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Our Chicken Choila Recipe: How to Make This Delicious Nepali Dish

Our Chicken Choila Recipe: How to Make This Delicious Nepali Dish

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Do you ever get the urge to try something new? That is where our inspiration for today’s Chicken Choila recipe came from. We were feeling adventurous and wanted to create a dish that was a bit out of the ordinary. This Nepali dish is made with chicken, chilies, and spices. It is then cooked in a wok or pan until the chicken is cooked through. The result is a delicious and flavor-packed meal that we are sure you will enjoy!

Our Chicken Choila Recipe: How to Make This Delicious Nepali Dish

We wanted chicken

With grocery prices still skyrocketing, we decided to turn to the internet for some chicken recipe culinary inspiration. That is when we stumbled across Chicken Choila. We know that boneless skinless chicken breasts can still be found for under $3 a pound, and with the subtle onion flavor of the leeks added in, this Chicken Choila recipe is perfect for a quick and easy weeknight meal – and on a budget!

What is Chicken Choila

Chicken Choila is a Nepali culture dish made with chicken and spices. It is usually served with rice or chapati. Chicken Choila is a popular dish in Nepal and is also becoming popular in other parts of the world. We will show you how to make Chicken Choila using simple ingredients that you can find at your local grocery store, with most seasonings being right in your own pantry.

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What is Choila made of?


Chicken Choila is a Nepali dish made with chicken, chilies, and spices. It is then cooked in a wok or pan until the chicken is cooked through. The result is a delicious and flavor-packed meal that we are sure you will enjoy. Our version uses cumin and chili powder to bring the heat, while some recipes also call for fresh green chilies.

When it comes to the spice level of Chicken Choila, it is completely up to you. If you like your food on the spicier side, then we suggest adding chilies. If you are not a fan of spicy food, then you can omit the chilies altogether or add less. It is completely up to you!

Are there different types of Choila?

Yes, there are! Chicken Choila can be made with different types of chicken such as dark meat or white meat. You can also use boneless chicken or bone-in chicken. We prefer to use white meat chicken as it is leaner and has less fat. However, dark meat chicken will also work well in this recipe.

As for other kinds of meat? Chicken isn’t the only type of protein you can use to make Choila. You can also use lamb, goat, or even fish. Even duck meat would work, but we think Pork Choila would be great for our next Chiola attempt. The cooking process is the same, you will just need to adjust the cooking time according to the type of meat you are using.

chicken choila ingredients

How to make Our Chicken Choila recipe

Now that we have gone over what Chicken Choila is and what it is made of, it is time to get cooking! This recipe is very simple, requires only a few ingredients, and relies mostly on seasonings:

  • Boneless skinless chicken breasts – this is easier to grill than bone-in pieces of meat and saves you time in the end
  • Soybean oil – this is to hold the seasonings together in your marinade
  • Garlic cloves – doesn’t every good recipe use garlic?
  • Cumin – this adds a little heat to the mix
  • Salt and black pepper – basic seasoning items
  • Leeks – this is a key ingredient in Chicken Choila and acts kind of like onions
  • Ginger paste – we like to keep this in the fridge for easy recipes like Chicken Choila or Asian-inspired dishes. It kicks stir fry up a few notches.
  • Chili powder – this is another ingredient that can be adjusted based on your spice preference
  • Smoked paprika – this adds a great layer of flavor
  • Fenugreek seeds – It is hard to describe the flavor they add
  • Ground turmeric – this gives Chicken Choila a beautiful yellow color
  • Mustard oil – this is drizzled over the top of the finished dish to enhance it
  • Brown rice or white rice – to serve with it

Chicken Choila Instructions:

Chicken Choila Instructions:

Whisk together the soybean oil, ½ tablespoon garlic, ½ tablespoon cumin, and a pinch of salt in a small mixing bowl.

Set ¼ cup of the mixture aside.

Add the remaining mixture to a Ziploc bag.

Place the chicken pieces in the bag and coat them well, 

Marinate in the refrigerator for at least two hours, but it’s better if you can do it overnight.

