Chicken Tikka Masala Lasagne

Suprise your guests with this delicious twist on a classic dish.

Ingredients

For the Tikka:

For the sauce:

For the lasagne:

  • 6 fresh lasagne sheets
  • 125g grated cheddar
  • 50ml water, for deglazing

Method

  1. Mix the chicken in with the tikka ingredients until evenly distributed. Marinate the chicken for a couple of hours is possible. Then place under a hot grill for about 15-20 minutes, turning once half way through. It should be charred in places.
  2. Meanwhile, melt the butter in a hot pan and add Shemin’s Curry Paste. Simmer for 1 minute before adding in the passata and puree. Stir to combine and simmer for 10 minutes or so to thicken the sauce before adding the cream and some salt. At this point your tikka should be ready and you can add the chicken to the sauce.
  3. To layer your lasagne, start with a small layer of the sauce and cover with lasagne sheets. Next, add in half of the remaining sauce, then a third of the cheese and cover with lasagne sheets. Then add the remaining chicken, another third of the cheese and finally another layer of lasagne sheets.
  4. Deglaze the pan you used for the sauce with water, then pour over the lasagne. Top with the remaining cheese, cover with foil and pop in an oven preheated to 200°C / Gas Mark 6 for about 40 minutes. Uncover and cook for 10 more minutes.
  5. Bring out, cool a little, then serve.

 

Serves 6

Products used in this recipe

Reviews

  1. Bill Stephens

    Excellent recipe. Made this yesterday for some guests, went down a storm.

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