Directions
- 1Grab your diced chicken breast, add some low fat yogurt, and the seasonings listed on the screen and in the caption.
- 2Add ginger and garlic, then mix it all together.
- 3Cook the chicken on medium heat for around 10 minutes.
- 4Once cooked, set it aside.
- 5To the same pan, add light butter and sliced onion.
- 6Add cashew nut butter (optional), the same seasonings used before, and a can of diced tomatoes.
- 7Add a little bit more yogurt, then mix it and let it cool.
- 8Blend the sauce until it's nice and smooth.
- 9Add the sauce back to the pan with the chicken and stir it all together.
- 10Spread a thin layer of butter chicken on a baking dish.
- 11Add three instant lasagna sheets.
- 12Add more butter chicken and low-fat cheese.
- 13Repeat those steps one more time.
- 14Cover the top and bake it in the oven at 180 degrees Celsius or 350 degrees Fahrenheit for 25 minutes.
- 15Take the cover off and bake it again for 10 minutes.
- 16Add some fresh coriander and cut it into four equal servings.
Ingredients
- 700 g Diced Chicken Breast
- 140 g Low Fat Greek Yoghurt
- 1 Tsp Salt
- 1.5 Tsp Smoked Paprika
- 1.5 Tsp Turmeric
- 1 Tsp Garam Masala
- 10 g Ginger
- 4 Diced Garlic Cloves
- 10 g Light Butter
- 0.5 Sliced Onion
- 15 g Cashew Nut Butter
- 500 g Diced Tomatoes
- 60 g Low Fat Yogurt
- 6 Instant Lasagna Sheets
- 180 g Low Fat Cheese
- Fresh Coriander
Equipment
panbaking dishblenderforkknife
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