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) 


Boiling Pan

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)

Cooking oil


Coriander leaves

Lemon juice

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!