Chicken Choila is a classic Newari-style dry chicken preparation in Nepal, usually served as an appetizer or snack. The traditional way of preparing chicken choila is to grill it. This is followed by marination, which involves a mixture of spices and a layer of mustard oil. Anyone can prepare this dish at home in about 20-30 minutes. If you are craving an evening snack, then Chicken Choila is a must-try recipe. So let us know how to make it.
– 1 kg boneless chicken (cut into small pieces)
– 1 cup fresh coriander (for garnish)
– 7-8 garlic cloves, chopped
– 2-3 green chillies, chopped
– 1 teaspoon ginger, chopped
– 1 teaspoon coriander powder
– 1 teaspoon chili powder
– 1 teaspoon chilli pieces
– 1 teaspoon red chili paste
– 1 teaspoon cumin powder
– 1-2 teaspoon lemon juice
– salt to taste
– Ingredients for tempering
– 3 tbsp mustard oil
– 1 teaspoon fenugreek seeds
– 1 teaspoon turmeric powder
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Place some chicken in a bowl. Add 2 tbsp soybean oil, 1/2 tbsp garlic, 1/2 tbsp salt, 1/3 tbsp cumin and a pinch of black pepper. Shake it well. Cover the bowl and keep it in the refrigerator for at least 2 hours or even better leave it overnight.
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Then preheat the grill on high flame. Grill the chicken on one side for 8 minutes, then turn and grill for 7 minutes.
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Place the grilled chicken in a bowl and cut into 1-inch cubes.
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Add leeks, ginger, paprika, chili powder, 2 tablespoons garlic, 1 tablespoon cumin, 1/2 tablespoon salt, and 1/4 teaspoon black pepper to the bowl with grilled chicken.
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Heat 6 tablespoons soybean oil in a small pot. Add fenugreek seeds and cook until brown. Remove the vessel from the flame.
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Then, add turmeric and pour hot oil over the chicken mixture in the bowl. Don’t forget to add mustard oil in the bowl.
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Finally sprinkle some fresh coriander on top and serve. Enjoy it while hot with roti or rice.