One of the popular dish in Nepal is “Choila”. It is mainly served as an appetizer course and is admired if served with local rice flakes. Choila is served in almost every restaurant and is prepared in many households.
Choila is a typical Newari dish that consists of spiced grilled buffalo meat. Though the dish is traditionally popular with buffalo meat, nowadays mutton, chicken, duck, lamb meat and mushroom are also being used.
Usually eaten with rice flakes (chiura), this dish is typically very spicy, hot and mouth watering.
It is considered a necessary part of the diet in festivals among the Newar community along with several other ingredients. It is also an important ingredient of Samay Baji.
Choila usually made from charcoal/wood fire grilled meat. But, Back in Nepal, choila is made in these days from boiled meat that’s what I have seen in each households and restaurants.
Hot green chili paste (1 table spoon or per taste)
Fenugreek seeds- 1 tea spoon
Salt (according to your taste)
Oil (2-3 table spoons)
Szechuan pepper (3 table spoons)
Medium sized ginger (finely sliced)
Garlic (9-10 cloves, finely sliced)
Garlic paste- 1 tea spoons for better taste
1 medium sized onion
1 Serrano pepper
Tomatoes (4 medium sized, boiled or grill in charcoal or microwaved)
Directions:
Slightly boil chicken breast until it becomes white.
Grill boiled chicken in Charcoal grill for 10 minutes for smokey favor. When chicken turned brown, take the grilled chicken out of the grill, chicken should be ready for choila.
Cut chicken breast or you can simply tear them in sizes you like and put it in a big bowl to make the mixture.
Add all of the above-mentioned ingredients except tomatoes and oil
Add tomatoes (after peeling)
Heat oil in a pan, put Fenugreek seeds and fry until it turns dark brown
Put hot oil on top of other ingredients and give everything a good mix
