No Oven Smoky Chicken Lasagna
Image credit: Food Fusion on Youtube
This smoky chicken lasagna recipe has been attentively requested for Food Fusion to make. They delivered! It’s an upgraded classic creamy lasagna bursting with flavor with 2 sauces.
Ingredients:
- Chicken tikka masala 3 tbs
- Ginger garlic paste ½ tbs
- Lemon juice 3 & ½ tbs
- Chicken fillet 2 1/2 cups
- Cooking oil 2-3 tbs
- Coal for smoke
- Lasagna sheets as required (boiled until 3/4thdone)
- Cheddar cheese grated
- Mozzarella cheese grated
- Capsicum julienne
- Onion slice
- Dried oregano
- Red chilli crushed
- Salt 1 pack
Red Sauce
- Cooking oil 2-3 tbs
- Onion chopped 2 medium
- Garlic chopped 1 & ½ tbs
- Tomato puree 1 & ½ Cup
- Salt ½ tsp or to taste
- Cumin powder 1 tsp
- Black pepper powder ½ tsp
- Red chilli crushed 1 tsp
- Chicken powder 1 tsp (optional)
- Dried oregano 1 & ½ tsp
- Water ½ Cup or as required
White Sauce
- Butter 2 tbs
- All-purpose flour 2 tbs
- Milk 1 & ½ Cup
- Black pepper powder ½ tsp
- Chicken powder 1 & ½ tsp (Substitute: Chicken Cube 1)
- Dried oregano 1 tsp
- Salt ¼ tsp or to taste
Directions:
Prepare all the needed ingredients as stated in the list above.
Combine chicken tikka masala, ginger garlic paste, and lemon juice in a mixing bowl. Whisk well until well combined. Add the chicken fillets and evenly coat. Let the chicken marinate for about 15 minutes.
Place a pan over medium heat and heat the cooking oil. Add the marinated fillets and frill for 6-8 minutes on each side. Place a small aluminium foil container in the center of the pan and smoke the charcoal for 2 minutes with the lid on. When done, let it cool, coarsely chop, and set aside.
To prepare the red sauce, place a saucepan on medium heat and heat cooking oil. Then, sauté onions. Add the garlic, mix well, and continue sauteing until the onions are translucent. Next, add in the tomato puree and mix.
Season with salt, cumin powder, black pepper powder, crushed red chili, chicken powder, and dried oregano. Make sure to mix well. Add in the water and mix. Cook for 5–6 minutes on low heat with a tight-fitting lid.Set aside. To prepare the white sauce, place a saucepan on medium heat and melt the butter. Add the all-purpose flour and whisk for a minute.
Next, add in the milk and whisk well. Season the sauce with black pepper powder, chicken powder, dried oregano, and salt. Cook for 2-3 minutes, or until the mixture reaches a thick consistency.Set aside.
To assemble the dish, spread the prepared red sauce in a baking dish and add the lasagna sheets. Then, add another layer of red sauce and spread evenly. Add the chicken and cover with the prepared white sauce. Add cheddar cheese, mozzarella cheese, capsicum, onion, and dried oregano. Add another layer of lasagna sheets and repeat the stack. Then, sprinkle some dried and red chili crushed on top.
To bake in a pot, add 1 pack of salt to a pot and place it on a steamer rack.
Preheat for 15 minutes on medium heat. Place the prepared lasagna on top and cover. Let the lasagna bake for 12–15 minutes.
To bake in the oven, preheat the oven to 180°C for 20–25 minutes.
Serve and enjoy!
