Choila is a very popular dish in Nepal. It is mainly served as an appetizer course and is admired if served with local booze. Choila is served in almost every Nepali restaurant and is prepared in many households. I never was fond of Choila until I discovered this way of making it. Back in Nepal, Choila usually is made from boiled meat (at least what I have seen). And that is why it used to be my least favorite dish, however, nowadays, it is one of my favorites 😊. I am very picky when it comes to meat. Those who are like me will enjoy this recipe and of course those who love meat whatsoever will love it as well.
Prep time: 30 min(s) Cook time: 10 min(s) Total time: 40 min(s)
Things you will need:
- Fresh chicken breast (2.5 lbs)
- Ginger-Garlic Paste (3 table spoons)
- Cumin-Corriander powder (2 table spoons)
- Chicken Curry Masala (1 table spoon)
- Turmeric powder (2 tea spoons)
- Red chili powder (1 table 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)
- 1 medium sized onion
- 1 Serrano pepper
- Tomatoes (4 medium sized, boiled or microwaved)
Directions:
- Grill chicken breast; OR: Slightly boil chicken breast until it becomes white. Cut breast in long slices and slide it inside the oven. Make sure to preheat the oven for 20 minutes at 450 degrees. Bake chicken for 20 minutes and after this, broil it for 10 minutes. By this time, chicken should be ready for choila.
2. Cut chicken breast or you can simply tear them in sizes you like and put it in a big bowl to make the mixture
3. Add all of the above mentioned ingredients except tomatoes and oil
4. Add tomatoes (after peeling) and oil on top of other ingredients and give everything a good mix
DONE! Simple as that 😊
Freelance Writer
