Chicken Tikka Lasagne
This is obviously not a traditional Indian dish, it’s an Italian one but with a Indian twist . A lot of Indian styled sauces go well with pasta & this Chicken Tikka Lasagne is no different. A lasagne perfect for casual gatherings, or even to prep ahead of a busy week - the leftovers are delicious and only get better as the week goes on!
Serves 4-6
Effort: Moderate
Prep: 20 mins
Cook: 30 mins
Gluten free option - see hints & tips
Ingredients
3 chicken breasts, cut into small pieces
1 large onion, diced small
2 garlic cloves, minced
3 tbsp tikka spice mix - Gourmet Spice Kits
2 tbsp tomato paste
1 can diced tomato
1 large red capsicum, diced small
120g leafy greens - such as spinach, silver beet or kale (fresh or frozen)
500ml sour cream
200g lasagne sheets
Juice of 1 lemon
100g grated tasty cheese
60g grated parmesan cheese
100g feta cheese, crumbled - optional
Instructions
Preheat oven to 200c/ 180c fan. In a large skillet, heat a little olive oil over medium/high heat. Add the onion & garlic, stir until softened, about 5 minutes. Add the diced chicken and cook through.
Stir in the tikka spice mix & tomato paste before pouring in the diced tomato. Add the capsicum, stir through & cook for 5 mins before adding the leafy greens. Stir the greens through until they have wilted into the sauce.
Turn the heat off and stir through 1 cup of sour cream and season well.
In a bowl, mix the remaining cup of sour cream with the lemon juice & grated cheese. Set a side.
To build the lasagne, place a thin layer of the tikka sauce in the bottom of a 9x9 baking dish before placing the fist layer of lasagne sheets on top. Add a layer of chicken tikka mix on top. Repeat the layers and finish with a pasta layer before adding the sour cream cheese mix to the top.
Crumble feta over the top - if using
Cover with foil making sure the top of the lasagne doesn’t touch. Bake for 25 minutes.
Uncover for the last 5-10 minutes. Remove from the oven & cool for 10 minutes before serving.
Hints & tips
Chicken - Cutting the chicken breast into small pieces makes it easier to spread out when building the lasagne.
You could use cooked shredded chicken if you prefer - add the shredded chicken in at the end of step 2.
Leafy greens - Use any fresh leafy greens you like, such as spinach, silver beet or kale. If you use frozen make sure to squeeze a little of the water out before adding to the skillet.
Sour cream - Sour cream is single cream that has been given a sharp, sour edge by adding a bacterial culture & is a lighter alternative to using normal cream. However, normal cream OR coconut cream would work just as well in this recipe, if that is all you have on hand.
Serving suggestion - Classically lasagne is best served with a fresh green salad & garlic bread. This recipe is no different! Serve with salad and garlic naan for a Indian twist.
Portion size - This is a good sized dish. For smaller families I would suggest not changing the recipe size and freezing after cooking. This recipe would also double up nicely.
Storage - Keep in the fridge for 3-4days. Suitable for freezing before or after cooking. A great recipe for batch cooking.
