Real Recipes From Real Home Cooks ®
Butter Chicken Lasagna
INGREDIENTS
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Tandoori Marinade
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1 cup (250 ml) plain yogurt
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3 tablespoons (45 ml) fresh lemon juice
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2 tablespoons (25 ml) tandoori spice blend
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1 tablespoon (15 ml) dried fenugreek
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1 teaspoon (5 ml) kosher salt
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1/2 teaspoon (2 ml) freshly ground black pepper
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1/2 teaspoon (2 ml) hot pepper flakes
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8 boneless skinless chicken thighs (about 1 1/2 lbs/750 g)
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Butter Chicken Sauce
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3 tablespoons (45 ml) extra virgin olive oil
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1 teaspoon (5 ml) unsalted butter
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1 teaspoon (5 ml) cumin seeds
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1 cup (250 ml) red onion, diced
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2 tablespoons (25 ml) garlic, minced
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1 teaspoon (5 ml) turmeric
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1 teaspoon (5 ml) ginger root, minced
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2 tablespoons (25 ml) tandoori spice blend
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1 1/2 teaspoons (7 ml) hot pepper flakes
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1 can (28 oz/796 ml) crushed tomatoes
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1 1/3 cups (325 ml) 35% whipping cream
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1 1/2 tablespoons (22 ml) fenugreek, crushed
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1 tablespoon (15 ml) granulated sugar
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Vegetables
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3 tablespoons (45 ml) extra virgin olive oil
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1 tablespoon (15 ml) unsalted butter
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1 cup (250 ml) red onion, diced
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1 tablespoon (15 ml) garlic, minced
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2 cups (500 ml) cremini mushrooms, sliced
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1 cup (250 ml) sweet green pepper, diced
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1 tablespoon (15 ml) kosher salt
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1/2 teaspoon (2 ml) garam masala
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1/2 teaspoon (2 ml) freshly ground black pepper
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Lasagna
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15 oven-ready dry lasagna noodles
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1 cup (250 ml) ricotta cheese
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2 cups (500 ml) grated mozzarella cheese
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4 basil leaves, shredded
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