LowCarbDirect.net Issue 03

28 | LowcarbDirect Directory - Issue 3 - October 2016
By Jeanette Auret
Chicken
Tikka Lasagne
serves 8
Ingredients
• 6 large chicken breasts with skin on and deboned
Tikka Marinade
• 1 +1/2 cups full fat yoghurt
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger
• 2 teaspoons salt
• The Juice of 2 lemons
• 2 tablespoons garam masala
• 3 tablespoons paprika (not smoked paprika)
• 3 teaspoons minced fresh green chilli
• Melted butter or oil for grilling
For the sauce
• 3 cups crushed tomatoes / passata
• 3 tablespoons tomato paste
• 2 teaspoons each, ground turmeric, coriander, cumin
and chilli powder/flakes
• Salt to taste
• 1 cup cream
• Xylitol syrup or granules to sweeten and which helps
with the acidity of the tomato
• 4 cloves garlic, minced – 4 teaspoons
• Butter or oil for frying the garlic
Topping
• 2 – 3 cups grated mozzarella
• 2 – 3 cups grated mature cheddar
PLEASE NOTE
There is a second option for a more luxurious topping,
which is what I used, and is also my Bobotie topping.
*second topping*
• 2 cups full fat yoghurt
• 4 eggs
• Salt and pepper
Whisk the ingredients together and pour over the top of
the lasagne, followed by the cheese. This topping can be
baked uncovered for 45-60 minutes.
Directions
Make the tikka marinade first.
Cut the chicken breasts in half lengthwise, so you will
have 12 pieces.
Combine all the ingredients for the Tikka marinade in a
bowl and add the chicken pieces, coating them with the
marinade. Place in a flat glass dish, so it’s a single layer, and
cover with cling wrap. Refrigerate overnight if possible or
for two hours minimum.
Make the sauce
Heat the butter or oil in a pot and sauté the minced garlic.
Add the spices and cook for a minute to release their
flavours. Add the tomato, tomato paste, and simmer for a
few minutes. Add the cream and once blended, taste to adjust
seasoning and sweetness. Simmer for about 5 minutes
then switch off the stove.
Grilling the chicken
Heat the oven’s grill setting on the highest temperature
your oven will go. Cover the grill of the oven rack with foil
(this is to help with the cleaning afterwards!) brush the foil
with oil or melted butter.
Lay the chicken strips in a single layer onto the greased foil,
keeping the marinade on the meat. The remaining marinade
in the dish can be discarded.
Brush with more melted butter or oil and place directly under
the grill element, as close as you can get it.
Grill the chicken for about 5 minutes until you see some
colour develop. A little charring is good. You don’t want to
cook the chicken too long, because it might become tough.
Remove the oven rack and cut up the chicken into small
bite sized pieces. Add this to the sauce and stir to combine.
photographs by Jeanette Auret