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Butter Chicken Lasagna Recipe Wins Recipe to Riches

December 14, 2012 | By More

The winner of Recipe to Riches was crowned, with Rick Matharu receiving the highest number of votes for his Butter Chicken Lasagna. His butter chicken lasagna recipe was inspired by the Indian-Canadian fusion dishes he loves to prepare.

Matharu was up against Jason Keary with his Honey Cheese Pastries, Stephen Childs with his Chipotle Chili Bites, Tracey Rigden with her Dulce de Leche Brownies, Jackie Koh with her Smoky Korean Meatballs, Don Harquail with his Golden Toffee Nut Gems, and Cathy Ferguson with her Montreal Deli Dip. Each of the category winners received $25,000. Matharu took home the grand prize of $250,000. He plans to put some of his winnings toward taking some culinary training and a recently purchased home.

Matharu’s winning recipe and the other category winners’ are available as President’s Choice products in select Loblaw stores across the country.

The finale of “Recipe to Riches” can be viewed online at recipetoriches.ca.

Butter Chicken Lasagna

Prep: 60 minutes

Cook: 2 hours 20 minutes

Serves: 12

Tandoori Marinade

  • 250 ml (1 cup) plain yogurt
  • 45 ml (3 tbsp) fresh lemon juice
  • 30 ml (2 tbsp) tandoori spice blend
  • 15 ml (1 tbsp) dried fenugreek
  • 5 ml (1 tsp) kosher salt
  • 2 ml (1/2 tsp) freshly ground black pepper
  • 2 ml (1/2 tsp) hot pepper flakes
  • 8 boneless skinless chicken thighs (about 750 g/1 1/2 lb)

Butter Chicken Sauce

  • 45 ml (3 tbsp) extra-virgin olive oil
  • 5 ml (1 tsp) unsalted butter
  • 5 ml (1 tsp) cumin seeds
  • 250 ml (1 cup) diced red onion
  • 30 ml (2 tbsp) minced garlic
  • 5 ml (1 tsp) turmeric
  • 5 ml (1 tsp) minced ginger root
  • 30 ml (2 tbsp) tandoori spice blend
  • 7 ml (1 1/2 tsp) hot pepper flakes
  • 250 ml (1 cup) water
  • 1 can (796 ml/28 oz) crushed tomatoes
  • 325 ml (1 1/3 cups) 35 per cent whipping cream
  • 22 ml (1 1/2 tbsp) fenugreek, crushed
  • 15 ml (1 tbsp) granulated sugar

Vegetables

  • 45 ml (3 tbsp) extra-virgin olive oil
  • 15 ml (1 tbsp) unsalted butter
  • 250 ml (1 cup) diced red onion
  • 15 ml (1 tbsp) minced garlic
  • 500 ml (2 cups) sliced cremini mushrooms
  • 250 ml (1 cup) diced sweet green pepper
  • 15 ml (1 tbsp) kosher salt
  • 2 ml (1/2 tsp) garam masala
  • 2 ml (1/2 tsp) freshly ground black pepper

Lasagna

  • 15 oven-ready dry lasagna noodles
  • 250 ml (1 cup) ricotta cheese
  • 500 ml (2 cups) grated mozzarella cheese
  • 4 basil leaves, shredded
Method
  1. Tandoori marinade: In a 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 for 8 to 12 hours.
  2. Heat oven to 200 C (400 F). 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 for 15 minutes. Cut chicken into 5-mm (1/4-inch) cubes. Place in a bowl, cover with plastic wrap and refrigerate.
  3. Butter chicken sauce: In a 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 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.
  4. Meanwhile, prepare vegetables: In a medium saucepan, heat olive oil and butter over medium-high heat. Add onion and garlic; cook, stirring frequently, for about 5 minutes or until onion is softened. Add mushrooms and green pepper; cook, stirring, for 8 to 10 minutes or until vegetables are soft. Add salt, garam masala and black pepper; cook for another 2 minutes. Set aside.
  5. To assemble lasagna: Heat oven to 200 C (400 F). Spread one-third of the butter chicken sauce over bottom of a 3-l (13-by-9-inch) 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 the mozzarella. Top with remaining noodles. Spread remaining sauce all over. Sprinkle with remaining mozzarella. Cover loosely with foil.
  6. 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 for 10 minutes before serving.

Source: Food Network Canada

[Via Ottawa Citizen]

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