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A quintessential Rajasthani delicacy, Murg Soola Kebab features succulent chicken pieces marinated in a robust, smoky yogurt and spice blend. Traditionally grilled over charcoal, this appetizer captures the earthy, fiery flavors of the royal kitchens of Rajasthan.
For 4 servings
Prepare the Marinade
Marinate the Chicken
Infuse with Smoke (Dhungar Method)
A quintessential Rajasthani delicacy, Murg Soola Kebab features succulent chicken pieces marinated in a robust, smoky yogurt and spice blend. Traditionally grilled over charcoal, this appetizer captures the earthy, fiery flavors of the royal kitchens of Rajasthan.
This rajasthani recipe takes 45 minutes to prepare and yields 4 servings. At 492.51 calories per serving with 36.59g of protein, it's a moderately challenging recipe perfect for appetizer or dinner.
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Refrigerate and Rest
Skewer and Grill
Rest and Serve
Replace chicken with 500g of paneer cubes or large mushroom caps. Reduce marination time to 1-2 hours for paneer to prevent it from becoming too soft.
Use 500g of boneless mutton pieces. Increase the amount of raw papaya paste to 2 tbsp and marinate for at least 8 hours or overnight to ensure the meat is tender.
If you don't have a grill, preheat your oven to 425°F (220°C). Place skewers on a wire rack over a baking sheet and bake for 15-20 minutes, turning halfway through. Broil for the last 2 minutes to get some char marks.
For extra heat, add 1-2 finely chopped green chillies or increase the amount of red chilli powder in the marinade.
Chicken is a high-quality protein source, crucial for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The spices in the marinade, particularly chilli powder and mustard oil, can provide a temporary boost to your metabolism, aiding in calorie burning.
The use of hung curd (yogurt) provides beneficial probiotics that support gut health, improve digestion, and enhance the immune system.
Spices like turmeric (containing curcumin), ginger, and garlic are well-known for their powerful anti-inflammatory and antioxidant properties, which can help combat oxidative stress.
Kachri is a wild melon that grows in the desert regions of Rajasthan. It is dried and powdered to be used as a souring agent and a natural meat tenderizer. If you cannot find it, the best substitute is amchur (dry mango powder), though the flavor profile will be slightly different. Use about 1.5 teaspoons of amchur for every 1 tablespoon of kachri powder.
Murg Soola Kebab is a relatively healthy option. It's high in protein from the chicken and yogurt. Since it's grilled rather than fried, it uses less oil. The spices used also offer various health benefits. To make it even healthier, use low-fat yogurt and serve with a large salad.
A typical serving of Murg Soola Kebab (around 180g) contains approximately 450-520 calories. The exact number can vary based on the cut of chicken used (thighs vs. breast) and the amount of oil and ghee.
Yes, absolutely. You can cook the kebabs in a preheated oven at 425°F (220°C) on a wire rack for 15-20 minutes, or pan-sear them on a cast-iron skillet or grill pan over medium-high heat until cooked through.
Dry kebabs are usually a result of overcooking or using a very lean cut of meat like chicken breast. Using chicken thighs, which have a higher fat content, helps keep them moist. Also, ensure you don't skip the yogurt and oil in the marinade, and let the kebabs rest for 5 minutes after cooking.
Dhungar is a traditional Indian technique of infusing food with a smoky flavor using hot charcoal and ghee. While it's not strictly necessary for cooking the chicken, it is essential for achieving the authentic, smoky taste that Soola Kebabs are famous for. We highly recommend it.
This recipe goes great with these complete meals
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