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Tender chicken pieces marinated in a robust yogurt and spice mixture, then infused with charcoal smoke for an authentic Rajasthani flavor. A classic grilled appetizer that brings the taste of royal kitchens to your home.
For 4 servings
Prepare the Marinade
Marinate the Chicken
Infuse with Smoke (Dhungar Method)
A rich and fiery chicken curry from the heart of Rajasthan. This korma gets its unique tangy and spicy flavor from yogurt and traditional spices, differing from its creamier Mughlai counterpart. A true rustic delight.
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.
A fiery and aromatic chicken curry from the heart of Rajasthan. Tender chicken pieces are simmered in a rich, yogurt-based gravy infused with whole spices, creating a dish that's both rustic and royal. Perfect with hot rotis or rice.
Tender, succulent pieces of mutton marinated in a rich yogurt and spice blend, then grilled and smoked to perfection. This Rajasthani specialty delivers a robust, smoky flavor that's truly unforgettable.
Tender chicken pieces marinated in a robust yogurt and spice mixture, then infused with charcoal smoke for an authentic Rajasthani flavor. A classic grilled appetizer that brings the taste of royal kitchens to your home.
This rajasthani recipe takes 40 minutes to prepare and yields 4 servings. At 465.24 calories per serving with 35.13g of protein, it's a moderately challenging recipe perfect for appetizer or dinner.
Cook the Chicken
Garnish and Serve
Replace the chicken with 500g of paneer cubes or large mushrooms. Reduce the marination time to 1-2 hours.
Add 1-2 teaspoons of finely chopped green chilies or a teaspoon of red chili flakes to the marinade for extra heat.
Preheat your oven to 400°F (200°C). Arrange the skewered chicken on a baking rack over a foil-lined tray. Bake for 20-25 minutes, turning halfway through, until cooked.
This marinade works wonderfully with lamb cubes (Mutton ke Sooley) or fish fillets. Adjust cooking times accordingly.
Chicken is a high-quality source of lean protein, which is vital for muscle growth, tissue repair, and maintaining a healthy metabolism.
The use of yogurt (curd) in the marinade introduces beneficial probiotics to your diet, which can improve digestion and support a healthy gut microbiome.
Spices like turmeric, ginger, and garlic are known for their powerful anti-inflammatory and antioxidant properties, which can help combat oxidative stress in the body.
The 'dhungar' method is a traditional technique of infusing food with a smoky flavor using hot charcoal and ghee. While you can still make the dish without it, this step is what gives Murgh ke Sooley its signature authentic, smoky, and rustic taste. It is highly recommended for the true Rajasthani experience.
A single serving of Murgh ke Sooley (approximately 150g) contains around 280-320 calories. The exact number can vary based on the cut of chicken used (thighs vs. breast) and the amount of butter used for basting.
Yes, Murgh ke Sooley can be a healthy dish. It is high in protein from the chicken, which is essential for muscle building and repair. The use of yogurt provides probiotics for gut health. As it's grilled rather than deep-fried, it's lower in fat. To make it even healthier, use chicken breast and limit the amount of butter for basting.
Absolutely! You can cook the chicken pieces in a heavy-bottomed skillet or a grill pan on the stovetop. You can also bake them in an oven at 400°F (200°C) for 20-25 minutes. The 'dhungar' step will still provide the smoky flavor.
This usually happens if the yogurt is not thick enough. It's crucial to use 'hung curd' or a very thick Greek yogurt. To make hung curd, place regular yogurt in a muslin cloth and hang it for 2-3 hours to drain out all the excess whey.
Raw papaya paste contains an enzyme called papain that is excellent for tenderizing meat. If you can't find it, you can use a tablespoon of pineapple juice or a quarter teaspoon of commercial meat tenderizer powder. However, be careful with powders as they can sometimes make the meat mushy if overused.