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Thursday, January 5, 2012

Chicken Lasuni (Garlic) Kebab


Since my childhood I had always been a part of a small family. So I have a hard time if I have to cook for many people. Especially if that cooking needs sautéing as I don’t have the strength to toss around a lot of stuff.

When I have a bunch of people coming over or when joining a pot-luck, I tend to pick recipes which are easier on my wrist. If you have some time to plan ahead, lasuni kebab makes an excellent choice. It goes great as a starter or as an accompaniment with white wine. It just needs marination overnight and some baking/grilling before your party.


  1. 1 lb. (500gm) chicken legs and thigh pieces on bone
  2. 2 tbsp. hung curd / plain thick yogurt
  3. 2 tbsp. heavy cream
  4. 1 tbsp. black pepper powder
  5. 2 tbsp. garlic paste
  6. 1 tbsp. green chili paste
  7. 1 tbsp. butter
  8. Salt to taste
  9. Sugar


Preheat oven at 450F.

In a mixing bowl stir together yogurt, cream, chili, garlic paste and season with salt, a pinch of sugar and pepper powder. Taste and adjust the seasoning according to your liking.

Marinate chicken pieces in the mixture you made above and let it rest overnight in the refrigerator.

Remove the chicken from the marinade and brush with butter. Place the chicken on a rack in a roasting pan and bake it for about 30 minutes turning once in between or until the juices run clear when the chicken piece is pierced by a knife near the bone.

Serve with slices of onions and cucumber.

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