Ingredients:
Tandoori Marinade
1 cup (250 ml) plain yogurt
3 tablespoons (45 ml) fresh lemon juice
2 tablespoons (25 ml) tandoori spice blend
1 tablespoon (15 ml) dried fenugreek
1 teaspoon (5 ml) kosher salt
½ teaspoon (2 ml) freshly ground black pepper
½ teaspoon (2 ml) hot pepper flakes
8 boneless skinless chicken thighs (about 1 1/2 lbs/750 g)
Butter Chicken Sauce
3 tablespoons (45 ml) extra virgin olive oil
1 teaspoon (5 ml) unsalted butter
1 teaspoon (5 ml) cumin seeds
1 cup (250 ml) red onion, diced
2 tablespoons (25 ml) garlic, minced
1 teaspoon (5 ml) turmeric
1 teaspoon (5 ml) ginger root, minced
2 tablespoons (25 ml) tandoori spice blend
1 ½ teaspoons (7 ml) hot pepper flakes
1 can (28 oz/796 ml) crushed tomatoes
1 ⅓ cups (325 ml) 35% whipping cream
1 ½ tablespoons (22 ml) fenugreek, crushed
1 tablespoon (15 ml) granulated sugar
Vegetables
3 tablespoons (45 ml) extra virgin olive oil
1 tablespoon (15 ml) unsalted butter
1 cup (250 ml) red onion, diced
1 tablespoon (15 ml) garlic, minced
2 cups (500 ml) cremini mushrooms, sliced
1 cup (250 ml) sweet green pepper, diced
1 tablespoon (15 ml) kosher salt
½ teaspoon (2 ml) garam masala
½ teaspoon (2 ml) freshly ground black pepper
Lasagna
15 oven-ready dry lasagna noodles
1 cup (250 ml) ricotta cheese
2 cups (500 ml) grated mozzarella cheese
4 basil leaves, shredded
Tandoori Marinade
For tandoori marinade: In large bowl, whisk together yogurt, lemon juice, tandoori spice blend, fenugreek, salt, pepper and hot pepper flakes until well combined. Add chicken; toss to coat. Cover with plastic wrap; refrigerate 8 to 12 hours.
Preheat oven to 400ºF (200ºC). Scrape marinated chicken onto rimmed baking sheet lined with parchment paper. Bake in centre of oven for about 25 minutes or until cooked through. Remove from oven; let stand 15 minutes. Cut chicken into ¼-inch (5 mm) cubes. Place in bowl, cover with plastic wrap and place in refrigerator.
Butter Chicken Sauce
For butter chicken sauce: In medium saucepan, heat olive oil and butter over medium-high heat. Add cumin seeds; toast, stirring frequently, for 2 minutes. Add onion, garlic and turmeric; cook, stirring frequently, for about 5 minutes or until onions are softened. Add ginger, tandoori spice blend and hot pepper flakes; cook, stirring, for another 2 minutes. Stir in 1 cup (250 ml) water, tomatoes, cream, fenugreek and sugar. Bring to a gentle simmer, stirring occasionally. Cook for 20 minutes. Add cooked chicken cubes; simmer for another 15 minutes or until sauce is thickened. Set aside.
Vegetables
Meanwhile, make vegetables: In medium saucepan, heat olive oil and butter over medium-high heat. Add onion and garlic; cook, stirring frequently, for about 5 minutes or until onions are softened. Add mushrooms and green peppers; cook, stirring, for 8 to 10 minutes or until vegetables are soft. Add salt, garam masala and pepper; cook for another 2 minutes. Set aside.
Lasagna
Assemble lasagna: Preheat oven to 400°F (200ºC). Spread one-third of butter chicken sauce over bottom of 13 x 9-inch (3 L) glass baking dish. Arrange 5 noodles over top. Dollop with ricotta; top with Vegetables. Arrange 5 more noodles over top. Spread another one-third sauce all over. Sprinkle with half of mozzarella. Top with remaining noodles. Spread remaining sauce all over. Sprinkle with remaining mozzarella. Cover loosely with foil.
Bake in centre of oven for 45 minutes; remove foil. Sprinkle with basil. Return to oven for another 5 minutes or until bubbling and golden on top. Let stand 10 minutes before serving.
