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)
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
A vibrant and refreshing green chutney made with fresh coriander and mint leaves. This versatile Indian condiment is the perfect zesty accompaniment to snacks like samosas, pakoras, and sandwiches.
About Rajasthani Chicken Soola, Phulka and Coriander Mint Chutney
Aromatic, protein-packed Chicken Soola with homestyle Phulka and tangy chutney. Perfectly spiced and delightful!
This rajasthani dish is perfect for lunch. With 813.09 calories and 55.31g 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.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
2 cup Coriander Leaves (Packed, with tender stems)
1 cup Mint Leaves (Packed, stems discarded)
3 whole Green Chilies (Adjust to your spice preference)
1 inch Ginger (Peeled and roughly chopped)
3 clove Garlic (Peeled)
2 tbsp Roasted Chana Dal (Also known as Dalia or Bhuna Chana)
2 tbsp Lemon Juice (Freshly squeezed for best flavor)
0.5 tsp Chaat Masala
0.5 tsp Black Salt (Also known as Kala Namak)
0.5 tsp Sugar (Optional, helps balance the tanginess)
0.25 tsp Salt (Adjust to taste)
3 whole Ice Cubes (Or use 3-4 tbsp of ice-cold water)
Instructions
1
Prepare the Herbs (3 minutes)
Thoroughly wash the coriander and mint leaves under cold running water to remove any grit or dirt.
Pluck the mint leaves from their stems; discard the thicker stems as they can be bitter.
For the coriander, use both the leaves and the tender upper stems, which are packed with flavor. Roughly chop the bunch.
2
Combine Ingredients in Blender (2 minutes)
Place the washed coriander and mint leaves into a high-speed blender jar.
Add the green chilies (broken in half), chopped ginger, garlic cloves, roasted chana dal, lemon juice, chaat masala, black salt, sugar (if using), and salt.
3
Blend to a Smooth Paste (2 minutes)
Add the ice cubes or 3 tablespoons of ice-cold water. Using ice is highly recommended as it prevents the herbs from oxidizing and helps maintain a vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar as needed, until you achieve a completely smooth, uniform paste.
Avoid over-blending, as the heat from the motor can darken the chutney. If the mixture is too thick, add one more tablespoon of cold water and pulse briefly to combine.
Taste and adjust the seasoning. You may want to add more salt for savoriness, lemon juice for tanginess, or a pinch of sugar to balance the flavors.
For best results, let the chutney rest for 10-15 minutes to allow the flavors to meld. Serve fresh with snacks like samosas, dhokla, or use as a spread in sandwiches.