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Chicken Choila

1 Hours
Ravi Thapaliya

choilachoila is one of the most popular dishes in Nepal, common in both restaurants and home cooking. It’s ‘must-have’ dish at religious celebrations in some communities.

It’s very spicy so make sure you have  a drink to hand  you can replace the chicken with lamb/mutton or duck(but with duck,use a little less garlic paste and add a bit more ginger)


500g boneless chicken                           1 tbsp cooking oil

(or mutton/duck)                                    1tsp turmeric powder

4 tsp ginger-garlic paste                         1 tbsp cumin/coriander powder

1 tsp black pepper powder                       1 tbsp lime or lemon juice

1 tsp finely chopped ginger                        salt to taste

2 large tomatoes                                           Dry chilli to taste

1 tsp fenugreek seeds


  • Marinate chicken (mutton/duck)with black pepper,cumin/coriander powder and lime or lemon juice.Add aslt to taste.
  • place chicken on a baking tray and grill for 15 minutes until golden brown on each side.Alternatively,place the chicken on a BBQ and cook until dark brown.Leave to cool
  • Grill whole tomatoes until they turn soft.Leave to sool.
  • Mash the tomatoes into a paste and add chilli flakes.
  • Heat the oil in a small frying pan.
  • Add fenugreek seeds to the oil and allow it to cook until it turns dark.
  • Add the ginger-garlic paste and stir-fry for10-15 seconds then add the turmeric powder.
  • Pour into the tomato paste and mix.
  • slice the chicken and add to the tomato paste.Mix well and add salt to taste.