Butter chicken lasagna rolls
Abhipriya Raghav
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.
Prep Time 45 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Main Course
Cuisine Indian, Indo-Italian, Italian
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
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.
- 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.
Keyword butter chicken, chicken, chicken lasagna, chicken lasagna rolls, indian, indo-italian, italian, lasagna, lasagna rolls, pasta