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.
Prep140 min
Cook20 min
Servings4
Serving size: 1 serving
524cal
46gprotein
11gcarbs
33g
Ingredients
600 g Chicken Thigh (Boneless, skinless, cut into 2-inch pieces)
250 g Hung Curd (Must be thick to coat the chicken well)
2 tbsp Ginger Garlic Paste
1 tbsp Kachri Powder (A traditional Rajasthani meat tenderizer. Use raw papaya paste as a substitute.)
1.5 tsp Kashmiri Red Chili Powder (Provides color without excessive heat)
A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
A vibrant and refreshing Indian condiment made with fresh mint, cilantro, and a hint of spice. This classic green chutney, also known as Pudina Chutney, is the perfect zesty accompaniment for samosas, chaat, kebabs, and sandwiches.
About Rajasthani Chicken Soola, Chapati and Mint Chutney
Aromatic Chicken Soola with warm Gehu ki Roti and tangy mint chutney – a protein-packed, energy-giving meal!
This marwari dish is perfect for dinner. With 756.0500000000001 calories and 54.89000000000001g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 tsp Salt (Adjust to taste)
4 tbsp Ghee (Divided for marinade, smoking, and cooking)
1 piece Charcoal (Small piece for the dhungar (smoking) method)
0.5 tsp Chaat Masala (For garnish)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 medium Onion (Sliced into rings for serving)
1 Lemon (Cut into wedges for serving)
Instructions
1
Prepare the Marinade and Marinate Chicken (2 hours 10 minutes)
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.
Whisk thoroughly until you have a smooth, lump-free paste.
Add the chicken thigh pieces to the marinade. Use your hands to ensure each piece is evenly and generously coated.
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
Infuse with Smoke (Dhungar Method) (10 minutes)
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.
Using tongs, heat the piece of charcoal directly over a gas flame until it is red hot and glowing.
Carefully place the hot charcoal into the steel bowl.
Immediately pour 1 teaspoon of ghee over the hot charcoal. It will begin to smoke profusely.
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
Cook the Chicken Soola (15-20 minutes)
Remove the lid and carefully discard the charcoal bowl.
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).
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
Garnish and Serve (5 minutes)
Once cooked, transfer the chicken soola to a serving platter and let it rest for 5 minutes.
Sprinkle generously with chaat masala and garnish with freshly chopped coriander leaves.
Serve immediately with sliced onion rings, lemon wedges, and a side of mint chutney.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
0.5 tsp Salt
1 tsp Ghee (For adding to the dough (optional))
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft chapatis.
2
Divide and Roll the Chapatis
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3
Cook the Chapatis
Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4
Finish and Serve
Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
Brush the top with a little ghee. This adds flavor and helps keep it soft.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
2 tablespoon Roasted Chana Dal (Acts as a thickener)
2 tablespoon Lemon Juice (Freshly squeezed)
0.75 teaspoon Salt (Adjust to taste)
0.5 teaspoon Black Salt (Also known as Kala Namak)
0.5 teaspoon Sugar (Optional, to balance flavors)
3 tablespoon Ice Cold Water (Or use ice cubes, add as needed for consistency)
Instructions
1
Prepare the Herbs (4 minutes)
Thoroughly rinse the mint and cilantro leaves under cold running water to remove any dirt or grit.
Pluck the mint leaves from their tough stems; discard the stems as they can be bitter.
For the cilantro, you can use the tender stems along with the leaves as they are full of flavor. Roughly chop the bunch.
Gently pat the herbs dry with a clean kitchen towel or paper towels to remove excess water.
2
Combine Ingredients in Blender (1 minute)
Place the prepared mint leaves, cilantro, green chilies (start with one for less heat), chopped ginger, roasted chana dal, lemon juice, salt, black salt, and sugar into a small, high-speed blender jar.
3
Blend to a Smooth Paste (3 minutes)
Add 2-3 tablespoons of ice-cold water or a couple of ice cubes. Using cold water is crucial to prevent the herbs from oxidizing and helps retain their vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar with a spatula as needed, until you achieve a smooth, uniform paste.
If the chutney is too thick, add more cold water, 1 teaspoon at a time, and blend again until you reach your desired consistency. Be careful not to make it too watery.
