Murgh ke Sooley
Smoky, spicy chicken morsels straight from the royal kitchens of Rajasthan. Whole spices are dry roasted and ground fresh, then massaged into chicken thighs with garlic, ginger, and mustard oil, before being threaded onto skewers and grilled over an open flame. The aroma of charred meat mingled with toasted coriander and dried red chilies makes these sooley impossible to resist.
For 4 servings
- prep
Prepare the hung yogurt.
Place yogurt in a muslin cloth and hang over a bowl for at least 20 minutes until the whey drains out and you have a thick, creamy consistency.
- roast · ~3 min
Dry roast the whole spices.
1.Heat a small pan over low flame.2.Add coriander seeds, cumin seeds, peppercorns, dried red chilies, cloves, cardamom, cinnamon, and mace.3.Dry roast for 2-3 minutes, stirring constantly, until fragrant and slightly darker.4.Remove from heat and let cool completely.TIPKeep the heat low. Any burning will make the spice blend taste bitter. - mix
Grind the spice mix into a coarse powder.
Transfer the cooled roasted spices to a spice grinder. Pulse to a coarse, textured powder. Do not grind too fine — the signature crunch of Sooley comes from the coarse grind.
- mix · ~20 min
Marinate the chicken.
1.In a large mixing bowl, combine chicken cubes, hung yogurt, ginger-garlic paste, mustard oil, lemon juice, salt, and the coarse spice powder.2.Massage the marinade well into the meat, ensuring every piece is completely coated.3.Cover and rest at room temperature for 20 minutes. Alternatively, refrigerate for up to 4 hours for deeper flavor.TIPMassaging the marinade into the meat helps the fibers break down, making it more tender. - prep
Thread the chicken onto skewers.
1.Divide the marinated chicken evenly among 6 skewers.2.Leave a small gap between each piece so heat circulates and the edges char well.TIPIf using wooden skewers, make sure they have soaked in water for at least 30 minutes to prevent burning. - grill · ~8 min
Grill the Sooley over high heat.
1.Heat a grill pan or outdoor grill until very hot.2.Place skewers on the grill and cook for 3-4 minutes on the first side.3.Baste lightly with oil, then turn and grill the other side for another 3-4 minutes.4.Chicken should be charred at the edges and cooked through, with an internal temperature of 165°F (74°C).TIPResist the urge to move the skewers too soon. A dark, smoky char is the signature of Rajputana-style Sooley. - garnish
Serve immediately with onion rings, lemon wedges, and julienned ginger.
Slide the grilled chicken off the skewers onto a platter. Garnish with fresh onion rings, julienned ginger, and lemon wedges to squeeze on top.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry-roast spices on low heat until fragrant but not burnt to avoid bitter flavors.
- 2Use hung yogurt for a thick marinade that clings to the chicken and prevents sogginess.
- 3Thread chicken pieces with a small gap on skewers so heat circulates and edges char evenly.
- 4Let the chicken marinate at room temp at least 20 minutes — or refrigerate up to 4 hours for deeper flavor.
- 5Grill over very high heat without moving the skewers too soon to develop the signature smoky char.
- 6If using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill.
Adapt it for your goals.
Tandoori-style
Swap the coarse spice grind for a classic tandoori paste (add red food color, more yogurt, and a pinch of chaat masala) — yields a creamier, tangier exterior while keeping the smoky grill flavor.
air fryer versionAir-fryer version
Arrange marinated chicken pieces in a single layer in an air-fryer basket and cook at 200°C (400°F) for 12-15 minutes, flipping halfway — perfect for apartment dwellers who still want char without an outdoor grill.
plant basedPlant-based
Replace chicken with pressed, extra-firm tofu or seitan cubes — marinate the same way and grill just until charred; ideal for vegetarians who crave the same spicy, smoky Rajasthani flavors.
Why this is on our healthy list.
High-Quality Lean Protein
Chicken thighs provide a rich source of complete protein, supporting muscle repair and satiety without excessive fat when skin is removed.
Digestive-Friendly Spices
Coriander, cumin, and cardamom are traditionally used in Indian cooking to aid digestion and reduce bloating after a heavy meal.
Anti-Inflammatory Ingredients
Ginger, garlic, and mustard oil contain compounds that help reduce inflammation and support immune function.
Rich in Antioxidants
The dried red chilies and black peppercorns are packed with capsaicin and piperine, which have antioxidant properties and may boost metabolism.
Frequently asked questions
Yes, but thighs stay juicier over high heat. If using breast, reduce grill time to 2-3 minutes per side and watch closely to avoid dryness.
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