Rajasthani Chicken Soola
Tender chicken pieces marinated in a yogurt-spice blend and infused with a distinct smoky flavor from charcoal. A classic Rajasthani barbecue dish, perfect as an appetizer or a main course.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Marinade and Marinate Chicken (2 hours 10 minutes)
- b.In a large mixing bowl, combine the hung curd, ginger-garlic paste, kachri powder, Kashmiri red chili powder, turmeric powder, coriander powder, garam masala, lemon juice, salt, and 2 tablespoons of ghee.
- c.Whisk thoroughly until you have a smooth, lump-free paste.
- d.Add the chicken thigh pieces to the marinade. Use your hands to ensure each piece is evenly and generously coated.
- e.Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours. For the most tender and flavorful results, marinate overnight (8-12 hours).
- 2
Step 2
- a.Infuse with Smoke (Dhungar Method) (10 minutes)
- b.Once marination is complete, make a small well in the center of the chicken pieces and place a small, heatproof steel bowl or a piece of foil shaped into a cup.
- c.Using tongs, heat the piece of charcoal directly over a gas flame until it is red hot and glowing.
- d.Carefully place the hot charcoal into the steel bowl.
- e.Immediately pour 1 teaspoon of ghee over the hot charcoal. It will begin to smoke profusely.
- f.Quickly cover the main bowl with a tight-fitting lid to trap all the smoke. Let the chicken infuse in the smoke for 5-10 minutes. Do not smoke for longer, as it can become bitter.
- 3
Step 3
- a.Cook the Chicken Soola (15-20 minutes)
- b.Remove the lid and carefully discard the charcoal bowl.
- c.GRILLING METHOD: Thread the marinated chicken pieces onto metal or pre-soaked wooden skewers. Grill over hot coals or on a preheated grill pan over medium-high heat for 15-20 minutes. Turn the skewers every 4-5 minutes and baste with the remaining ghee until the chicken is cooked through and has a nice char. The internal temperature should reach 165°F (74°C).
- d.PAN-FRYING METHOD: Heat the remaining ghee in a heavy-bottomed skillet or pan over medium-high heat. Place the chicken pieces in a single layer, ensuring not to overcrowd the pan. Cook for 7-8 minutes per side until golden brown, charred in spots, and fully cooked.
- 4
Step 4
- a.Garnish and Serve (5 minutes)
- b.Once cooked, transfer the chicken soola to a serving platter and let it rest for 5 minutes.
- c.Sprinkle generously with chaat masala and garnish with freshly chopped coriander leaves.
- d.Serve immediately with sliced onion rings, lemon wedges, and a side of mint chutney.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Using chicken thighs will result in a juicier and more flavorful soola compared to chicken breast.
- 2Hung curd is essential. To make it, place regular curd in a muslin cloth and hang it for 1-2 hours to drain excess whey.
- 3The 'dhungar' or smoking step is what gives this dish its signature flavor. Do not skip it for an authentic taste.
- 4If you don't have kachri powder, a paste of 1 tablespoon of raw papaya is an excellent substitute for tenderizing the meat.
- 5When pan-frying, do not overcrowd the pan. Cook in batches if necessary to ensure the chicken sears well instead of steaming.
- 6Let the cooked chicken rest for a few minutes before serving. This allows the juices to redistribute, making it more tender.
Adapt it for your goals.
Vegetarian
Replace the chicken with 500g of paneer cubes or large button mushrooms. Reduce the marination time to 30-45 minutes.
Spicier VersionSpicier Version
Add 2-3 finely chopped green chilies or 1 teaspoon of black pepper powder to the marinade for an extra kick of heat.
Creamier TextureCreamier Texture
Incorporate 2 tablespoons of fresh cream (malai) or cashew paste into the marinade for a richer, creamier soola.
Mutton SoolaMutton Soola
Use boneless mutton pieces instead of chicken. Increase the amount of kachri powder or raw papaya paste and marinate for at least 6-8 hours, or overnight, to ensure tenderness. Cooking time will also be longer.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality source of lean protein, which is essential for muscle growth, repair, and overall body function.
Promotes Gut Health
The use of hung curd (yogurt) provides beneficial probiotics that support a healthy gut microbiome, aiding digestion and improving immunity.
Rich in Anti-inflammatory Spices
Spices like turmeric, ginger, and garlic are known for their powerful anti-inflammatory and antioxidant properties, which help combat oxidative stress in the body.
Boosts Metabolism
The capsaicin in red chili powder and other compounds in the spices can give a temporary boost to your metabolism, aiding in calorie burning.
Frequently asked questions
Kachri is a wild melon that grows in the desert areas of Rajasthan. It is dried and powdered to be used as a meat tenderizer and a souring agent. If you cannot find it, the best substitute is 1 tablespoon of raw papaya paste, which contains enzymes that effectively tenderize meat.