1-First, prepare all ingredients: Chop 600 grams of chicken breast into bite-size pieces, mince 3 cloves of garlic, and measure out your spices and sauces to streamline the process.

2-Second, heat 3 tablespoons of butter or oil in a skillet over medium heat. Cook the chicken with the spice mix including 1 teaspoon red pepper flakes, 1 teaspoon black pepper, 1 teaspoon turmeric, 1 tablespoon cumin-coriander powder, and salt to taste along with the minced garlic and fresh cilantro.

3-Third, add 2 cups of marinara or arrabbiata sauce, cover, and cook until the chicken is done, which usually takes about 10-15 minutes.

4-Fourth, stir in 1 cup of heavy cream and 1 teaspoon dried fenugreek leaves to finish the butter chicken sauce, letting it thicken for extra richness.

5-Fifth, preheat your oven to 365°F (185°C). For assembling, spread a layer of the butter chicken sauce in a 9×13 inch baking dish, add uncooked lasagna noodles, then layer with butter chicken, shredded mozzarella, and more cilantro-garlic mixture.

6-Sixth, repeat the layering process, top with warm water to loosen the sauce, and add extra cheese on top. Cover with foil and bake for 40-45 minutes until bubbly and golden.

7-Final step, let it rest for 10 minutes before serving to let the flavors meld perfectly. Adjust for dietary versions by checking doneness carefully.