Nepalese Chicken Choila Recipe

Q: Nepalese Chicken Choila

Nepalese Chicken Choila Recipe : Chicken Choila is a traditional Newari style dry chicken dish that is often served as an appetiser or a snack. The dish is traditionally made with grilled or barbecued chicken, which is then marinated with a blend of spices and tempered in mustard oil. Make this dish within 20-30 minutes at home.

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Ingredients
Method
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How to Make Nepalese Chicken Choila

Nepalese Chicken Choila Recipe: Chicken Choila is a traditional Newari style dry chicken dish that is often served as an appetiser or a snack. The dish is traditionally made with grilled or barbecued chicken, which is then marinated with a blend of spices and tempered in mustard oil. Make this dish within 20-30 minutes at home.

Total Cook Time 30 mins
Prep Time 05 mins
Cook Time 25 mins
Recipe Servings4
Easy

Ingredients of Nepalese Chicken Choila

1 kg boneless chicken (cut into small pieces)
1 cup fresh coriander (To garnish)
2 stalks of green garlic leaves , chopped
7-8 garlic cloves , chopped
2-3 green chilis , chopped
1 tbsp ginger , chopped
1 tbsp coriander powder
1 tbsp chili powder
1 tsp chili flakes
1 tbsp red chili paste
1 tbsp cumin powder
stalks of green garlic leaves
1-2 tbsp lemon juice
1 cup cilantro for garnish
Salt as per taste
Ingredients For Tempering:
3 tbsp mustard oil
1 tsp fenugreek seeds
1 tsp turmeric powder

How to Make Nepalese Chicken Choila

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Clean the chicken and cut it into medium size pieces.

Take a grill, apply some oil on it and put the chicken pieces. Let it cook on the grill for about 20 to 30 minutes until chicken is cooked. If you don't have grill, you can apply some oil in hot pan and cook the chicken in it.

Transfer the cooked chicken pieces into a big bow.

Add ginger, garlic, red chili, pepper, coriander powder, cumin powder, salt and other herbs and spices in it.

Mix it well with the chicken and keep it aside.

Now prepare the tempering. In a hot pan add mustard oil, turmeric (haldi) and fenugreek seeds. Let it crackle.

Take it off the stove and pour the hot tempering on the chicken and spice mixture.

Mix everything properly and keep it aside for 10 minutes for the chicken to absorb all the flavours.

Serve it hot with roti or beaten rice.

Recipe Notes

You can change ratio of ingredients as per the number of people eating this dish.

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