A delicious fusion recipe combining the flavors of the tropics and the soul-warming comfort of a classic Italian bake. Our Coconut Butter Chicken Lasagna reimagines the legendary Murgh Makhani by replacing heavy dairy with the velvety, floral richness of coconut cream. This swap does more than just lighten the dish; it adds a faint sweetness that balances the warmth of Kashmiri chili powder and garam masala.
And we continue in the layering: instead of a traditional dairy-heavy white sauce, we’ve crafted a Coconut-Infused Béchamel. By whisking coconut cream into the roux, we create a remarkably silky sauce, acting as a cooling bridge between the spiced chicken and the tender pasta sheets. As it bakes, the coconut fats meld with the tomato-based chicken gravy, creating a golden, bubbling crust that is both exotic and deeply familiar. It is a bold, “global-meets-local” centerpiece that proves comfort knows no borders.
Coconut Butter Chicken Lasagna
® This is a RAS signature Recipe©
♦Prep time:15 min ♦Cook time:1hour15min ♦Rest time (Marination and resting)40min ♦Yield:6-8Servings.
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Coconut Butter Chicken Lasagna (Must try)
Description
Indulge in the ultimate fusion comfort food with this creamy Coconut Butter Chicken Lasagna. This easy fusion recipe layers tender pasta sheets with a rich, aromatic coconut butter chicken sauce, velvety cheese, and vibrant spices. It’s a decadent twist on two classic favorites, making it the perfect cozy weeknight dinner or crowd-pleasing comfort food recipe that satisfies every craving.
Ingredients:
For Marinade:
For Gravy (Coconut Butter Chicken Sauce):
Coconut Bechamel Sauce:
Instructions
Marinate:
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Wash the chicken cubes and pat them thoroughly dry. In a medium bowl, combine the chicken with all the Marinade ingredients. Rub the spices into the meat well and set aside for 20 minutes to allow the flavours to penetrate.
Meanwhile, prepare the Tomato Base:
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In a saucepan, boil the large tomatoes and cherry tomatoes along with the cloves, cardamom, garlic, and ginger until the tomato skins begin to peel away(about 5 minutes of boiling). Drain and allow the tomatoes to cool off. Peel the tomatoes. Blend the cooked tomatoes and all the aromatics into a smooth puree without adding extra water. Set aside.
Sear the Chicken:
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Heat about 3-4 Tbsp oil in a pan. Add the marinated chicken and fry over medium-high heat until the pieces are slightly charred and cooked through. Careful not to overcook the chicken. Remove the chicken from the pan and set aside, reserving the flavorful oil.
Butter Chicken Gravy:
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Remove most of the residual oil from the pan, leaving about 2 tbsp. Add the cumin seeds and let them sizzle. Stir in the chopped onions and sauté until softened. Add the chilli powder, garam masala, coriander powder, and black pepper, and cook for 30 seconds until fragrant. Stir in the stock cubes till dissolved.
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Pour in the blended tomato puree and cook until the sauce begins to thicken. Add 1½ to 2 cups of water and simmer to reach your desired consistency, and add the dried fenugreek leaves (kasuri methi). Return the chicken to the pan and simmer briefly on medium heat.
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Lower the heat and stir in the Kara coconut cream. Continue to stir briskly until the cream is fully incorporated and the gravy is heated through.
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Adjust the seasoning with an extra pinch of garam masala if needed and a squeeze of lime juice. Garnish generously with fresh coriander leaves. Remove from the heat immediately to preserve the cream's texture.
Coconut Bechamel Sauce:
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To 2 cups of warm liquid chicken stock, add the Kara coconut cream (at room temp) and whisk in thoroughly.
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In the same saucepan used for cooking the tomatoes, melt the butter. Whisk in the flour to form a smooth roux; cook for 1 minute, stirring continuously. Gradually pour in coconut cream-stock, whisking constantly to prevent lumps. Allow to thicken a little bit. Add up to half a cup of the grated cheese and stir till melted through. Lastly, white pepper and nutmeg. Simmer until the sauce is thickened and glossy, then set aside. This Coconut should not be as thick as traditional dairy bechamel, as it will thicken further in the baking process.
Lasagna Assembly:
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Preheat oven to 180°C. First Layer: Spread a thin base of Butter Chicken (sauce only), then top with lasagna sheets, A generous amount of Butter Chicken, Béchamel, a dusting of chili powder, and mozzarella. Second Layer: Repeat the sequence with pasta, the rest of the Butter Chicken, Béchamel, chili powder, and more mozzarella. Top Layer: Add a final layer of pasta topped with the remaining Béchamel, coriander leaves, a sprinkle of chili powder, and all of the remaining cheese.
Bake:
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Place the lasagna in the preheated oven on a lower rack. Bake uncovered for the first 10 minutes to let the cheese begin to melt. Cover the dish tightly with foil to keep the moisture in and soften the pasta. Continue baking until the pasta is tender, then remove the foil for the last 5 minutes to achieve a perfectly golden, bubbling crust. (About 40 minutes total).
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Allow to rest on the countertop for 15-20 minutes before cutting and serving.
Note
- Easy-Peel Tomatoes: To ensure the skins slip off effortlessly, use a sharp knife to remove the stem and then score a shallow 'X' on the bottom of each tomato before boiling. Once the skin begins to pull back at the 'X', it is ready to be peeled under cold running water.
- Layering Tip: Ensure the Béchamel is spread all the way to the edges of the pasta sheets. This moisture is what "cooks" the pasta during the bake, preventing hard or crunchy edges.
- Resting Period: Resist the urge to slice immediately! Letting the lasagna rest for 10–15 minutes after baking allows the coconut cream layers to firm up, ensuring you get clean, beautiful layers in every square.
- Spice Control: The dusting of chili powder between layers adds a "hidden heat." Adjust the amount based on your preference for a mild glow or a bold kick. We use a milder chilli powder anyway, so it tends to be milk while giving that aroma of chilli in each bite. The chili powder also acts as a flavor balancer, cutting through the richness and offsetting the saltiness of the sauce layers and the cheese.
- Adjusting salt in the bechamel: When preparing the Bechamel sauce, we use liquid chicken stock, which is already salty, so make sure you use unsalted butter to ensure your sauce doesn't end up overly salty. Or you can use unsalted broth and add salt to taste. You can also use water mixed with stock cubes to make the salt. If, for any reason, your sauce seems too salty in the end, you can balance it by adding a little sugar.
