Ingredients:
For the Butter Chicken:
- 300g boneless chicken (cubed)
- 1/2 cup yogurt
- 1 tbsp lemon juice
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1 tbsp oil
- 1 onion (finely chopped)
- 2 tomatoes (pureed)
- 1 tsp ginger-garlic paste
- 1/2 cup cream
- Salt to taste
For the Lasagna:
- 6 lasagna sheets (boiled)
- 1 cup mozzarella cheese (grated)
- 1/2 cup cheddar cheese (optional)
- Fresh cilantro for garnish
Instructions:
- Marinate the chicken with yogurt, lemon juice, red chili powder, turmeric, garam masala, and salt. Let it rest for 30 minutes.
- Heat oil in a pan, add onions, and sauté until golden. Add ginger-garlic paste, tomatoes, and the marinated chicken. Cook until the chicken is done and the sauce thickens.
- Stir in cream, adjust seasoning, and set aside.
- Preheat oven to 180°C (350°F). Layer the lasagna sheets, butter chicken, and cheese in a baking dish. Repeat layers.
- Bake for 20-25 minutes until the cheese is bubbly and golden.
- Garnish with cilantro and serve hot.