Chicken Choila, Duck Choila Lamb Choila Recipe

Choila is a meat dish that can me prepared from any meat, including but not limited to chicken, duck, lamb, and goat

Choila is one of the most popular foods served on the streets of Nepal. It is especially popular in the capital city of Kathmandu and Palpa.

Choila can be prepared with chicken, duck, mutton, or lamb. Vegans can enjoy a delicious choila prepared with jackfruit, mushroom, tofu, cottage cheese.

This Nepalese dish is popular among home cooks and restaurant chefs, as well as in small eateries. It can also be served as a snack together with alcoholic beverages. In Nepal, choila is considered by many a delicacy.

I love this combination of mustard oil, raw garlic, raw ginger, open fire meat, fresh lemon, and fresh coriander.

Ingredients

2 pounds boneless, skinless chicken thighs

1/2 cup soybean oil

2 1/2 tablespoons chopped garlic

1 1/3 tablespoons ground cumin

Salt and black pepper

1 cup diced leeks

1 tablespoon chopped peeled ginger

1/2 tablespoon paprika

1/2 tablespoon chili powder

1 teaspoon fenugreek seeds

3/4 tablespoon ground turmeric

1 teaspoon mustard oil

How to make duck choila?

 

  1. Cut the duck breast in small cubes and marinate it with salt and vegetable oil.
  2. Leave the meat cubes in the marinade for approximately 20 minutes.
  3. Grill the meat cubes in an open fire grill to ensure the specific, tasty choila flavor. Grill the meat cubes until cooked through.
  4. Create the choila masala paste by mixing all the ingredients together.
  5. Heat the cooking oil in a small pan until the oil is smoking hot.
  6. Add the fenugreek seeds  in the cooking oil until they get clearly browned.
  7. Add the red dry chili and the masala paste.

As a side-dish, you can enjoy choila with traditional puffed rice, fattened rice or with green and crunchy salad.

 

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