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 rustic, gluten-free flatbread from Punjab made with maize flour. Its slightly sweet, earthy flavor and crumbly texture pair perfectly with Sarson ka Saag and a dollop of white butter.
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, Makki ki Roti and Mint Chutney
Perfectly spiced Chicken Soola with fiber-rich Makki ki Roti & tangy mint chutney. Energy-giving!
This marwari dish is perfect for lunch. With 990.44 calories and 56.38g 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.
447cal
9gprotein
69gcarbs
15gfat
Ingredients
2 cup Maize Flour (Also known as Makki ka Atta)
1 tsp Carom Seeds (Also known as Ajwain)
0.5 tsp Salt (Adjust to taste)
1 cup Warm Water (Use as needed for kneading)
3 tbsp Ghee (1 tbsp for the dough and 2 tbsp for cooking)
Instructions
1
Prepare the Dough
In a large mixing bowl (parat), combine the maize flour, carom seeds, and salt. Mix well.
Add 1 tablespoon of ghee to the flour and rub it in with your fingertips until it resembles coarse breadcrumbs.
Gradually add warm water, a little at a time, and start gathering the flour to form a dough.
Knead the dough for 5-7 minutes using the heel of your palm, pushing and folding. The dough should be smooth, soft, and pliable with no cracks. Do not make the dough too soft or too stiff.
2
Divide and Shape
Divide the dough into 8 equal-sized portions.
Roll each portion between your palms to form a smooth, crack-free ball. Keep the dough balls covered with a damp cloth to prevent them from drying out.
3
Roll the Roti
Take one dough ball. If the dough feels dry, knead it again for 30 seconds with a few drops of water.
Place the ball on a rolling board or between two sheets of parchment paper/plastic.
Gently flatten it with your fingers and then use a rolling pin to roll it into a 5-6 inch circle, about 1/4 inch thick. Alternatively, use the traditional method of patting the dough between your moist palms to flatten it into a circle.
Don't worry about perfect edges; the rustic, slightly cracked edges are characteristic of this roti.
4
Cook the Roti
Heat a tawa (griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
Carefully lift the rolled roti and place it on the hot tawa.
Cook for about 1-1.5 minutes, or until the top surface changes color slightly and small bubbles appear.
Flip the roti using a spatula. Apply about 1/4 teaspoon of ghee on the semi-cooked side.
Cook the second side for another 1-1.5 minutes until golden-brown spots appear.
Flip again and apply ghee to the other side. Gently press the roti with the spatula to ensure it cooks evenly from the inside.
For a puffed roti, you can carefully place it on a wire rack over a direct flame for a few seconds until it puffs up. This is optional.
5
Serve
Remove the roti from the tawa and place it in a casserole or on a plate.
Repeat the rolling and cooking process for the remaining dough balls.
Serve the Makki ki Roti immediately, topped with a generous dollop of white butter (makhan) or more ghee, alongside Sarson ka Saag and jaggery.
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.
