Butter Chicken Lasagna

• 份量: 8 servings
• 准备时间: 30 minutes
• 总时间: 1 hour 10 minutes

配料

15 Lasagna sheets

3 Boneless Chicken Breast, cut into small bite-size pieces

700ml Napolitana sauce

1/4 cup Butter (or oil)

1/4 cup Warm water

1 1/2 cups Shredded mozzarella cheese, take more if you like

300ml Thickened cream

Finely Chopped coriander

3 Garlic cloves

1 teaspoon Red pepper flakes

1/2 teaspoon Kashmiri chili powder

1/4 teaspoon Turmeric

1 teaspoon Cumin-Coriander Powder

1/2 teaspoon Freshly ground black pepper

1 teaspoon Salt or to taste

步骤

For Butter Chicken Curry

1. Preheat the oven to 185 C. Chop coriander and garlic cloves finely and set aside.

2. Add chicken, all the spices, and 3 tablespoons of cilantro-garlic mix into a bowl and mix well.

2. Heat butter in a large skillet on high heat. Add the seasoned chicken and cook until all liquid and chicken juice are gone completely.

3. Add napolitana sauce to the chicken. Cover the skillet and cook on low-medium heat until chicken is cooked through for about 5 minutes. Now add thickened cream. Mix it gently and turn off the heat.

Layering the Lasagna

1. Take about ½ cup full of butter chicken sauce (only sauce, no chicken) and spread it evenly at the bottom of the baking dish.

2. Place 5 uncooked lasagna sheets on top (adjust the way you place the lasagna sheet according to the shape of your baking dish)

3. Spread half of the butter chicken evenly on top of the lasagna sheet. Spread the butter chicken evenly to cover the uncooked lasagna sheet. Sprinkle half-cup mozzarella cheese and some of the minced cilantro garlic.

4. Repeat the layers. Add ¼ cup of warm water to the pan to scrape off the sauce. Spread it evenly on the top of the lasagna. Sprinkle mozzarella & parmesan cheese on top.

5. Cover the baking dish with Aluminum foil. Bake the lasagna at 185 C for 40-45 minutes. Serve it immediately.