Rajasthani Chicken Soola

Name: Rajasthani Chicken Soola
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 500 g chicken (boneless, cut into thick strips or chunks); 0.5 cup yogurt (thick); 1 tbsp ginger-garlic paste; 1 tsp red chili powder (prefer Rajasthani mathania style if available); 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch garam masala; 1 pinch turmeric powder; 1 pinch black pepper; 0.5 tsp salt; 1 tbsp mustard oil; 1 tbsp lemon juice

RATING

4.3/5(42)

TASTE SCORE

8/10

Smoky, spice-rubbed chicken from Rajasthan, cooked until lightly charred outside and juicy inside. This rustic dish leans on a bold red chili kick, yogurt, and a hot grill for deep, earthy flavor.

PREP

20m

COOK

20m

SERVES

100 G

240 cal

SERVINGS

METHOD · 8 STEPS

prep · ~5 min
Prep the chicken.
1.Trim the chicken and cut it into thick strips or medium chunks.
2.Pat the pieces dry so the marinade clings well.
3.Keep the pieces similar in size for even cooking.
TIPSlightly thicker pieces stay juicier on a hot grill.
mix · ~3 min
Make the marinade.
1.Add yogurt, ginger-garlic paste, red chili powder, coriander powder, cumin powder, garam masala, turmeric powder, black pepper, salt, mustard oil, and lemon juice to a bowl.
2.Mix until smooth and evenly combined.
3.Taste the marinade and adjust only the chili or lemon if needed.
rest · ~30 min
Marinate the chicken.
Add the chicken to the bowl and coat every piece well. Cover and rest for at least 30 minutes in the refrigerator, or up to 4 hours for deeper flavor.
TIPLonger marination gives better flavor, but avoid overnight marination with too much lemon or the texture can turn mushy.
assemble · ~3 min
Thread the chicken onto skewers.
Thread the marinated chicken onto soaked wooden skewers, leaving a little space between pieces so the heat can circulate.
grill · ~15 min
Grill the chicken soola.
1.Heat a grill pan, outdoor grill, or oven grill until very hot.
2.Place the skewers over medium-high heat and cook for 4 to 5 minutes on the first side.
3.Turn and cook the other side for 4 to 5 minutes more.
4.Keep turning until the chicken is lightly charred in spots and reaches 74°C or 165°F inside.
TIPDo not crowd the pan, or the chicken will steam instead of picking up smoky char.
roast · ~2 min
Finish for extra char.
If needed, hold the skewers over open flame for a few seconds or place under a very hot grill for 1 to 2 minutes to get the rustic smoky finish typical of soola.
rest · ~3 min
Rest the chicken briefly.
Take the skewers off the heat and rest for 3 minutes so the juices settle before serving.
serve
Serve hot.
Slide the chicken off the skewers and serve hot as part of a meal.

PRO TIPS

What to keep in mind.

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

1
Use thick yogurt or hang it briefly so the marinade stays on the chicken instead of dripping off.
2
Pat the chicken very dry before marinating; excess surface moisture prevents good charring.
3
Leave small gaps on the skewers so the heat reaches all sides and the soola browns evenly.
4
If using wooden skewers, soak them well so they do not scorch during the high-heat grill.
5
For the best smoky finish, let the chicken char in a few spots but pull it before the yogurt coating burns bitter.
6
Do not marinate too long with lemon juice; beyond 4 hours the chicken can soften too much.
7
Rest the grilled chicken for a few minutes before sliding it off the skewers to keep the juices inside.