හැමෝම කැමති ලසඤ්ඤා | Tasty chicken Lasagna (Eng Sub) | Wild Cookbook
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Chicken Mushroom Lasagna, breaking the rules!
Chicken Mushroom Lasagna, with a white sauce. Breaking the rules!
Any chicken or lasagna lovers will love this recipe. Yes I know, I am breaking some traditional rules, but when something tastes so good, why not. This chicken mushroom lasagna recipe is made from scratch, but you can take a lot of shortcuts and still make this. You could buy ready made lasagna sheets (noodles). You could also use a kitchen food processor to chop all your vegetables and probably only have 30 minutes of preparation time. Now if you’re a passionate cook like me, then making your own pasta is absolutely worth it. I added chopped parsley to mine for extra freshness and a little more excitement than just plain pasta. (I doubled the recipe in the video as I always like to make extra for another day). I also prefer to use real chicken pieces rather than dried ground (minced) chicken. Having real chicken pieces to bite into takes it a whole new level. Slice the chicken by angling your knife blade 20 or 30 degrees, to create larger slices, but keep them as thin as you can. Make sure you caramelise the chicken (brown them) just a little on each piece for extra flavour. I find that three layers are enough, but if you have an extra deep dish, why not go another layer. Leave to rest 30 to 45 minutes before serving. This dish reheats very well in the microwave, lower the wattage and heat a little longer so it doesn’t splatter. So break the rules too, enjoy my breaking the rules Chicken Mushroom Lasagna this week!
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Chicken Lasagna Written Recipe With Directions
Ingredients:
-Water (pani) 3 liters
-Salt (namak) 1 tbs
-Cooking oil 2 tbs
-Lasagna sheets
White Sauce:
-Butter (makhan) 2 tbs
-Cooking Oil 1 tbs
-All-purpose flour (Maida) 2 tbs
-Milk pack 1cup
-Black pepper (kali mirch) powder ½ tsp
-Red chilli flakes (adh khuti lal mirch) ½ tsp
-Salt (namak) ½ tsp
-White pepper (safaid mirch) powder ½ tsp
-Mozzarella/pizza/cheddar cheese crushed 2 tbs
-Tetra pack cream 2 tbs or Balai
Chicken Filling:
-Water (pani) as needed
-Tomato (tamatar) 4 (apply cuts on the top)
-Cooking oil 3 tbs
-Onion (piyaz) chopped 1 big size
-Garlic (lehsan) cloves chopped 6
-Chicken mince 500 g (Passed through a meat mincer once)
-Red chili (lal mirch) powder ½ tsp
-Paprika Powder 1 tsp
-Salt (namak) 1 tsp
-Red chili flakes (adh khuti lal mirch) 1 tsp
-Light Soya Sauce 1 tbs
-Chicken powder 1 tbs or chicken stock
-Tikka Masala ½ tsp
-Tomato ketchup/chili ketchup/pizza sauce
-Capsicum without seeds (Shimla mirch) chopped 1
-Carrot (gajar) chopped 1 optional
-Water (pani) 1 cup
-Slice Cheese as needed
-Olives
Directions:
Step1:
-In a pan, add butter and cooking oil. Melt the butter on medium-low flame.
-When ¼ tbs butter is left, add all-purpose flour and roast it on medium-low flame.
-On low flame, add ½ cup milk pack and mix well.
-Add black pepper powder, red chili flakes, salt, white pepper powder, and mozzarella cheese. Mix and cook it for 1 min on medium-low flame.
-Now, add ½ cup of milk pack. Mix and cook.
-If the sauce is thick, add 2 tbs milk if needed.
-Add tetra pack cream. Mix well and cook it for 2 minutes.
Step 2:
-In a wok, add water and bring it to a boil. Then add salt and cooking oil.
-Add Lasagna sheets and boil them for 7 minutes. Then strain & rinse with tap water. Add ½ tbs cooking oil & set aside.
Step 3:
-In a pan, add water and tomatoes and bring it to a boil.
-Bring out the tomatoes to a plate. Peel off the tomatoes, then fine-chop them and set aside.
-In another pan, add cooking oil and heat it. Add onions and cook it for 1 min on medium flame.
-Add garlic cloves. Mix well.
-Now, add chicken mince and cook well for 4-5 minutes until the color of the chicken mince changes.
-Add red chili powder, paprika Powder, salt (namak), red chili flakes, light soya sauce, chicken powder, and tikka masala. Mix well for 2 minutes on medium-low flame.
-Add the boiled and chopped tomatoes or tomato puree. Cook for 2 minutes until the water of the tomato is dry.
-Add tomato ketchup, capsicum, carrot, and water. Cover and cook it for 7- minutes on medium-low flame.
-Cook it for 2 minutes on high flame. Then, set aside.
Step 4:
-In a baking dish, spread white sauce, cover it with lasagna sheets, add the chicken filling, then cover it with a slice of cheese.
