Butter Chicken Lasagna

Butter Chicken Lasagna featuring Kawan Paratha layers, combined with savory butter chicken sauce and melted cheese. A fusion recipe that's both indulgent and unique.

By @chilipeppercooks

Original recipe source

Butter Chicken Lasagna

Cook time: 90 minutes

Servings: 6

Ingredients

  • 3 tbsp yogurt
  • 2 tsp lime juice
  • 1 tbsp vindaloo spice
  • 1 tbsp curry spice
  • 1 tsp salt
  • 1.5 lbs chicken thighs boneless, skinless
  • 2 tbsp butter
  • 1 cup onion chopped
  • 1 tbsp garlic paste
  • 0.5 tbsp ginger paste
  • 1.5 cups tomato puree
  • 1 tbsp salt
  • 1 tbsp sugar
  • 1 tbsp chili powder
  • 1 cup heavy cream
  • 0 milk as needed, optional
  • 1 tbsp Thai chili pepper chopped
  • 0.5 tbsp garam masala
  • 8 Kawan Parathas
  • 2 cups mozzarella cheese
  • 1 cup cheddar cheese optional
  • 0.5 cup cilantro chopped, for garnish
  • 1 tbsp kasuri methi for garnish

Instructions

  1. Combine yogurt, lime juice, vindaloo spice, curry spice, and salt in a bowl. Add chicken thighs and marinate for at least 30 minutes, preferably overnight in the refrigerator.
  2. In a skillet, melt butter over medium heat. Add the marinated chicken and cook until golden brown and fully cooked. Set aside.
  3. In the same pan, add more butter and sauté onions until they become translucent. Add garlic paste and ginger paste, and cook until fragrant.
  4. Add tomato puree to the pan, along with salt, sugar, and chili powder. Cook for 10–15 minutes on medium-low heat until sauce thickens.
  5. Stir in heavy cream and simmer for 5 minutes. If the sauce becomes too thick, add a bit of milk to reach desired consistency. Return the cooked chicken to the pan and stir in Thai chili peppers and garam masala. Simmer for another 5–10 minutes.
  6. Place Kawan Parathas in a skillet and cook per package instructions. Let cool slightly and then cut in half to resemble pasta sheets.
  7. Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of butter chicken sauce. Layer with paratha halves, add more sauce, and sprinkle with cheese. Repeat the layers 2–3 times, ending with sauce and cheese.
  8. Bake in the preheated oven for 25–30 minutes until bubbling and golden on top. Broil for the last 2 minutes to achieve a crispy cheese crust.
  9. Garnish with chopped cilantro and kasuri methi. Let it rest for 10 minutes before slicing and serving.
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