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 simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
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.
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 957.33 calories and 55.78g 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.
4
Serving size: 1 cup
321cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
