butter chicken lasagne



468 cals 54 protein


This one was a banger. 😍

Add all the spices (apart from half spoonful of the Kashmiri flakes) and yogurt to chicken ideally overnight or marinade for as long as possible (ideally about 4 hours)


Sauté a onion and add the garlic and add 1/2 teaspoon chilli flakes
Peel then Chop and dice a sweet potato and cook in a pan for 15 mins on a moderate heat with 350 ml chicken stock.

Then add to a blender (or hand blend) and add 125 ml passata

Pan fry the chicken – add 1 spray of oil or a knob butter
Try not to move the chicken allow it to cook within the sauce in a moderate heated frying pan.

Cook to lightly browned

and then add the blended sauce

and add the red pepper cook through and then cut/ tear chicken in the pan to smaller pieces. Cook until pepper is softening- a further 5 mins.

In a pan then add the milk, cornflour and 50 g cheese and stir until thickened on a mod:high heat. (5 min)

Add half the meat and sauce to a oven dish cover with lasagna sheets cover with rest of chicken and then cover with the thickened white sauce and sprinkle with remaining cheese.

Cook in oven for thirty mins at a moderate heat 180 degrees




skinless chicken breasts x 1kg.
125g grated cheese -(mozerella lower cals than cheddar)
6 sheets of oven ready dried lasagne sheets
125 ml Greek light yogurt
1 tsp paprika
1 tsp turmeric
1 tsp ground cumin
1 tsp Garam masala
1 tsp Kashmiri chilli flakes
1 tablespoon butter

For the pasta sauce:

1 onion, diced
2 cloves of garlic, minced
1 x sweet potato
1 red pepper, diced
125 ml passata
chicken stock
1 teaspoon Kashmiri chilli flakes

For the bechamel sauce:

350 ml of semi skimmed milk (don’t use skimmed)
1.5 tablespoons of cornstarch

salt and black pepper to taste