Butter Chicken Moussaka Recipe
Then there's this recipe for butter chicken moussaka recipe. It's the finest blend of everything that could possibly induce nostalgia in any mouth from its creamy starchy butter chicken-based flavor mashed with hearty moussaka and well-layered ingredients. The dish thus combines the best of all worlds in comfort food, if any. Sink your teeth into it: meat tender, sauces rich, a texture so velvety baked to perfection. Easily prepared and full of the world's flavors, this dish is a great one to impress guests or just turn your weeknight dinner into something special. The time has come for a big, bold, and unforgettable twist on comfort food!
Ingredients
For the Butter Chicken Layer
- 2 tbsp canola oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 small red pepper chopped
- 1 lb ground chicken
- Salt and pepper to taste
- ½ tsp red chili flakes
- ¼ tsp EACH ground cloves and allspice
- 1 cinnamon stick
- 1 tsp dried oregano
- 1 bay leaf
- 1 cup crushed tomatoes
For the Moussaka Layers
- 3 small baking potatoes thinly sliced
- 2 medium eggplants sliced
- 2 tbsp canola oil for frying
For the Béchamel Sauce
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk
- 1 egg yolk
- ¼ tsp ground nutmeg
- ¼ cup grated Parmesan cheese
Instructions
Prepare the Butter Chicken Layer
- Heat canola oil in a large skillet over medium heat. Sauté the onion until soft, about 4 minutes.
- Add the garlic and red pepper, cooking until fragrant.
- Stir in the ground chicken, season with salt, pepper, and red chili flakes, and cook until browned.
- Sprinkle in the ground cloves, allspice, and drop in the cinnamon stick, oregano, and bay leaf.
- Pour in the crushed tomatoes, reduce the heat, and let it simmer for 15 minutes until thickened. Remove the cinnamon stick and bay leaf before layering.
Prepare the Potatoes and Eggplants
- In a separate pan, heat 2 tbsp of canola oil. Lightly fry the potato slices until golden brown on both sides, and set aside on a paper towel to drain.
- Fry the eggplant slices in the same oil until tender, then set them aside to drain any excess oil.
Make the Béchamel Sauce
- Melt the butter in a saucepan over medium heat. Whisk in the flour, cooking for about 2 minutes to create a roux.
- Gradually add the milk, whisking constantly to avoid lumps. Keep stirring until the sauce thickens.
- Remove from heat, let it cool slightly, then whisk in the egg yolk, nutmeg, and Parmesan cheese.
Assemble the Moussaka
- Preheat your oven to 375°F (190°C).
- In a greased baking dish, layer half the fried potatoes at the bottom.
- Spread the butter chicken mixture on top of the potatoes.
- Add the fried eggplant slices, then top with the remaining potatoes.
- Pour the béchamel sauce evenly over the top.
Bake
- Bake in the preheated oven for 30 minutes or until the top is golden and bubbly. Let it rest for 10 minutes before serving.
Notes
- Meat Option: While traditionally made with lamb or beef, you can substitute chicken or turkey for a lighter version.
- Vegetarian Twist: For a meat-free option, replace the meat layer with roasted eggplant, zucchini, or lentils.
- Spice Level: Adjust the spice to your preference by controlling the amount of chili or garam masala in the butter chicken sauce.
- Prep Ahead: Prepare the butter chicken sauce and roasted vegetables a day ahead to save time.
- Serving Suggestion: Pair this dish with a fresh green salad or garlic naan for a complete meal.
- Storage: Leftovers can be refrigerated for up to 3 days and reheated in the oven for the best texture.