Chicken Choila Instructions:

Heat a grill pan over high heat and cook the marinated chicken breast for seven to eight minutes on each side, or until completely done.

Chicken Choila Instructions:

Cut the chicken into small pieces or chunks and place in a large bowl. Add the leeks, ginger, garlic, and all remaining seasonings. Stir to coat the chicken thoroughly.

Chicken Choila Instructions:

In a small pot. heat the soybean oil mix reserved earlier with the fenugreek seeds added in.

Chicken Choila Instructions:

Once the seeds begin to darken, remove the pot from the heat and pour the oil over the chicken mixture.

Drizzle the mustard oil over the top.

Serve it over rice, and enjoy!

finished chicken choila

What do you serve it with?

Chicken Choila is typically served with rice, but you can also serve it with roti or naan bread. You can also enjoy it as a main dish with some vegetables on the side.

Our Chicken Choila Recipe: How to Make This Delicious Nepali Dish

Chicken Choila Recipe FAQs

Q: What kind of mustard oil should I use?

A: You can use whatever kind of mustard oil you like, but we prefer to use a light or mild mustard oil.

Q: Can I make Chicken Choila ahead of time?

A: Yes, you can make Chicken Choila ahead of time. Just cook the chicken and mix all of the ingredients together. Then, store it in the refrigerator for up to two days. When you’re ready to eat it, reheat it in a pan on the stove.

Q: Can I freeze Chicken Choila?

A: Yes, you can freeze Chicken Choila. Just place it in a freezer-safe container and store it in the freezer for up to two months. When you’re ready to eat it, thaw it in the refrigerator overnight and then reheat it in a pan on the stove.

Q: What can I do with leftovers?

A: Chicken Choila is great for leftovers! Just store it in a covered container in the refrigerator and enjoy it within four days. You can reheat it in the microwave or on the stove. Chicken Choila is also great for meal prep. Just portion it out into individual containers and store it in the refrigerator for up to four days. Then, you can grab it and go when you’re ready to eat it.

This Nepali dish is a great way to flavor your weeknight dinners. Chicken Choila is easy to make and can be tailored to your spice preference. Give it a try tonight!

Print off our Chicken Choila Recipe here:

Yield: 4

Our Chicken Choila Recipe: How to Make This Delicious Nepali Dish

horizontal chicken choila recipe

Do you ever get the urge to try something new? That is where our inspiration for today's Chicken Choila recipe came from.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 boneless skinless chicken breasts
  • ½ cup soybean oil
  • 2 tablespoons garlic cloves, minced
  • 1 tablespoon cumin powder
  • ½ teaspoon each salt & pepper
  • 1 cup leeks, diced
  • 1 tablespoon ginger paste
  • ½ teaspoon smoked paprika
  • ½ teaspoon red chili powder
  • 1 teaspoon fenugreek seeds
  • ¾ tablespoon ground turmeric
  • 1 teaspoon mustard oil
  • Cooked brown or white rice, for serving

Instructions

Whisk together the soybean oil, ½ tablespoon garlic, ½ tablespoon cumin, and a pinch of salt in a small mixing bowl.

Set ¼ cup of the mixture aside.

Add the remaining mixture to a Ziploc bag.

Place the chicken pieces in the bag and coat them well, 

Marinate in the refrigerator for at least two hours, but it’s better if you can do it overnight.

Heat a grill pan over high heat and cook the marinated chicken breast for seven to eight minutes on each side, or until completely done.

Cut the chicken into small pieces or chunks and place in a large bowl. Add the leeks, ginger, garlic, and all remaining seasonings. Stir to coat the chicken thoroughly.

In a small pot. heat the soybean oil mix reserved earlier with the fenugreek seeds added in.

Once the seeds begin to darken, remove the pot from the heat and pour the oil over the chicken mixture.

Drizzle the mustard oil over the top.

Serve it over rice, and enjoy!

Notes

You can switch out the chicken for lamb, goat, duck, or even pork if you wish.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 431Total Fat: 34gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 51mgSodium: 224mgCarbohydrates: 18gFiber: 2gSugar: 1gProtein: 21g

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