Prep 10 mins
Cooking 20 mins
Serves 4

One thing we can't get enough of, were speaking on behalf of everyone, is velvety succulent butter chicken and we have tossed it up with some linguine, fresh tomatoes, and robust basil.


Before you begin, prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Bring a large saucepan of salted water to the boil for use in Step 1.Start off by washig your hands and plum tomatoes well. Rinse your basil thoroughly and drain on paper towel.

Gino's Tip - The seed part of every tomato contains most of its prized umami flavour, so it's always best to keep it and use it as we will do in this recipe.

Step 1 - Linguine

Once the water in the large saucepan has come to the boil add your linguine and cook it on a rolling boil for 10-12 minutes until just about tender - al dente.

Step 2 - Butter Chicken Sauce

Season your diced chicken with salt and pepper. Heat a large casserole dish over med-high heat, add a drizzling of olive oil, and once the pan is hot sear the chicken pieces for 2-3 minutes. Then add the tomato cores and chopped basil stems and allow to cook for 1-2 minutes before adding the DailyDish Curry Base, cook for 2-3 minutes, be sure to stir readily. Lastly, add your cream, bring your sauce to the heat, season to taste with salt and pepper. Remember the creamier a dish the more salt will be needed to bring out the flavours, so seasoning then tasting works best.

Step 3 - Tomato and Basil Salsa

Slice the picked basil leaves and then mix along with the diced plum tomatoes, drizzle with olive oil, and season with salt and pepper.


Divide your linguine amongst your servings, top with your Cape Herb & Spice Butter Chicken sauce, tomato and basil salsa.

Recipe concept & photography by The Daily Dish