Butterfly the chicken breasts. In a small bowl mix together cumin, garam masala, salt, cayenne pepper, tandoori masala and kasuri methi. Rub on both sides of the chicken and refrigerate for at least 30-60 minutes.

*For Gluten-Free, please ensure spices have had no cross contamination and are labelled gluten-free.

Spray a glass baking dish with oil. In a large bowl, whisk together yogurt, oil and ginger garlic paste. Dip each chicken breast into the yogurt mixture. Coat well. Lay on prepared pan. Broil 10-18 minutes or until cooked through, flipping them over halfway through. When done let chicken rest for 5 minutes and then cut into 1/2 inch cubes.

Heat the oil in a pan over medium heat. Fry onions until soft and translucent. Add ginger-garlic paste and stir for about 1 minute. Add 1 tbsp kasuri methi and all the remaining ingredients except for the sour cream and butter. Cook on medium heat until thick, about 5 minutes.

Add sour cream and butter. Stir and cook for a couple more minutes. Add the cooked chicken and remaining 1 tbsp kasuri methi. Simmer for a few more minutes. Taste and adjust seasoning.

Preheat oven to 375°F. Spray a 3 quart baking dish with oil. Spread 1 cup of Butter Chicken Sauce on bottom of pan.

Lay 3 pieces of lasagna. Spread 1/3 of the Butter Chicken Sauce, 1 cup cottage cheese and 1/3 of the mozzarella.

Lay 3 pieces of lasagna. Top with half of the remaining Butter Chicken Sauce, 1 cup cottage cheese and half of the remaining mozzarella.

For final layer, lay 3 pieces of lasagna, remaining Butter Chicken Sauce, remaining mozzarella and Parmesan.

Cover with foil (making sure the foil isn’t touching the cheese). Bake for 30 minutes. Remove foil and bake for another 10 minutes. Broil for a couple of minutes to brown the cheese. Let rest 10 minutes prior to serving.