Homemade Newari Chicken Choila Recipe

Chicken Choila is a typical Newari appetizer that is incredibly hot, spicy and full of delectable flavors. It is a non-vegetarian dish seasoned with authentic Nepali spices.

Mostly Choila is famous for buff meat while it doesn’t always have to be buff meat, anyone can try it with chicken, goat and duck meat as well. It can be prepared by roasting the meat or boiling as per your preference. However the local traditional Choila is roasted on the hay fire.

Today I will be boiling the chicken breast meat and then slightly roast it on the heated pan. You can use any of the ways to make chicken choila recipes as per your preferences. Let’s start with the ingredients

Ingredients

• 500 g Chicken breast
• Chopped green garlic shoots
• Salt to taste
• 1/2 cup mustard oil
• 1 tablespoon cumin powder
• 1/2 tablespoon turmeric
• 3 tomatoes
• Dry red chili paste
• Finely chopped ginger-garlic
• Ginger-garlic paste
• Methi (Fenugreek seeds)

Let’s make Newari Chicken Choila

1: Firstly cut the chicken into long pieces and take a pressure cooker put the meat and just a little water half a cup and let it cook for 2 whistles. OR use a pot and boil the chicken for 10 minutes. Let it cool for 20-30 minutes

2: Then cut the chicken into long pieces and roast in the heated pan. Start flipping the chicken until it turns golden brown

3: Cut the meat into cubes in bite sizes but not too big and take it out in a wider bowl

4: Then make a red chili paste, for this take a wider pan, add some mustard oil and fry the chilies until it gets light brown and then grind it along with some boiled tomatoes. It should be a thick paste or else you can buy choila paste from any grocery store

5: Add cumin powder, ginger-garlic paste and mix it properly

6: Then take a pan and heat some oil and add 1 tablespoon of methi or fenugreek seeds 

7: Remove it after the seeds get black and add some turmeric powder, then immediately pour it in choila

8: Add some chopped green garlic shoots and chopped ginger-garlic along with 5 tbsp of mustard oil and mix it properly with hands. There is a popular saying that the real taste is in hands.

9: And it’s ready to serve with some beaten rice and dalmot

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