Chicken Tikka Lasagna

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For the Tikka:

  • 4 large chicken breasts
  • 3/4 cup strained yoghurt
  • 1 tbsp ginger/garlic paste
  • 2 tsp salt
  • juice of 1 lemon
  • 2 tbsp paprika
  • 1 tbsp garam masala
  • 2 tsp green chilli, finely chopped
  • melted butter, for grilling

For the sauce:

  • 2 cups tomato passata
  • 2 tbsp tomato puree
  • 1 tsp each of coriander powder, turmeric powder, chilli powder
  • 3/4 cup heavy cream
  • honey, a healthy squeeze
  • 2 tsp garlic, minced
  • 1/4 cup butter

For the lasagna:

  • 1 cup of water, for deglazing
  • 6 fresh lasagna sheets
  • 1 1/2 cups grated cheddar


  1. Mix the chicken in with the tikka ingredients until evenly distributed. Thread on skewers, brush with melted butter and place under a hot grill (or on a bbq if you're feeling crazy) for about 15-20 minutes, turning once half way through. It should be charred in places.
  2. Meanwhile, crack on with your sauce. Melt the butter in a hot pan and add the garlic. Cook for 30 seconds before adding the tomato sauce, puree and the 3 ground spices. Stir to combine and cook down for 10 minutes or so (so it looks red and delicious) before adding the cream, honey and salt. At this point your tikka should be ready. Get it in the sauce and dice up the chicken pieces a little.
  3. Layer your lasagna. Go in with a small layer of curry. Pop a layer of pasta on. Now go in with half the remaining chicken and sauce. Add a third of your cheese. Pasta. Chicken. Cheese. Pasta. Deglaze the pan you used for the curry with a cup of water, then pour over the lasagna. Top with the remaining cheese, cover with foil and pop in an oven preheated to 400°F for about 40 minutes. Uncover and cook for 10 more minutes.
  4. Bring out, cool a little, then serve. Top with a little coriander if you fancy.
  5. Enjoy!