1-Getting started with this butter chicken lasagne is as simple as preheating your oven and chopping a few fresh items. Begin by setting your oven to 365°F and preparing your cilantro and garlic that’s the secret to that garlic naan-inspired touch.

2-In a skillet, cook the chicken pieces with butter or oil, along with the spices and part of the cilantro-garlic mixture, on high heat until the juices evaporate. Then, add the marinara sauce, cover it, and let it simmer on medium-low for about 5 minutes until the chicken is fully cooked.

3-Stir in the heavy cream and fenugreek leaves, then take it off the heat. For assembly, spread ½ cup of the sauce in a 9″ x 13″ baking dish, layer on 5 uncooked noodles, half the chicken mixture, ½ cup mozzarella, and some cilantro-garlic. Repeat the layers, add ¼ cup warm water on top to loosen the sauce, and finish with mozzarella. Cover with foil and bake for 40-45 minutes. The total time is about 1 hour and 10 minutes, with 30 minutes for prep.