Indian Chicken Lasagna

I have been a little MIA from the blog. My family came out for a week long visit, we had a couple different military balls to attend, and overall it’s been a busy time. The good news is that I have been cooking, and I have like three new recipes waiting to be shared. It was just a matter of having the time and energy to write them out. But I’m back in the swing of things!

So there’s no escaping the reaction the title of this recipe will get. Indian food mixed with Italian food? Uh… what?! The whole time I was making this dish, I kept asking myself if it was crazy. And it was crazy… crazy delicious.


It looks delicious, right?

I love Indian food. Tikka masala and vindaloo and pakora and curry and the rice and the naan… YUM. Unfortunately I have not found a good place here in Hawaii yet (hit me up if you have any leads) so when I am craving those bold, spicy Indian flavors, I have to make it myself.

The base of this recipe comes from having a lot of leftovers from my slow cooker coconut curry chicken. So yeah, the lasagna kind of requires making a recipe before the recipe, but you can always use the chicken (or beef, or lamb, or whatever) tikka masala from your weekend take-out leftovers. Another shortcut option would be to get a really good jarred curry or tikka masala sauce and throw it in the crock-pot with some chicken for a few hours.

**The only thing you have to keep consistent is that before going in the lasagna, the chicken (or whatever protein you choose) needs to be shredded and easy to spread**

  • 2 cups coconut curry chicken (or any leftover Indian chicken in sauce)
  • 12-16 lasagna noodle sheets (avoid the “no boil” noodles, use traditional)
  • 1 1/2 cups ricotta cheese
  • 2 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 3 tsp extra virgin olive oil
  • 1 1/2 cups shredded mozzarella
  • 1/4 cup shredded parmesan
  • fresh parsley for garnish
  1. Make sure the chicken in the sauce is properly shredded & will spread evenly. Boil the lasagna noodles according to package directions & let cool. (The “no boil” noodles need a lot of moisture to cook in the oven & can come out dry/uncooked, so use traditional lasagna sheets.)
  2. Preheat the oven to 375 degrees.
  3. In a bowl, stir together the ricotta, garlic powder, thyme, oregano, extra virgin olive oil with a pinch of salt & pepper.
  4. In a 9×13 baking dish, start by spreading 1/3 of the ricotta mixture thinly & evenly over the bottom. Top that with 3 of the lasagna noodles. (If yours come up short, use an extra to fill in the gap. Better to have too many than too little.)
  5. Continue the layers by adding, in this order: 1 cup of the coconut curry chicken, 1/2 cup of the mozzarella, noodles, the remaining ricotta mixture, noodles, the remaining coconut curry chicken, noodles & top it all off with the remaining mozzarella & the parmesan.
  6. Cover with foil & bake for 25 minutes. Remove the foil & finish for another 10-15 minutes until the cheese on top is golden brown. Top with fresh chopped parsley.

It looks like lasagna, it tastes like Indian cuisine. Maybe it’s wrong to call it lasagna? Maybe it’s more of a casserole? I’m not sure. This is a rare recipe that I threw together on a wild whim and ended up surprising myself. (Thank goodness I had the instinct to write down measurements as I went.)

Unlike most recipes I come up with, this isn’t one I urge people to get up and try right away. It’s more in the vein of an interesting use for your leftovers. Here’s the scenario I found myself in: It’s two days later, the curry chicken is sitting in the fridge and you just aren’t feeling it anymore. Oh hey, you have those lasagna noodles that have been hanging out in the pantry, why not? Boom, a whole new dish.

Again, the key here is some shredded, saucy chicken. If you need to stretch it a little more to hit 2 full cups, add a little tomato sauce. Really, that’s the only difference between this and normal lasagna… the meaty sauce. In theory, this could work with chicken in enchilada sauce, or sesame sauce, or buffalo sauce.


Ricotta mixture + {insert your chicken here}

The possibilities are endless, and it really gives new life to the leftovers and (added bonus) 1-2 servings of chicken becomes a meal for 4-6 people.

