Rajasthani Chicken Sula
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
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Marinade (5 minutes)
- b.In a large mixing bowl, combine the hung curd, ginger-garlic paste, lemon juice, mustard oil, Kashmiri red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, crushed kasuri methi, and salt.
- c.Whisk everything together until you have a smooth, thick, and uniform marinade paste.
- 2
Step 2
- a.Marinate the Chicken (5 minutes + 4 hours marination)
- b.Add the chicken cubes to the marinade.
- c.Use your hands to thoroughly coat each piece of chicken with the mixture.
- d.Cover the bowl with a lid or plastic wrap and place it in the refrigerator to marinate for at least 4 hours, or preferably overnight for the best flavor penetration.
- 3
Step 3
- a.Infuse Smoky Flavor - Dhungar Method (15 minutes)
- b.After marination, make a small well in the center of the chicken mixture and place a small, heatproof steel bowl inside it.
- c.Using tongs, heat the piece of charcoal directly over a gas flame until it is red hot and glowing.
- d.Carefully place the hot charcoal into the small bowl. Add the 2 cloves on top of the charcoal.
- e.Pour the ghee over the hot charcoal. It will immediately start to produce a lot of aromatic smoke.
- f.Quickly cover the main bowl with a tight-fitting lid to trap all the smoke inside. Let it sit undisturbed for 10-15 minutes to allow the chicken to absorb the smoky flavor.
- 4
Step 4
- a.Cook the Chicken (15-20 minutes)
- b.Carefully remove and discard the small bowl with the charcoal.
- c.Thread the marinated chicken pieces onto skewers. If using wooden skewers, ensure they have been soaked in water for 30 minutes to prevent burning.
- d.To Grill: Preheat your grill to medium-high heat. Lightly oil the grates. Place the skewers on the grill and cook for 15-20 minutes, turning every 4-5 minutes, until the chicken is cooked through and has visible char marks.
- e.To Pan-Fry: Heat vegetable oil in a non-stick skillet over medium-high heat. Place the chicken pieces in a single layer (do not overcrowd) and cook for 12-15 minutes, turning occasionally, until golden brown and fully cooked.
- 5
Step 5
- a.Garnish and Serve (2 minutes)
- b.Once cooked, transfer the Chicken Sula to a serving platter.
- c.Sprinkle generously with chaat masala and garnish with freshly chopped coriander leaves.
- d.Serve immediately with lemon wedges, onion rings, and mint chutney.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Using chicken thighs is highly recommended as they remain more moist and tender after grilling compared to chicken breast.
- 2Hung curd is crucial for a thick marinade that clings to the chicken. To make it, hang regular yogurt in a muslin cloth for 2-3 hours to drain excess whey.
- 3The Dhungar method is the signature step for authentic 'Sula' flavor. Ensure the charcoal is glowing red hot for maximum smoke.
- 4Do not overcrowd the pan or grill. Cook in batches if necessary to ensure each piece gets a beautiful char and cooks evenly.
- 5For a deeper flavor, lightly toast the whole spices (coriander, cumin) before grinding them into a powder.
Adapt it for your goals.
Vegetarian
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.
SpicierSpicier
For extra heat, add 1 teaspoon of black pepper powder and 1-2 finely chopped green chilies to the marinade.
CreamierCreamier
For a richer, milder version known as 'Malai Sula', add 2-3 tablespoons of fresh cream (malai) to the marinade.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Boosts Immunity
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.
Promotes Gut Health
The use of yogurt (curd) as the marinade base provides beneficial probiotics. These live microorganisms support a healthy gut microbiome and aid in digestion.
Frequently asked questions
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.