Coconut Butter Chicken Lasagna - KARA

Ingredients

• 600g chicken breast, cubed
• 1 box instant lasagna sheets (ready to bake)
• 450g grated mozzarella cheese (1/2 cup for Coconut Bechamel Sauce)
• fresh coriander leaves (as needed for layering and garnish)
• 1⁄4 cup oil (for pan-frying and gravy)
• 1 teaspoon chili powder
• 1 teaspoon garam masala
• 1⁄2 teaspoon turmeric
• 1/8 teaspoon black pepper
• 2 tablespoons ginger paste
• 2 tablespoons garlic paste
• 3 tablespoons lemon juice (or lime juice)
• 1⁄2 teaspoon salt
• 3 tomatoes (medium size)
• A handful of cherry tomatoes
• 2 large cloves garlic
• 2 small pieces of ginger
• 3 cloves
• 2 pods green cardamom
• 1⁄2 teaspoon cumin seeds
• 1 onion, finely chopped
• 1/8 teaspoon coriander powder
• 1⁄8 teaspoon black pepper
• 2 cubes chicken stock (or salt)
• 1 tablespoon Kasuri Methi (dried fenugreek leaves)
• 200ml Kara UHT Coconut Cream
• 2 cups liquid chicken stock
• 2 tablespoons unsalted butter
• 2 tablespoons plain flour
• 1/8 teaspoon white pepper powder
• A pinch of grated nutmeg (to taste)