1-First, preheat the oven to 365°F and chop the cilantro and garlic to get everything ready. Heat the butter or oil in a large skillet on high heat, then add the chicken pieces along with all the spices and 3 tablespoons of the cilantro-garlic mixture. Cook until no liquid remains, which helps lock in those flavors.

2-Next, add the marinara sauce, cover, and cook on low-medium heat for about 5 minutes until the chicken is fully cooked. Stir in the heavy cream and fenugreek leaves, then turn off the heat to let the sauce thicken. In a 9×13-inch baking dish, spread ½ cup of the butter chicken sauce without chicken pieces on the bottom, then arrange 5 uncooked lasagna noodles over it.

3-Spread half the butter chicken mixture over the noodles, sprinkle half the mozzarella cheese and some cilantro-garlic mix, then repeat the layering. Add ¼ cup warm water to the remaining sauce and spread it evenly on top, finishing with the rest of the mozzarella cheese. Cover with aluminum foil and bake for 40-45 minutes at 365°F, then serve right away for the best taste.