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Choila
छोयला (choila): Newari smoky grilled meat tossed with mustard oil, chilli and fenugreek tempering
Choila belongs to the Newar community of the Kathmandu Valley, where it is served at festivals like Dashain and at feasts in Bhaktapur and Patan, alongside beaten rice (chiura) and a glass of something strong. Traditionally it is water buffalo, grilled over straw so the meat tastes smoky, then tossed while warm with raw mustard oil, garlic, ginger, chilli and a sizzling fenugreek tempering. This version uses chicken thighs, with buffalo or beef as an option, and it is always fully cooked before tossing. Serve it as a starter or snack with chiura and pickled radish. Chef's tip: let the mustard-oil tempering smoke for a few seconds before pouring it over; the hot oil loses its raw bite and coats the meat with a nutty, pungent flavour.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the meat
For the seasoning
For the tempering
To serve
Method
0/6 doneStep 1: Rub 1 ⅓ lb boneless chicken thighs, skin on with 1 tsp salt and ¼ tsp ground turmeric. Cover and leave in the fridge for 15 minutes. Use a separate board for raw meat and wash your hands afterwards.
15 minStep 2: Grill the chicken over hot charcoal, or in a very hot griddle pan, for 6–7 minutes on each side until charred and smoky. Chicken must reach 165°F in the thickest part with clear juices; buffalo or beef should be cooked to at least 160°F, as it is cut small and eaten without further cooking.
14 minStep 3: Rest the meat for 5 minutes, then cut into 2 cm pieces and put it in a large bowl while still warm.
5 minStep 4: Add 4 cloves garlic, 1 ⅛ in ginger, 3 green chillies, 1 ½ tsp chilli powder, 1 tsp ground cumin and ½ tsp Sichuan pepper (timur), ground and toss well.
2 minStep 5: Heat 4 tbsp mustard oil in a small pan over a high heat until it just begins to smoke. Turn off the heat and add ½ tsp fenugreek seeds and 3 dried red chillies; let them sizzle for 10–15 seconds until the fenugreek turns dark brown, then add ¼ tsp ground turmeric. A common mistake is letting the fenugreek turn black; it goes bitter and spoils the dish.
2 minStep 6: Pour the hot tempering straight over the meat (it will hiss) and toss. Add 3 spring onions, 3 tbsp fresh coriander and 1 tbsp lime juice, taste for salt and serve warm or at room temperature within 2 hours, with 5 ½ oz beaten rice (chiura).
2 min
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 30 g
- Carbs
- 4 g
- Fat
- 25 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does choila 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 boneless chicken thighs, skin on?
- Chicken breast, same weight (cook a few minutes less so it stays juicy).
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
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