Chicken tikka lasagna
Chicken tikka lasagna combines marinated chicken with lasagna sheets, layered with cheese and sauce, baked to perfection.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast | 800 | Grams |
| Yogurt | 200 | Grams |
| Garam Masala | 2 | Tbsp |
| Cumin Powder | 1 | Tbsp |
| Paprika | 1 | Tbsp |
| Garlic | 4 | Clove |
| Ginger | 1 | Tbsp |
| Lemon Juice | 2 | Tbsp |
| Salt | 2 | Tsp |
| Lasagna Sheets | 12 | Count |
| Mozzarella Cheese | 300 | Grams |
| Cheddar Cheese | 200 | Grams |
| Tomato Sauce | 500 | Milliliters |
| Onion | 1 | Count |
| Olive Oil | 2 | Tbsp |
| Heavy Cream | 200 | Milliliters |
| Cilantro | 1 | Bunch |
Instructions
- In a bowl, mix yogurt, garam masala, cumin powder, paprika, minced garlic, grated ginger, lemon juice, and salt to create a marinade.
- Add chicken cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours.
- Preheat the oven to 180 degrees Celsius.
- In a pan, heat olive oil and sauté the chopped onion until translucent.
- Add marinated chicken to the pan and cook until the chicken is fully cooked and slightly charred.
- In a baking dish, spread a layer of tomato sauce, followed by a layer of lasagna sheets.
- Add a layer of cooked chicken, sprinkle mozzarella and cheddar cheese, and pour a bit of heavy cream.
- Repeat the layers until all ingredients are used, finishing with a generous layer of cheese on top.
- Bake in the preheated oven for 30-35 minutes or until the cheese is golden and bubbly.
- Garnish with chopped cilantro before serving.
Prep
- Marinate chicken for at least 2 hours in advance.
Kitchen equipment
Baking DishGrater