1. Pat chicken dry and cut into strips, then season with salt, pepper, garam masala, and chili powder.

2. Heat olive oil and 1 tablespoon butter in a skillet over medium heat, sear chicken until browned and cooked through, then set aside.

3. Melt 1 tablespoon butter in the same pan, add chopped onion and sauté until translucent, then add garlic and cook until fragrant.

4. Stir in tomato sauce, ground cumin, paprika, and salt, then simmer until the sauce thickens.

5. Pour in heavy cream slowly while whisking to combine, then simmer gently without boiling.

6. Return the chicken to the sauce and toss to coat.

7. Cook linguine in salted boiling water until al dente, reserve 1/2 cup pasta water, then drain.

8. Add linguine to the sauce and toss with tongs, adding reserved pasta water if needed to adjust consistency.

9. Stir in remaining butter and lemon juice, garnish with chopped cilantro, and serve immediately.