(Image source from: Add some sizzle with Lasooni Murgh Tikka)

New Year inevitably brings two things into our mind - New Year Eve Party and New Year resolutions. While the resolutions are for you to make, we can certainly help you put forth a lavish New Year Eve party spread. And what better way than to begin the food fare with a lipsmacking 'lasooni murgh tikka' (garlic chicken kebabs). Read on for the recipe.

Ingredients:

500gms boneless chicken (cubed)

3 tbsp yogurt

2 tbsp fresh cream

11/2 tbsp garam masala

8 chillies

15 pods garlic

1 inch ginger

½ lime

1 tbsp Fresh or dried basil

Salt to taste

Oil for frying

1 tomato (deseeded and cubed)

1 bell pepper (deseeded and cubed)

1 large onion (cubed)

Marination Paste:

In a  pan, heat 1 tsp oil and stir fry the garlic  until light brown. Add ginger, chillies and basil  and saute for a while. Remove from heat and keep aside. (Take care not to burn the ingredients)

Grind the fried ingredients  in a grinder to make a coarse powder.

Add yogurt, garam masala, cream, salt and turmeric and grind into a smooth paste.

Method:

In a mixing bowl, take the chicken, cubed veggies and masala paste  and mix well. Cover and allow it to marinate over night.

In a large pot of water, soak the bamboo skewer one hour before preparing kabab.

Take a skewer, shake of excess moisture start to skew the veg and chicken and stack them tight.

Heat a iron tava or use a oven at 200 degree for 15 to 20 minutes to cook the chicken until cooked. Ensure all sides of chicken are well roasted. Butter the chicken time to time and keep the kababs turning till well roasted serve hot with chutney of yo choice.

AW: Suchorita Dutta Choudhury