Ingredients:
- For Butter Chicken:
- 500g chicken (boneless, cubed)
- 2 tbsp butter
- 1 onion (finely chopped)
- 2 tomatoes (pureed)
- 1/2 cup heavy cream
- 2 tbsp cashew paste
- 1 tsp ginger-garlic paste
- 1 tsp red chili powder
- 1 tsp garam masala
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- Salt to taste
- Fresh coriander for garnish
- For Lasagna:
- 6 lasagna sheets (cooked as per package instructions)
- 1 cup mozzarella cheese (grated)
- 1 cup béchamel sauce (store-bought or homemade)
Instructions:
- Prepare Butter Chicken:
- Heat butter in a pan and sauté onions until golden brown. Add ginger-garlic paste and cook until aromatic.
- Add tomato puree, spices, salt, and cashew paste. Cook until the oil separates.
- Add chicken cubes and cook until tender. Stir in cream and garnish with coriander.
- Assemble Lasagna:
- Preheat oven to 375°F (190°C).
- Spread a thin layer of béchamel sauce in a baking dish. Place a layer of lasagna sheets.
- Add a layer of butter chicken, béchamel sauce, and grated cheese. Repeat until all ingredients are used, finishing with cheese on top.
- Bake:
- Bake for 25-30 minutes until the cheese is golden and bubbly. Serve hot.
