Here's a quick butter chicken lasagna recipe you must check out

Blending two loved dishes from different cuisines is interesting. Sheets of pasta layered with a generous amount of cheese, veggies and meat is a treat to eyes too. We have penned down recipe of butter chicken pasta to prepare at home. 

Ingredients

• One cup of plain yoghurt
• 3 tablespoons of lemon juice
• 2 tablespoonful of tandoori spice blend
• One tablespoon of dried fenugreek
• Half tablespoon of ground black pepper
• 750 grams of boneless chicken thighs
• Three tablespoons of extra virgin olive oil
• Two tablespoons of unsalted butter
• Cumin seeds 
• 2 cups of diced red onions
• 4 tablespoons of minced garlic
• One tablespoon of turmeric 
• Two tablespoons of minced ginger
• A can of crushed tomatoes
• 1 tsp (5 ml) ginger root, minced
• 35% whipping cream
• Crushed fenugreek about 1.5 tablespoons 
• Two cups of chopped mushrooms
• One cup of chopped capsicum 
• One tablespoon of garam masala
• 15 lasagna odles 
• One cup of ricotta cheese
• Two cups of mozzarella cheese
• 4 to 5 shredded basil leaves 

For tandoori marine

1. Grab a large bowl. d yoghurt, salt, pepper, squeezed lemon juice, fenugreek, and tandoori spice in it. Mix it evenly for ding chicken to it. Rotate it to coat it completely and cover chicken with plastic wrap. 
2. Let it refrigerate up to 8 to 12 hours. 
3. Moving ahe, preheat oven to 400 degrees Fahrenheit.
4. Meanwhile, scrape chicken previously marinated onto parchment paper over baking sheet. Place it at centre and bake for around 20- 25 minutes until it is wholly cooked. 
5. Remove from oven and let it stay for about 15 minutes. 
6. Dice chicken into approx. 5 mm cubes and place m in a bowl. 
7. Finally, cover it with plastic wrap and keep it in fridge

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Butter Chicken Sauce

1. To prepare butter chicken sauce, pick up a saucepan and heat it.
2. Pour butter and oil olive oil and keep stove on medium.
3. Put cumin seeds in saucepan and stir it for about 2 minutes
4. d chopped onions, garlic and turmeric and stir continuously for 5 minutes until it turns golden. 
5. n put ginger, tandoori spices and hot pepper flakes and frequently stir it for about 2 minutes. 
6. Pour about one cup of water, dices tomatoes, sugar, fenugreek and cream and bring stove to sim. 
7. Keep stirring mixture occasionally.
8. After twenty minutes put chicken cubes and let it cook for about fifteen minutes.
9. After you tice sauce has thickened, keep it aside. 

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Sauteed Vegetables

1. Use a saucepan to heat butter and olive oil on medium heat
2. Put onion and garlic on stove until golden-brown 
3. d mushrooms and capsicums, stir m for about ten minutes until y are softened. 
4. last step is to d salt, pepper and garam masala and let it cook for 2 minutes. 

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Lasagna 

1. Preheat oven to 400 degrees Fahrenheit before spreing 1/3rd butter sauce over empty glass baking utensil. 
2. Place 5 pasta odles over top and pour ricotta cheese
3. Top it with all cooked vegetables
4. Place 5 pasta odles and repeat same step
5. Again, spre same quantity of butter chicken sauce 
6. Top it with half amount of mozzarella cheese
7. d remaining pasta odles and evenly spre remaining sauce
8. Sprinkle leftover mozzarella cheese and cover it with foil, keeping in mind to let it t spoil toppings
9. Bake for around 45 minutes 
10. Take it out, remove foil, sprinkle basil over it before baking for ar 5 minutes. 
11. Set it aside for about ten minutes serving hot. 

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