Tandoori Chicken and Mushroom Lasagna
Tandoori Chicken and Mushroom Lasagna is a delicious combination of the famous lasagne dish. It combines the simple chicken recipe with mushrooms, to include all the benefits of this vegetable, such as boosting your immune system, preventing high cholesterol and cancer, and they also have B and D vitamins, which are especially good for children. Try out this Tandoori Chicken and Mushroom Lasagna for the whole family, and enjoy!
Tandoori Chicken and Mushroom Lasagna
Spinach and Mince Lasagna Recipe in Urdu – English
Ingredients of Chicken marination:
- Chicken boneless – 1/2 kg
- Yogurt – 4 tbsp
- Salt – 1 tsp
- Chilli powder – 1 tsp
- Crushed coriander – 1 tsp
- Crushed cumin seeds – 1 tsp
- Turmeric powder – 1/4 tsp
- Crushed green cardamom – 1/4 tsp
- Nutmeg powder – 1/4 tsp
- Cinnamon powder – 1/4 tsp
- Garlic powder – 1 tsp
- Ginger powder – 1 tsp
- Lemon juice – 1 tbsp
- Kashmiri red chilli – 3 tsp
- Oil – 2 tbsp
How to Make Quick White Cheese Sauce: English – Urdu Recipe
White sauce:
- Butter – 2 tbsp
- Oil –
- Plain flour – 4 tbsp
- Nutmeg powder – 1/4 tsp
- Black pepper – 1/4 tsp
- Salt – to taste
- Milk – 2 1/2 cups
Other Ingredients for filling:
- Mushrooms – 400 g to 500 g
- Onions – 1 cup
- Cherry Tomatoes – 5-6
- Oil – 2 tbsp
- Salt – 1/4 tsp
- Black pepper – 1 tsp
- Cheese – to taste
- Lasagna sheets – as required
Method to Prepare Tandoori Chicken and Mushroom Lasagna
- Take 2 chicken breasts and cut them into small pieces.
- Take a bowl. Add all marination ingredients. Mix well.
- Add chicken to the bowl and apply well. Cover it and leave it in the fridge for half an hour or overnight.
- Take a pan and put it on medium flame. Add butter and oil. Let the butter melt, then add plain flour and fry until you can smell the aroma of the plain flour, remove from the stove.
- Add nutmeg powder, black pepper, salt and milk. Move it back to the stove and keep stirring so lumps don’t start forming at the bottom.
- Keep stirring until the sauce becomes thick. White sauce is now ready.
- Take a pan, put it on a medium flame, and add oil to it.
Now add the mushrooms and salt.
Once the mushrooms have cooked a bit, add onions.
Add black pepper, and extra oil if you need it.
Turn up the flame, and fry until the water dries.
When the water dries and everything is cooked, take it out and fry the marinated chicken in the same pan.
Fry the chicken, and when it’s cooked, give it charcoal smoke for 2 – 3 minutes for that tandoori smell. - Take a lasagne dish, and start assembling.
Pour some white sauce at the bottom, then add lasagne sheets, some vegetables, and then the chicken, add more sauce, and some cheese.
Add more sheets, sauce, vegetables, chicken, sauce and cheese.
Continue these layers until you reach the top lasagne sheets layer, and cover them with sauce, make sure to cover all the gaps. Then spread cheese. - Now add crushed red chilli and oregano.
- Cover the lasagne with foil, and bake for 15 minutes.
- Bake for another 15 minutes, but without the foil this time.
- Serve with salad and garlic bread.