Tender chicken pieces marinated in a spiced yogurt blend and infused with a unique smoky flavor from charcoal. This classic Rajasthani appetizer is grilled to perfection, delivering a taste of the desert state's royal cuisine.
Prep25 min
Cook20 min
Servings4
Serving size: 1 serving
467cal
38gprotein
20gcarbs
28g
Ingredients
600 g Boneless Skinless Chicken Thighs (Cut into 1.5-inch cubes)
240 g Hung Curd (Approximately 1 cup)
30 g Ginger Garlic Paste (Approximately 2 tbsp)
30 ml Lemon Juice (Approximately 2 tbsp)
30 ml Mustard Oil (Approximately 2 tbsp)
7.5 g Kashmiri Red Chili Powder (Approximately 1.5 tsp)
Experience the magic of ultra-thin, soft, and foldable flatbreads, reminiscent of a handkerchief. This Mughlai specialty is perfect for scooping up rich curries and kebabs, and surprisingly fun to make at home.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Rajasthani Chicken Sula, Roomali Roti and Kachumber Salad
Aromatic Chicken Sula with delicate Rumali Roti. A protein-packed, soul-satisfying dinner!
This marwari dish is perfect for dinner. With 844.17 calories and 47.230000000000004g of protein per serving, it's a nutritious choice for your meal plan.
fat
Cumin Powder
(Approximately 1 tsp)
5 g Garam Masala (Approximately 1 tsp)
5 g Kasuri Methi (Crushed, approximately 1 tbsp)
9 g Salt (Approximately 1.5 tsp)
15 g Ghee (For smoking, approximately 1 tbsp)
2 pcs Cloves (For smoking)
1 pcs Charcoal (Small piece for smoking)
30 ml Vegetable Oil (For grilling or pan-frying, approx 2 tbsp)
2.5 g Chaat Masala (For garnish, approximately 0.5 tsp)
10 g Coriander Leaves (Chopped, for garnish)
4 pcs Lemon Wedges (For serving)
100 g Onion Rings (For serving)
Instructions
1
Prepare the Marinade (5 minutes)
In a large mixing bowl, combine the hung curd, ginger-garlic paste, lemon juice, mustard oil, Kashmiri red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, crushed kasuri methi, and salt.
Whisk everything together until you have a smooth, thick, and uniform marinade paste.
2
Marinate the Chicken (5 minutes + 4 hours marination)
Add the chicken cubes to the marinade.
Use your hands to thoroughly coat each piece of chicken with the mixture.
Cover the bowl with a lid or plastic wrap and place it in the refrigerator to marinate for at least 4 hours, or preferably overnight for the best flavor penetration.
3
Infuse Smoky Flavor - Dhungar Method (15 minutes)
After marination, make a small well in the center of the chicken mixture and place a small, heatproof steel bowl inside it.
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 small bowl. Add the 2 cloves on top of the charcoal.
Pour the ghee over the hot charcoal. It will immediately start to produce a lot of aromatic smoke.
Quickly cover the main bowl with a tight-fitting lid to trap all the smoke inside. Let it sit undisturbed for 10-15 minutes to allow the chicken to absorb the smoky flavor.
4
Cook the Chicken (15-20 minutes)
Carefully remove and discard the small bowl with the charcoal.
Thread the marinated chicken pieces onto skewers. If using wooden skewers, ensure they have been soaked in water for 30 minutes to prevent burning.
To Grill: Preheat your grill to medium-high heat. Lightly oil the grates. Place the skewers on the grill and cook for 15-20 minutes, turning every 4-5 minutes, until the chicken is cooked through and has visible char marks.
To Pan-Fry: Heat vegetable oil in a non-stick skillet over medium-high heat. Place the chicken pieces in a single layer (do not overcrowd) and cook for 12-15 minutes, turning occasionally, until golden brown and fully cooked.
5
Garnish and Serve (2 minutes)
Once cooked, transfer the Chicken Sula to a serving platter.
Sprinkle generously with chaat masala and garnish with freshly chopped coriander leaves.
Serve immediately with lemon wedges, onion rings, and mint chutney.
330cal
8gprotein
48gcarbs
12gfat
Ingredients
1.5 cup All-Purpose Flour
0.5 cup Atta
0.75 tsp Salt
1 tbsp Vegetable Oil (for the dough)
0.5 cup Warm Milk
0.25 cup Warm Water (adjust as needed)
2 tbsp Ghee (for brushing, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
After resting, gently knead the dough for another minute.
Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
Quickly and carefully, drape the stretched roti over the hot inverted kadai.
Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
Remove the roti from the kadai and place it on a clean cloth or plate.
Immediately fold it in half, and then in half again to resemble a handkerchief.
Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
