup plain yogurt
- 2 tbsp butter
- 1 tbsp garam masala
- 1 tsp cumin
- 1 tsp turmeric
- 1/2 tsp chili powder (or to taste)
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Cook linguine according to package directions. Drain and set aside.
- While the pasta is cooking, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides. Remove chicken from skillet and set aside.
- Add chopped onion to the skillet and cook until softened, about 5-7 minutes.
- Add minced garlic and grated ginger to the skillet and cook for 1 minute more until fragrant.
- Stir in tomato sauce, heavy cream, yogurt, butter, garam masala, cumin, turmeric, and chili powder. Bring to a simmer.
- Return the browned chicken to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through and tender.
- Season with salt and pepper to taste.
- Add the cooked linguine to the skillet with the butter chicken sauce. Toss to combine and coat the pasta evenly.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier kick, increase the chili powder or add a pinch of cayenne pepper.
- If you don’t have yogurt, you can substitute with sour cream or even a bit more heavy cream.
- Ensure chicken is cooked through before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion