Chicken Choela is one of the most popular traditional non-vegetarian snacks in Nepal. Usually, choela or chowela is prepared with water buffalo meat however chicken cholea is another amazing variation of this dish. Popular among Newari community in Nepal, choela now has become a must have item throughout the Nepal.

Choela preparation has many variations and the one below is the simplest form of all. 

Nepali Chicken Choela or Chowela
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Ingredients
  1. Chicken Breast 50%
  2. Chicken Leg 50%
  3. Red Chilli
  4. Ginger Paste
  5. Garlic Paste
  6. Salt
  7. Unprocessed mustard oil
  8. Fresh Cilantro
  9. Red Onion (optional)
Instructions
  1. Grill chicken breast and leg on the oven. (Can use pan to grill).
  2. (Picture: Grilled in oven) - [about 2lbs of meat]
  3. Pan fry red chilli. Use according to your liking. But this dish is supposed to eat spicy so I would add about 7 to 10 chilli and grind it to powder.
  4. When making choela the base and the most important spices are: Garlic and Ginger paste. 90% garlic and 10% ginger.
  5. Salt according to your taste.
  6. Unprocessed (dark) mustard oil. (I used processed oil - couldn't find unprocessed). This step is very important. Amount of oil used is very important. You want to use more than normal but not over do it. Use about 5 to 7 table spoon mustard oil for 2 lbs meat.
  7. Put everything on one bowl and mix it throughly using clean hand.
  8. Garnish with chopped red onion and fresh cilantro.
  9. Use little water as a adhesive to the spices (if necessary)
  10. Enjoy!
Notes
  1. Secret is: NO other spices should be used.
  2. 1 Roasted tomato - Grind or smash it (traditionally it's not necessary but what the heck we can break the tradition). I use it as adhesive to spices) or you can use water instead.
Adapted from Himalayan Restaurant Chicago
Adapted from Himalayan Restaurant Chicago
Himalayan Restaurant - Indian & Nepali Cuisine for family and kids in Chicago suburbs Niles and Gurnee http://himalayanrestaurant.com/

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