-Again, pour white sauce. Then, add a chicken filling layer and cover it with lasagna sheets. Cover it with a slice of cheese and pour white sauce again.
-Third time, add the chicken filling layer, cover it with lasagna sheets, and cover it with mozzarella cheese.
-Sprinkle red chili flakes. Garnish with julienne capsicum and olives.
-Preheat the baking oven for 5 minutes at 180 C.
-Bake for 20 minutes at 180 C or until cheese is golden brown.
-The lasagna is ready! Serve and enjoy.
Tips and Tricks:
-Avoid using a chopper to chop ingredients.
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Chicken Tikka Lasagna Recipe By Recipes Of the World
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Thank you for watching
Ingredients
Chicken boneless 500gm
Yogurt 1/4 Cup
Olive oil 1 tbsp
lemon juice 1 tbsp
Salt 1 tsp or to taste
Red Chilli powder 1 tsp
Dry Coriander powder 1 tsp
Cumin powder 1 tsp
Red Chilli flakes 1 tsp
Turmeric powder 1/4 tsp
Paprika powder 1 tsp
garlic powder 1 tsp
Food color 1 pinch(optional )
Olive oil 1-2 tbsp
Red Sauce :
Olive oil 1-2 tbsp
Onion Chopped 1/2 Cup
garlic Chopped 1-2 tbsp
Tomato Puree 1&1/2 Cup
Tomato paste 1/4 Cup
Tomato Ketchup 2 tbsp
Red Chilli sauce 1 tbsp
Salt 1 tsp or to taste
Red Chilli flakes 1 tsp
White pepper powder 1/2 tsp
Oregano 1 tsp
Sugar 1 tsp
Water 1/4 Cup
Capsicum Cup1/4 Cup
White Sauce :
Butter 2-3 tbsp
All-purpose flour 2 tbsp
Milk 1&1/2 Cups
Salt 1/4 tsp
White pepper powder 1/4 tsp
Black pepper powder 1/4 tsp
lasagana Sheet(Boiled )
mozzarella cheese grated
Oregano as required
Red Chilli flakes as required
Quick and Easy Creamy Chicken Lasagna Recipe by SooperChef
Get ready to dive in the creamiest Chicken Lasagna ever! Learn the secret to perfect Chicken Lasagna in this step-by-step tutorial and share your feedback with us.
#ChickenLasagna #CreamyChickenLasagna #nestlemilkpak
Chicken Lasagna
Ingredients for White Sauce:
Nestlé MilkPak Salted Dairy Butter 2 tbsp
All-purpose flour 2 tbsp
Nestlé MilkPak Full Cream Milk 2 cups
Black pepper powder 1 tsp
Oregano 1 tsp
Salt 1 tsp
Nestlé MilkPak Dairy Cream 1 cup
Ingredients for Chicken Mince:
Oil 3 tbsp
Garlic (chopped) 1 tbsp
Chicken mince 500 g
Onion (chopped) 1 cup
Tomato puree 1 cup
Tomato ketchup 1/2 cup
Red chili flakes 1 tbsp
Black pepper powder 1 tsp
Oregano 1 tsp
Salt 1 tsp
Soy sauce 1 tbsp
Chili sauce 1 tbsp
Ingredients for Assembling:
Boiled lasagna sheets 7-8
White sauce as required
Prepared chicken mince as required
Mozzarella & cheddar cheese (grated) as required
Capsicum (julienne) as required
Tomatoes (julienne) as required
Oregano as required
Red chili flakes as required
Black olives (sliced) as required
Directions for White Sauce Preparation:
1. In a pan heat Nestlé MilkPak Salted Dairy Butter, flour and cook until fragrant.
2. Add Nestlé MilkPak Full Cream Milk and bring it to a simmer.
3. Add black pepper powder, oregano, salt and mix it well.
4. Add Nestlé MilkPak Dairy Cream and cook for 1-2 mins. Your white sauce is ready. Set aside.
Directions for Chicken Mince Preparation:
5. In a pan heat oil and add garlic. Cook for a minute.
6. Add chicken mince and cook until color changes.
7. Add onion and mix it again. Add tomato puree and cook it well.
8. Add tomato ketchup, red chili flakes, black pepper powder, oregano, salt, soy sauce, chili sauce and cook until chicken mince is fully done. Set aside.
Directions for Assembling:
9. In a pot heat water and bring it to a boil. Add lasagna sheets and boil until they are 80% done.
10. In a serving dish add 2-3 layers of white sauce, boiled lasagna sheets, prepared chicken mince, mozzarella & cheddar cheese and top them with capsicum, tomatoes, black olives.
11. Lastly sprinkle red chili flakes and oregano.
12. Now bake in a preheated oven at 170°C for 7-8 minutes.
13. Your Chicken Lasagna is ready. Serve and enjoy.
Prep time: 15-20 mins
Cooking time: 35-40 mins
Servings: 5-6