Murg Soola Kebab

Name: Murg Soola Kebab
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 500 g chicken breast (boneless, cut into large chunks); 0.5 cup yogurt (thick, hung for 15 minutes); 2 tbsp mustard oil; 2 tbsp besan (roasted until fragrant); 1 tsp ginger paste; 1 tsp garlic paste; 1 tsp red chili powder (Kashmiri, for color and mild heat); 1 pinch turmeric powder; 1 pinch cumin powder; 1 pinch garam masala; 1 pinch black pepper; 2 pcs green chili (slit lengthwise); 1 tbsp lemon juice; 0.5 tsp salt; 1 tbsp oil (for basting)

RATING

4.3/5(38)

TASTE SCORE

8/10

Smoky, spice-crusted chicken skewers straight from the royal kitchens of Rajasthan. Boneless chicken pieces are marinated in a bold mixture of yogurt, roasted gram flour, mustard oil, and fragrant Rajasthani spices, then grilled over high heat until charred at the edges and incredibly juicy inside. Pairs perfectly with a squeeze of lemon and tangy mint chutney.

PREP

30m

COOK

20m

SERVES

100 G

342 cal

SERVINGS

METHOD · 7 STEPS

prep · ~30 min
Soak the skewers and prepare hung yogurt.
1.Place bamboo skewers in a shallow tray filled with water. Soak for 30 minutes so they don't burn on the grill.
2.Line a sieve with muslin cloth, add the yogurt, and let it hang over a bowl for 15 minutes to drain excess whey.
roast · ~3 min
Roast the besan until fragrant.
Heat a small pan over low flame and dry roast the besan for 2-3 minutes, stirring continuously, until it turns a shade darker and smells nutty. Take care not to burn it.
TIPRoasting besan removes the raw taste and is the secret to that authentic Rajasthani soola flavor.
mix · ~5 min
Prepare the Rajasthani marinade.
1.In a large mixing bowl, combine the thick hung yogurt, roasted besan, mustard oil, ginger paste, and garlic paste.
2.Add the red chili powder, turmeric, cumin powder, garam masala, black pepper, lemon juice, and salt.
3.Whisk everything together until you get a smooth, thick, paste-like marinade.
TIPMustard oil is key here — it gives the kebabs their signature pungent, earthy kick.
mix · ~4 min
Marinate the chicken.
1.Add the chicken chunks and slit green chilies to the marinade.
2.Use your hands to massage the marinade into every piece, ensuring each chunk is well coated.
3.Cover the bowl with cling wrap and refrigerate for at least 4 hours, or ideally overnight for the deepest flavor.
TIPLonger marination means juicier kebabs. The yogurt and spices work as a tenderizer.
prep · ~5 min
Thread the chicken onto skewers.
1.Preheat a grill, tandoor, or oven broiler to high heat (220°C / 430°F).
2.Thread 4-5 marinated chicken chunks onto each soaked skewer, leaving a small gap between them for even cooking.
grill · ~10 min
Grill the kebabs until charred and juicy.
1.Place the skewers on the hot grill and cook for 8-10 minutes, turning them every 2 minutes.
2.Baste generously with oil during the last few minutes to get a nice char.
3.Cook until the chicken is perfectly charred at the edges and cooked through.
TIPIf using an oven, place the skewers on a wire rack over a baking tray and use the broil setting for a similar smoky effect.
garnish · ~2 min
Rest, garnish, and serve immediately.
Remove the skewers from the grill and let them rest for 2 minutes. Slide the chicken off the skewers onto a serving plate. Garnish with a sprinkle of chaat masala and serve with lemon wedges, sliced onions, and fresh mint chutney.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak bamboo skewers for at least 30 minutes to prevent them from catching fire on the grill.
2
Roast the besan (chickpea flour) until it turns a shade darker and smells nutty — raw besan ruins the marinade.
3
Use thick, hung yogurt; excess whey will make the marinade runny and prevent proper coating.
4
Marinate the chicken overnight for the juiciest, most flavorful results — the yogurt and spices work as a tenderizer.
5
Leave small gaps between chicken chunks on the skewer so heat circulates evenly and each piece chars properly.
6
Baste with oil during the last 2–3 minutes of grilling to achieve that signature smoky, charred edge.
7
Let the cooked kebabs rest for 2 minutes before sliding off the skewers to retain juices.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Replace mustard oil with a spritz of cooking spray for basting, and use low-fat yogurt. This cuts down on fat while retaining the spice crust.

high protein

High-protein

Swap chicken breast for boneless chicken thigh for even higher protein content (and more juiciness).

jain

Jain

Omit garlic and onion; replace garlic paste with asafoetida (hing) and use a pinch of black salt. This keeps the dish Jain-friendly while preserving the earthy spice profile.

vegan

Vegan

Substitute chicken with extra-firm tofu or seitan, replace yogurt with thick coconut yogurt, and use a neutral oil instead of mustard oil (optional). The besan and spice mix still create a beautiful crust.

HEALTH BENEFITS

Why this is on our healthy list.

✓

High in Lean Protein

Chicken breast is an excellent source of lean protein, supporting muscle repair and satiety.

✓

Rich in Iron from Besan

Chickpea flour (besan) contributes iron and plant-based protein, helping with energy levels and blood health.

✓

Anti-inflammatory Spices

Turmeric, ginger, and garlic in the marinade contain natural anti-inflammatory compounds that support immunity.

✓

Probiotics from Yogurt

The hung yogurt provides beneficial live cultures that aid digestion and gut health.

QUESTIONS?

Frequently asked questions

Yes, chicken thighs work beautifully — they are juicier and more forgiving on the grill. Adjust cooking time slightly as thighs may need an extra minute or two.