Butter Chicken Lasagne
Prepare to go on a culinary adventure with our delicious English Butter Chicken Lasagne. This delicious fusion dish combines Indian Butter Chicken’s rich and creamy flavors with traditional Italian lasagne. Imagine layers of succulent chicken simmered in a delicious tomato sauce with flavorful Indian spices and covered in a velvety béchamel sauce. The outcome? You’ll be tempted by a tantalizing explosion of flavors and want more!
Ingredients
- 1 pound chicken breast, boneless and skinless, cut into small pieces
- 1 tablespoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 cup plain yogurt
- 2 tablespoons butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 can (14 ounces) crushed tomatoes
- 1 cup heavy cream
- Salt to taste
- 9 lasagne sheets
- 1 cup shredded mozzarella cheese
- Fresh cilantro leaves for garnish
Instructions
- Combine the yogurt, garam masala, turmeric, chili, cumin, and these other spices in a bowl with the chicken pieces. For 15 minutes, set aside to marinate.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until translucent.
- Add the minced garlic and grated ginger to the skillet. Cook for an additional 2 minutes.
- To the skillet, add the marinated chicken, and cook until golden on all sides.
- Stir in the crushed tomatoes and heavy cream. Season with salt to taste. Simmer for 10 minutes.
- Preheat the oven to 375°F (190°C).
- Spread a thin layer of the chicken mixture on the bottom of a greased baking dish.
- Place 3 lasagne sheets on top of the chicken mixture.
- Repeat the layers, ending with a layer of the chicken mixture on top.
- Sprinkle the shredded mozzarella cheese evenly over the top layer.
- Bake for 25 minutes in the preheated oven with the foil covering the baking dish.
- Remove the foil and bake for an additional 10 minutes until the cheese is melted and golden.
- Garnish with fresh cilantro leaves before serving.
