Chicken Choila

Chhoila (Chhoyela ) is a newari (Nepali) non vegetarian grilled spicy dish; very popular in Kathmandu and around. Choila is generally made of buff (water buffalo’s meat), and eaten as snacks/side dish to beverages or eaten with beaten rice. Choila is not exactly but a kind of chicken chili.
Chicken Choila


How to make Chicken Haku Chhoila 

(Chhoyela – Newari Hot & Spicy Chicken Chili) 

Utensils


Boiling Pan

Small cooking pan

Bowl

Spoons

Plates

 

While making haku (black) chhoila, roast the meat in grill with charcoal instead of boiling meat. Other process are same....


Ingredients

 

Chicken – 550-650 grams (cut in small pieces)

Onion – 2 (chopped)

Green onion - 1 cup (chopped)

Tomato – 4 (sliced)

Green chill – on your need (cut in half or quarters)

Garlic and ginger crumbled (shredded)

Turmeric powder- half table spoon

Red chili powder- 1 tablespoon

Fenugreek seeds (Methi)

Cooking oil

Salt

Coriander leaves

Lemon juice

Cilantro for garnishing

 

Method

 

Cut chicken into small pieces in cubes and boil it for 12 minutes

 

Take boiled chicken out and let it stay for a while to cool

 

Put the boiled chicken in a big bowl and add salt, red chili powder and sliced tomatoes

 

Chop onions into small pieces

 

Add chopped onions into the mixture and add shredded garlic and ginger

 

Heat oil in a pan and add the fenugreek (methi) seeds and heat it until the seeds become black

 

Add turmeric powder and stir it nicely and wisely.

 

Pour the chicken into a bowl and add the coriander into it

 

Add some lemon juice and gently stir it

 

Now Chhoila is ready to serve!