How to make
Prepare the marinade from 3 crushed cloves of garlic, olive oil, yogurt, the juice of one lemon, a little turmeric, cayenne pepper for spiciness, black pepper, cumin and coriander.
Put all of the ingredients in a bowl and mix. The chicken steaks are sprinkled with as much salt as you like and each one is spread with the marinade.
Put them in a bowl with a lid, if there is any left over from the marinade, pour it over and leave them to flavor in a cool place (in the fridge) for about 2-3 hours.
Grease the bottom of the clay pot with oil, put one row of the steaks on top, a row of mushrooms (cleaned beforehand and cut into slices) and a row of processed cheese.
Then arrange more steaks, mushrooms and processed cheese again. Whole cherry tomatoes can be added for color and richness, but this is optional.
The chicken casserole is placed in the oven and the steaks are baked initially at 430°F (220°C), then the temperature is reduced to 370°F (190°C) for about 75 minutes.
