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
482cal
36gprotein
10gcarbs
30g
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 refreshing and crunchy yogurt dip made with tiny fried chickpea flour balls (boondi). This classic North Indian side dish is the perfect cooling accompaniment to spicy curries and biryanis, ready in just 5 minutes.
Prep5 min
Cook0 min
Soak5 min
Servings
About Rajasthani Chicken Soola, Jeera Rice and Boondi Raita
Tangy, perfectly spiced Chicken Soola with aromatic Jeera Rice. A protein-packed meal that's pure joy!
This marwari dish is perfect for lunch. With 594.65 calories and 40.69g of protein per serving, it's a nutritious choice for your meal plan.
Other Cuisines to Explore
Discover authentic meals from cuisines around the world.
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.
4
Serving size: 1 serving
112cal
5gprotein
9gcarbs
7gfat
Ingredients
1 cup Plain Yogurt (Use full-fat and well-chilled)
0.5 cup Boondi (Plain or salted variety)
0.25 cup Water (Chilled, or as needed for consistency)
0.5 tsp Roasted Cumin Powder
0.25 tsp Kala Namak (Also known as black salt)
0.25 tsp Red Chili Powder (Optional, adjust to taste)
0.25 tsp Salt (Adjust to taste)
0.25 tsp Sugar (Optional, to balance the tang)
1 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Boondi
Place the boondi in a small bowl and cover them with warm water. Let them soak for 1-2 minutes until they are just soft.
Carefully drain the water and gently squeeze the boondi between your palms to remove excess water. Set aside.
2
Prepare the Spiced Yogurt
In a medium bowl, add the chilled plain yogurt and whisk vigorously until it is completely smooth and creamy.
Gradually whisk in the chilled water until you reach your desired consistency.
Add the roasted cumin powder, kala namak, red chili powder, salt, and optional sugar. Mix until all the spices are well incorporated.
3
Combine and Serve
Just before serving, add the soaked and squeezed boondi to the spiced yogurt.
Gently fold the boondi into the yogurt mixture.
Garnish with finely chopped coriander leaves. Serve immediately for the best texture.
