Butter-Chicken-Lasagne-Recipe-Twisted-Cookbook

Lasagne is a family favourite, but if you’re looking to take it to the next level – both in the kitchen and for your taste buds, this is the recipe for you. The Twisted The Cookbook pushes the boundaries of flavour combinations and this is one of their top must-tries.

Are you up for the challenge?!

Butter Chicken Lasagne

INGREDIENTS

6-8 boneless, skinless chicken thighs, depending on size
½ cup/100g Greek yogurt (the thick, strained variety)
1 teaspoon ground cinnamon
1 inch/2.5cm piece of fresh ginger, crushed into a paste
4 fat garlic cloves, crushed into a paste
2 tablespoons smoked sweet paprika
1 teaspoon garam masala
1 tablespoon ground coriander
1 tablespoon chilli powder
Salt
½ cup/115g unsalted butter, plus extra for brushing
1 onion, diced
5 tablespoons tomato purée
2 hot green chillies, sliced
1¼ cups/295ml heavy/double cream
2 tablespoons runny honey, or to taste
3 tablespoons freshly chopped coriander
Juice of half a lemon
500g fresh lasagne sheets
1 cup/90g grated Cheddar cheese

METHOD

Chop your chicken thighs into skewer-able pieces. Place in a large bowl with the yogurt, cinnamon, half of your ginger and garlic pastes, half the paprika, the garam masala, ground coriander, 1 teaspoon chilli powder, and a good amount of salt. Stir to combine, then place in the fridge to marinade for a couple of hours.

Skewer all the chicken pieces and brush generously with butter. Pop under a screaming hot grill for 15–20 minutes, turning halfway through.

Preheat the oven to 200ºC.

Meanwhile, crack on with your sauce. Melt the butter in a large non-stick sauté pan. Add the onion and cook for 15 minutes or so over a low-ish heat. You want a bit of colour on them, but not too much. Add the remaining ginger and garlic pastes and the sliced green chillies and cook off very briefly to get rid of the raw flavour. Add the remaining paprika and chilli powder, then chuck in the tomato purée. Cook briefly. Add the cream, honey, and salt, and stir to combine.

Remove the cooked chicken from the skewers and dice up a bit—this will make the lasagne easier to build.

Remove a bit of sauce from the pan and save this for the top of the lasagne. Add the chicken to the pan along with the chopped coriander and a good squeeze of lemon. Mix and check for seasoning.

Layer your lasagne. Pop a third of the chicken curry in a baking dish, then a third of your cheese, and now a layer of lasagne. Repeat until you have three layers. Top with the reserved sauce and finish with a layer of cheese.

Cover with foil and bake in the preheated oven for 40 minutes, then uncover and cook for a further 10 minutes. Destroy.

Twisted-Cookbook

This recipe is from Twisted the cookbook by Team Twisted, available at Dymocks and QBD The Bookshop

Serves 4 | Difficulty: Hard