Butter chicken lasagna rolls
Butter chicken lasagna rolls is a classic Indian twist to your favorite lasagna recipe with silky smooth makhani sauce, grilled chicken and of course lots and lots of mozzarella cheese.
Ingredients
For the chicken marinade
- 500 grams boneless chicken, cut into pieces
- 1½ tbsp red chili powder
- 1½ tbsp ginger garlic paste
- salt, as required
- 1 tbsp lemon juice
- oil, to cook the chicken
For the makhani sauce
- 2+2 tbsp butter
- 1 tbsp oil
- 1 large onion, chopped
- 1½ tbsp ginger garlic paste
- 1 tbsp chopped garlic
- 6 medium tomatoes, chopped
- 12-15 cashews
- 2 green cardamom
- 3 green chili
- 4-5 red chili
- 1 tsp kashmiri chili powder
- 1½ ttsp coriander powder
- ½ tsp garam masala
- water, as required
- 3 tbsp sugar
- salt, as required
- ¼ cup fresh cream
- 1 tsp crushed kasuri methi
For boiling the pasta
- 12 lasagna sheets
- water, as required
- salt, as required
- 2 tbsp olive oil
For assembling the lasagna rolls
- ½ cup alfredo sauce
- 1 cup diced mozzarella cheese
Instructions
Marinating and grilling the chicken
- Cut the chicken into smaller pieces and add it to a mixing bowl along with salt, red chili powder, ginger garlic paste and lemon juice. Mix well and let it marinate for 30 minutes.
- Add oil to a pan on medium heat. Once the oil is hot, cook the chicken pieces on both sides until golden and remove onto a plate. Set aside. Shred the chicken once it has cooled down.
To prepare the makhani sauce
- To a kadai on medium heat, add 2 tbsp butter and oil
- Add chopped garlic, onions and ginger garlic paste to the oil and saute until onions turn translucent.
- Add the tomatoes, green chili, red chili, cashews and green cardamom to the kadai and mix with the sauteed onions.
- Add all the powdered spices and mix well.
- Add required water (around 1 cup) along with salt and sugar. Mix well. Cover and cook for 20 minutes or until water reduces and tomatoes turn mushy.
- Let the onion-tomato mixture cool down. Blend to a smooth paste. Strain the sauce and add it back to the kadai along with the rest of the butter, kasuri methi and water, if required to dilute the sauce.
- Add fresh cream and mix well. Turn off the heat when the sauce reaches the desired consistency.
To boil the pasta
- Bring enough water to a boil in a pot. Add salt and olive oil. Mix well.
- Add the pasta sheets, one at a time, vertically and cook for 3-4 minutes or until sheets are cooked al dente. Repeat the process for the rest of the sheets. Wash the sheets under cold water.
Assembling the pasta.
- Spread some alfredo sauce on one sheet and place some grilled chicken on it.
- Spread some makhani sauce on a deep baking tray. Roll the lasagna sheets and place on the tray.
- Top it off with some extra sauce and cheese. Bake covered for 20-30 minutes at 180°C. Uncover it and continue baking for the last 10 minutes.
- Serve hot with any salad or garlic bread on the side.
Notes
- We will anyway be shredding the chicken. So. do not cut it into very small pieces.
- I did not add turmeric powder in the gravy because I have added some in the ginger garlic paste. You can add quarter tsp turmeric powder for the sauce.
- Add enough water to cover all the contents of the kadai while making the sauce.
- Straining the sauce is very important as we want a velvety smooth curry.
- This is butter chicken. So, do not hesitate to add butter.
- Add water as required to adjust the consistency of the gravy. I added about quarter to half cup.
- While boing the pasta, cook until al dente (just for 3 minutes). The pasta gets cooked in the gravy while baking it. Just make sure it is flexible to roll.
- Boil 3-5 lasagna sheets at a time depending on the size of the vessel.
- Stir in between while boiling the sheets.
- Repeat the same process for the rest of the sheets. Discard the water and start from scratch if the water is too cloudy.
- Once the sheets are cooked, wash under running water and cover with cold water to make sure it does not stick with each other.
- Instead of alfredo sauce, you can also use homemade or store bought bechamel sauce.