It started with reading a recipe for Murg Makhani. A restaurant feature in TimeOut Abu Dhabi covered Ushna, a fine dining Indian restaurant in Abu Dhabi. To start of, the sauce requires 5 kilograms of fresh tomatoes to be boiled for two hours. I’m sure most of us home cooks don’t have stock pots large enough to hold even 3 kilograms of tomatoes. In any case, I kept reading. If there’s one thing I have learnt from Masterchef classes and recipes is that more than adapting it to the home kitchen, it’s the technique that we can learn from. This recipe, too, had an important line that will shatter one of the most common concepts of a great butter chicken. Chef Amrish Sood states the logic behind the curry is that the texture of the sauce should be similar to butter, smooth and fine. You would think the idea was that the sauce itself should taste buttery. It just happened that I was on the lookout for a sound lasagna recipe at the same time. That’s when I had the Eureka moment. Given the amount of tomatoes that go into the sauce, why don’t I make a Lasagna using butter chicken?!