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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.
For 4 servings
Prepare the Marinade (5 minutes)
Marinate the Chicken (5 minutes + 4 hours marination)
Infuse Smoky Flavor - Dhungar Method (15 minutes)
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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.
This rajasthani recipe takes 45 minutes to prepare and yields 4 servings. At 450.51 calories per serving with 38.14g of protein, it's a moderately challenging recipe perfect for appetizer or snack or main_course.
Cook the Chicken (15-20 minutes)
Garnish and Serve (2 minutes)
Create a 'Paneer Sula' by replacing the chicken with 500g of paneer cubes. Reduce the marination time to 1-2 hours as paneer absorbs flavors more quickly.
For extra heat, add 1 teaspoon of black pepper powder and 1-2 finely chopped green chilies to the marinade.
For a richer, milder version known as 'Malai Sula', add 2-3 tablespoons of fresh cream (malai) to the marinade.
Chicken is a high-quality lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The recipe includes spices like turmeric, ginger, and garlic, which are known for their anti-inflammatory and antioxidant properties that help strengthen the immune system.
The use of yogurt (curd) as the marinade base provides beneficial probiotics. These live microorganisms support a healthy gut microbiome and aid in digestion.
It is a traditional Indian technique for infusing food with a smoky flavor. It involves placing a piece of red-hot charcoal in a small bowl within the dish, pouring ghee over it to create smoke, and then covering the dish to trap the aromatic smoke.
Yes, it can be a healthy dish. It is rich in protein from the chicken and probiotics from the yogurt. Since it's grilled or pan-fried rather than deep-fried, it's a relatively lean option. You can control the amount of oil used to make it even healthier.
A single serving of approximately 185g contains around 320-360 calories. The exact number can vary based on the cut of chicken and the amount of oil and yogurt used.
Absolutely. You can cook the chicken in a non-stick skillet or pan on the stovetop. For a smoky flavor without charcoal, you can add a drop of liquid smoke to the marinade, though the authentic taste comes from the Dhungar method.
It is traditionally served as an appetizer with mint-coriander chutney, lemon wedges, and pickled onion rings. It can also be part of a main course with naan, rumali roti, or a fresh salad.
You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or in the microwave until hot before serving.