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Chhwela
छ्वयला (chhwela): Newar grilled chicken tossed with mustard oil, garlic, ginger, chilli and timur pepper
Chhwela (also called choila) is a Newar dish from the Kathmandu Valley, served at festivals, feasts and family gatherings, and today in every bar and snack house as a spicy side. Meat is grilled until smoky, cut small and tossed with a dressing of spices and fenugreek seeds fried in smoking mustard oil, plus raw garlic, ginger, chilli, timur pepper and lime. Buffalo is traditional; this version uses chicken, and lean beef works too. It is high in protein and suitable as part of a balanced diet; eat it with a salad of cucumber and radish rather than a big pile of beaten rice. About 290 kcal and 5 g carbohydrate per portion. The usual mistake is pouring the mustard oil on before it smokes, which leaves a raw, harsh taste. Chef's tip: grill the meat until well charred at the edges, because the smokiness is the point.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the chicken
- ½ tsp ground turmeric
- 1 tsp chilli powder
- 1 tsp salt
For the dressing
- 4 cloves garlicfinely chopped
- 1 ⅛ in fresh gingerfinely chopped
- 3 green chillieschopped
- 3 spring onionschopped
- 1 tsp ground cumin
- ½ tsp timur (Sichuan) pepperground
- 2 tbsp lime juice
- 3 tbsp mustard oil
- ½ tsp fenugreek seeds
- 2 tbsp chopped coriander
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Method
0/5 doneStep 1: Rub the 1 ⅓ lb boneless skinless chicken thighs with the ½ tsp ground turmeric, 1 tsp chilli powder and 1 tsp salt and leave in the fridge for 15 minutes.
15 minStep 2: Grill the chicken over charcoal or under a very hot grill for 6–8 minutes a side, until charred in places and 165°F in the thickest part. Rest for 5 minutes.
20 minStep 3: Cut the chicken into 2 cm pieces and put it in a bowl with the 4 cloves garlic, 1 ⅛ in fresh ginger, 3 green chillies, 3 spring onions, 1 tsp ground cumin, ½ tsp timur (Sichuan) pepper and 2 tbsp lime juice.
5 minStep 4: Heat the 3 tbsp mustard oil in a small pan until it smokes lightly. Take it off the heat, add the ½ tsp fenugreek seeds and 3 dried red chillies and let them sizzle for 10 seconds until the seeds turn dark brown, not black.
2 minStep 5: Pour the hot oil over the chicken and toss well. Add the 2 tbsp chopped coriander and serve warm or at room temperature.
1 min
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 30 g
- Carbs
- 5 g
- Fat
- 17 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chhwela take?
- About 45 minutes in total: 20 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of chilli powder?
- Cayenne, half the amount (hotter).
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