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Tender chicken pieces marinated in a yogurt-spice blend and infused with a distinct smoky flavor from charcoal. A classic Rajasthani barbecue dish, perfect as an appetizer or a main course.
For 4 servings
Prepare the Marinade and Marinate Chicken (2 hours 10 minutes)
Infuse with Smoke (Dhungar Method) (10 minutes)
Tender chicken pieces marinated in a yogurt-spice blend and infused with a distinct smoky flavor from charcoal. A classic Rajasthani barbecue dish, perfect as an appetizer or a main course.
This rajasthani recipe takes 160 minutes to prepare and yields 4 servings. At 482.32 calories per serving with 36.1g of protein, it's a moderately challenging recipe perfect for appetizer or dinner.
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Cook the Chicken Soola (15-20 minutes)
Garnish and Serve (5 minutes)
Replace the chicken with 500g of paneer cubes or large button mushrooms. Reduce the marination time to 30-45 minutes.
Add 2-3 finely chopped green chilies or 1 teaspoon of black pepper powder to the marinade for an extra kick of heat.
Incorporate 2 tablespoons of fresh cream (malai) or cashew paste into the marinade for a richer, creamier soola.
Use boneless mutton pieces instead of chicken. Increase the amount of kachri powder or raw papaya paste and marinate for at least 6-8 hours, or overnight, to ensure tenderness. Cooking time will also be longer.
Chicken is a high-quality source of lean protein, which is essential for muscle growth, repair, and overall body function.
The use of hung curd (yogurt) provides beneficial probiotics that support a healthy gut microbiome, aiding digestion and improving immunity.
Spices like turmeric, ginger, and garlic are known for their powerful anti-inflammatory and antioxidant properties, which help combat oxidative stress in the body.
The capsaicin in red chili powder and other compounds in the spices can give a temporary boost to your metabolism, aiding in calorie burning.
Kachri is a wild melon that grows in the desert areas of Rajasthan. It is dried and powdered to be used as a meat tenderizer and a souring agent. If you cannot find it, the best substitute is 1 tablespoon of raw papaya paste, which contains enzymes that effectively tenderize meat.
Yes, it can be a healthy dish. It is high in protein from the chicken and contains probiotics from the curd. The grilling or shallow-frying method uses less oil than deep-frying. To make it healthier, use lean chicken breast and serve with a fresh salad.
One serving of Rajasthani Chicken Soola (approximately 160g) contains around 280-350 calories. The exact number can vary based on the cut of chicken used (thigh vs. breast) and the amount of ghee.
Absolutely. You can cook the chicken in a regular non-stick pan as described in the instructions. For the smoky flavor without charcoal, you can use a pinch of smoked paprika in the marinade or use liquid smoke, though the traditional dhungar method provides the most authentic aroma.
Leftover Chicken Soola can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in a pan or microwave until hot before serving. It can also be used in wraps or salads.
This recipe goes great with these complete meals
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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.
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