Part of me thinks maybe this recipe was a little too unrefined and improvised to share here, but when I tasted it, I couldn’t help myself. It was so fun and delicious and different that I had to put it out here. I don’t expect it to be my most popular dish, since it kind of requires the extra step in the beginning and I prefer making things easy-peasy-lemon-squeezy for you all… but hey. No harm in letting you decide for yourself if you are ready for Indian chicken lasagna.

Buffalo Chicken Pizza

It’s been a busy and stressful week. I’ve been trying to go through the motions to change over to my married name, which has been such a pain. I’m also elbow deep in wedding thank you cards and basically getting life in order in preparation for my husband’s next deployment. Long story short, I was feeling a little low on energy and creativity in the kitchen. So instead of coming up with a brand new recipe, I decided to perfect one of my favorites.

I LOVE buffalo chicken. (You may recall during Super Bowl season I posted what my friend loving refers to as my “three part buffalo saga”.) I also LOVE pizza. Who doesn’t? The only way these two things get any better is to put them together. Yup, it’s time for buffalo chicken pizza.

  • 1 boneless, skinless chicken breast
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup plus 1 Tbsp buffalo sauce
  • 14oz pizza dough (homemade or store bought)
  • 2 Tbsp extra virgin olive oil
  • 1/2 cup marinara sauce
  • 1 cup shredded mozzarella
  • 1/8 cup caramelized onions*
  • 1 medium celery stalk, diced
  • 1 medium carrot, diced
  • 1/3 cup blue cheese crumbles
  • Parmesan cheese to garnish
  1. Season chicken with garlic, paprika, salt and pepper. Place in a small pot or skillet and pour in 1/4 cup buffalo sauce, turning the chicken to coat. Cook over medium low heat, turning occasionally, for about 10-15 minutes or until the chicken is easily shredded with a fork. Set shredded chicken aside.
  2. Preheat oven to 400 degrees. Roll out the pizza dough on to a greased round baking pan. Drizzle with extra virgin olive oil, all the way to the edge.
  3. Spread marinara sauce onto the dough, leaving a half inch around the edge for the crust. Sprinkle on the mozzarella and top with the shredded chicken. Next, evenly distribute the onions, celery and carrots, and finish with the blue cheese crumbles. If you’d like, use the remaining Tbsp of buffalo sauce to drizzle and sprinkle some Parmesan cheese over everything.
  4. Cook for 15 minutes, until the crust is golden brown and the cheese is melted.

*To carmelize an onion, combine 1 Tbsp of butter with 1 Tbsp olive oil over low heat in a sauce pan. Add a sliced onion (white or red) and cook for 30-40 minutes, stirring often and scraping the pan, until they start to brown. Add a pinch of salt and deglaze the pan with 1 Tbsp of wine, vinegar or water, and simmer for 2-3 minutes. Drain any excess liquid. You can use these immediately or save them in a jar for a couple days in the fridge. I used a a white onion and balsamic vinegar to add sweetness to the pizza.

I have made this a lot, in a lot of different ways, but yesterday I think I really nailed it. As I was “building” this version, I thought I may have gone overboard. There is a lot of toppings. Surprisingly, the dough really held up, making it much easier to eat that it make look.


I could have just stopped at sauce, cheese & chicken…

Since I made the shredded buffalo chicken and onions, I took a short cut and used the pizza dough that comes in the tube. No shame. This is a recipe you can do a lot of prep work for the day before or morning of, so when dinner time rolls around, you just have to assemble and cook.

I was also unsure of the carrots and celery. They aren’t exactly typical pizza toppings. “Hey, delivery please. I’ll have a large pie with pepperoni, mushrooms and… celery?” But when you have wings, what do you want on the side?


Toppings for daaaaays

I set out to make this taste as much like eating buffalo chicken wings as possible, but on a pizza. And it worked. Spicy chicken, sweet onions and tomato sauce, melty mozzarella, salty blue cheese and crunchy veggies all come together for the perfect bite. I don’t mean to brag, but I would rather make this recipe than order out. My taste testers (aka husband and friends) gave it rave reviews too.

I would love to see if you try this, or any Picky Gourmet recipes! Feel free to comment or find me on social media. I had some readers share photos of my ricotta stuffed chicken from the last post, and it makes me day to know people are enjoying my food. Happy cooking everyone!