One of the popular Newari dish in Nepal, Choila is a famous and desired appetizer served together with Chiura (beaten rice). Although it is traditionally made with buffalo meat, it can be made using chicken meat too. In Nepa Vasa Haku means ‘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 grill for the smokey flavor.

 Ingredients:

1 lb chicken thighs. (better use boneless chicken thighs)

2 tsp Timmur Chopp

1 tsp cumin powder

1 tsp black salt

5-6 green chilies sliced

6-7 pods thin julienned garlic

1 inch fresh thin julienned ginger

2 tsp lemon juice (optional)

1 cup chopped cilantro for garnish

2 Whole Tomatoes

Salt to taste

Add Chilli Powder (Khursani Dhulo) to taste

Add Extra 1/2 tbsp Timmur Powder (Nepali Timmur Dhulo) to taste

For tempering:

2 – 3 tsp Nepali Bhuteko Toriko Tel

1 tsp fenugreek seeds

1 tsp turmeric powder

Procedure:

First of all, clean the chicken and marinate it with 2 tbsp of vegetable oil and salt. Fire off the grill and cook chicken thigh both sides until they are cooked. Add whole tomatoes on the grill and cook it until its done. 

When the chicken pieces are cooked nicely, remove it from the heat, cut it to small pieces and add it to a big mixing bowl. Remove tomato from the grill and cut it to small pieces. Then add all the herbs and spices except for those that are required for tempering and mix everything thoroughly.

Now, heat 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 Haku Choila with beaten rice or alone.