Smoky Chicken Lasagna Without Oven Recipe By Food Fusion (Ramzan Special)

Food Fusion presents a delightful recipe for Smoky Chicken Lasagna that doesn't require an oven, making it perfect for those without baking facilities. Here's a concise version of the recipe:

**Ingredients:**

*For the Chicken Marinade:*

- 3 tablespoons chicken tikka masala
- ½ tablespoon ginger garlic paste
- 3½ tablespoons lemon juice
- 350 grams chicken fillet
- 2-3 tablespoons cooking oil
- Coal for smoke

*For the Red Sauce:*

- 2-3 tablespoons cooking oil
- 2 medium onions, chopped
- 1½ tablespoons garlic, chopped
- 1½ cups tomato puree
- ½ teaspoon salt (or to taste)
- 1 teaspoon cumin powder
- ½ teaspoon black pepper powder
- 1 teaspoon crushed red chili
- 1 teaspoon chicken powder (optional)
- 1½ teaspoons dried oregano
- ½ cup water (or as required)

*For the White Sauce:*

- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1½ cups milk
- ½ teaspoon black pepper powder
- 1½ teaspoons chicken powder (or 1 chicken cube)
- 1 teaspoon dried oregano
- ¼ teaspoon salt (or to taste)

*For Assembly:*

- Lasagna sheets (boiled until ¾ done)
- Grated cheddar cheese
- Grated mozzarella cheese
- Julienned capsicum
- Sliced onion
- Dried oregano
- Crushed red chili
- Salt (for layering)

**Instructions:**

1. **Marinate the Chicken:**
- In a bowl, combine chicken tikka masala, ginger garlic paste, and lemon juice. Mix well.
- Add chicken fillets to the mixture, ensuring they are well-coated. Cover and marinate for 15 minutes.

2. **Grill the Chicken:**
- Heat cooking oil in a grill pan over medium heat.
- Place the marinated chicken fillets in the pan and grill for 6-8 minutes on each side, turning occasionally until fully cooked.
- Once cooked, place a piece of coal on foil in the pan, drizzle with a bit of oil, and cover to infuse a smoky flavor for 2 minutes.
- Remove the chicken from the pan, let it cool slightly, and then coarsely chop. Set aside.

3. **Prepare the Red Sauce:**
- In a saucepan, heat cooking oil over medium heat. Add chopped onions and sauté until translucent.
- Add chopped garlic and continue to sauté for another minute.
- Pour in the tomato puree and mix well.
- Add salt, cumin powder, black pepper powder, crushed red chili, chicken powder (if using), and dried oregano. Stir to combine.
- Add water, mix well, cover, and let it cook on low flame for 5-6 minutes. Set aside once done.

4. **Prepare the White Sauce:**
- In a separate saucepan, melt butter over medium heat.
- Add all-purpose flour and whisk continuously for about a minute to avoid lumps.
- Gradually pour in milk while whisking to ensure a smooth mixture.
- Add black pepper powder, chicken powder (or crushed chicken cube), dried oregano, and salt. Mix well.
- Continue to cook until the sauce thickens, approximately 2-3 minutes. Remove from heat and set aside.

5. **Assemble the Lasagna:**
- In a deep, heavy-bottomed pan or pot suitable for stovetop cooking, start by spreading a layer of the prepared red sauce.
- Place a layer of boiled lasagna sheets over the sauce.
- Spread another layer of red sauce over the sheets, followed by a portion of the chopped smoky chicken.
- Drizzle some white sauce over the chicken, then sprinkle with grated cheddar and mozzarella cheeses.
- Add some julienned capsicum and sliced onions, and sprinkle a pinch of dried oregano.
- Repeat the layering process until all components are used, finishing with a top layer of cheeses and a sprinkle of crushed red chili and dried oregano.

6. **Cook the Lasagna:**
- Place a heat diffuser or tawa (flat griddle) on the stove over low heat.
- Cover the assembled lasagna pot with a tight-fitting lid to trap steam.
- Place the pot on the tawa and let it cook on low heat for about 30-35 minutes, allowing the flavors to meld and the cheese to melt thoroughly.
- Once done, remove from heat and let it sit for a few minutes before serving.