Butter Chicken Lasagna
Author: Derek Nichols | Cooked: April 16, 2022

Yields: 6 Servings | Prep Time: 60 Minutes | Cook Time: 60 Minutes

Ingredients

    Butter Chicken Marinade

  • 1 lb chicken breast cut into 1.5" cubes
  • 1/2 c. plain yogurt
  • 1 1/2 Tbs minced garlic
  • 1 Tbs minced ginger
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp red chili powder
  • 1 tsp salt
    • --------------------------

    Butter Chicken Sauce

  • 2 Tbs olive oil
  • 2 Tbs ghee (or 1 Tbs butter and 1 Tbs oil)
  • 1 large white onion, diced
  • 1 1/2 Tbs minced garlic
  • 1 Tbs minced ginger
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp garam masala
  • 1 tsp ground coriander
  • 14 oz crushed tomatoes
  • 2 tsp red chili powder
  • 1 1/4 tsp salt
  • 1 c. heavy or thickened cream
  • 1 Tbs sugar
  • 1/4 - 1/2 c. water
    • --------------------------

    Lasagna

  • 15 oz ricotta
  • 2 large eggs
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 1/2 Tbs parsley
  • 1/4 c. Parmesan cheese
  • 1 lb shredded mozzarella cheese
  • 1 box no cook lasagna noodles
Directions

    Butter Chicken

  1. Cut up chicken into 1.5"-2" cubes and combine with the marinade ingredients. Let marinate for at least an hour (or overnight if time allows).
  2. Heat oil in a large skillet. Add chicken in small batches and fry until browned - only 3 minutes per side (chicken will finish cooking in the sauce). Remove chicken from pan and set aside.
  3. Heat ghee in the same pan. Fry diced onion until they start to sweat (about 6 minutes) while scraping any bits off the bottom of the pan.
  4. Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
  5. Add crushed tomatoes, chili powder, and salt. Simmer for roughly 12 minutes, stirring occasionally until the sauce thickens and becomes a deep brown, red color.
  6. Remove from heat and scoop into a blender. Blend until smooth.
  7. Pour the puréed sauce back into the pan. Stir in the cream and sugar. Add 1/4 - 1/2 c. water to slightly thin out the sauce. Add the chicken back into the pan and cook for 8 minutes.
  8. Shred or cut the cooked chicken into smaller pieces while still in the pan.
    9. --------------------------

    Lasagna

  1. Preheat oven to 375°F.
  2. Combine ricotta, eggs, salt, pepper, parsley, and Parmesan cheese into a bowl and mix together.
  3. In a 9" x 9" pan, layer the lasagna as such:
    • Sauce
    • Lasagna noodle
    • 1/3 ricotta mixture
    • Sauce and chicken
    • Lasagna noodle
    • 1/3 ricotta mixture
    • Mozzarella
    • Sauce and chicken
    • Lasagna noodle
    • 1/3 ricotta mixture
    • Sauce and chicken
    • Lasagna noodle
    • Sauce
    • Mozzarella
    • Parmesan
  4. Cover with foil and bake at 375°F for 40 minutes. Remove foil and bake for another 10 minutes.
Additional Notes
  • Serve with naan!
  • I originally made this in a 13" x 9" with double the ricotta mixture which made 8 servings, but it didn't have enough sauce. I think that this 6 serving version with less ricotta and more sauce per piece would be much better.