Cook linguine in salted water until al dente. Reserve pasta water and drain.

Season chicken with salt and pepper and sear in oil until golden and cooked through. Remove and set aside.

Melt butter in the same skillet. Sauté onion until soft, then add garlic and ginger.

Stir in spices and cook briefly. Add tomatoes and simmer for 5 minutes.

Add cream and simmer until slightly thickened. Stir in lemon juice.

Return chicken and linguine to the skillet. Toss to coat, adding pasta water if needed.