Chicken Choila

One of the popular Newari dish in Nepal, Choila is a famous and desired appetizer served together with Baji (beaten rice). Although it is traditionally made with buffalo meat, it can be made using any other type of meat. There are two types of Choila, Mana Choila and Haku Choila, mana meaning ‘boiled’ and haku meaning ‘black’ referred to the meat cooked over fire.

While making Choila in a typical or traditional way, the meat is cooked over fire made by using straw from rice or wheat. However, while making it at home, you can cook it over charcoal grill or over a heated pan at home (you will, however, not get smoky taste).

One of the many ways of preparing Chicken Choila is given below:

chicken choila


1 kg chicken, cut into small bite size pieces (better use boneless chicken)

1 tbsp chili powder

1tbsp chili flakes

1 tbsp red chili paste

1 tbsp cumin powder

2 tbsp ginger garlic paste

½ tbsp timur

1 tbso black salt

2-3 stalks of green garlic leaves (or onion leaves)

5-6 green chilies sliced

6-7 pods thin julienned garlic

1inch fresh thin julienned ginger

2 tbsp lemon juice (optional)

1 cup chopped cilantro for garnish

Salt to taste

For tempering:

2 – 3 tbsp mustard oil

1 tsp fenugreek seeds

1 tsp turmeric powder


First of all, clean the chicken and cut it into medium bite size pieces. Then, heat a non stick pan and add all the chicken pieces cooking it over high heat for about ten minutes on both sides (for better flavor, use charcoal grill). When the chicken pieces are cooked nicely, remove it from the heat and add it to a big mixing bowl. Then add all the herbs and spices except for those that are required for tempering and mix everything thoroughly. Now, meat mustard oil in a pan and add fenugreek seeds. When it turns dark, switch off the heat and add turmeric to it. Pour the mixture over the chicken pieces and mix it well.  Leave it aside for about ten to fifteen minutes and then Serve your Chicken Choila with beaten rice or alone.