(Chhoyela – Newari Hot & Spicy Chicken Chili)
Small cooking pan
While making haku (black) chhoila, roast the meat in grill with charcoal instead of boiling meat. Other process are same....
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)
Cilantro for garnishing
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!