Authentic Nepalese Choyela Recipe: A Step-by-Step Guide

Ingredients

  • 500 grams of boneless chicken
  • 2 teaspoons of turmeric powder
  • 2 teaspoons of cumin powder
  • 2 teaspoons of coriander powder
  • 1 teaspoon of fenugreek seeds
  • 5 cloves of garlic
  • 2 inches of fresh ginger
  • 5 dried red chillis
  • 1 medium-sized onion
  • 1 teaspoon of Sichuan pepper
  • 1 tablespoon of mustard oil
  • 2 tablespoons of lemon juice
  • Handful of fresh coriander leaves
  • Salt as per taste

Steps and instructions

  1. First, marinate the chicken with turmeric powder, cumin powder, coriander powder, and salt. Set aside for at least 30 minutes.
  2. Heat a pan over medium heat and roast the fenugreek seeds, dried red chillis, and Sichuan pepper until they are aromatic. This should take about a minute. Let the spices cool down.
  3. After the spices have cooled, grind them in a blender or a spice grinder to make a powder.
  4. In the same pan, add the chicken pieces and cook until they're fully cooked and slightly charred. This should take about 15-20 minutes.
  5. While the chicken is cooking, chop the onion, garlic, ginger, and fresh coriander leaves.
  6. Once the chicken is done, let it cool down for a bit and then cut it into small pieces.
  7. Heat the mustard oil in a pan and sauté the chopped onion, ginger, and garlic until they're golden brown.
  8. Add the ground spice mix to the pan and stir well.
  9. Now, add the chopped chicken to the pan and stir well to coat the chicken with the spices.
  10. Finally, add the lemon juice and fresh coriander leaves. Stir well and cook for another 2-3 minutes.
  11. Your Choyela is ready to be served. Enjoy it with rice or as a snack on its own.

Tools for making

Recipe variations

  • For a spicier version, increase the amount of dried red chillis or add some fresh green chillis.
  • For a smoky flavor, grill the marinated chicken instead of cooking it in a pan.
  • For a vegetarian option, replace the chicken with paneer (Indian cottage cheese) or tofu.
  • For a healthier version, bake the marinated chicken instead of frying or sautéing it.
  • Add vegetables like bell peppers, onions, or tomatoes to the dish for added flavor and texture.
  • Experiment with different spices like paprika, garam masala, or chili powder to customize the flavor according to your preference.
  • For a tangy twist, add a splash of vinegar or a tablespoon of yogurt to the marinade.
  • Instead of mustard oil, use any other cooking oil of your choice such as vegetable oil or olive oil.
  • Serve the Choyela with a side of mint chutney or tamarind chutney for extra taste.
  • For a gluten-free version, ensure that all the spices used are gluten-free and substitute mustard oil with a gluten-free oil.

Recipe overview

Choyela is a traditional Nepalese dish showcasing juicy, flavorful chicken coated in a rich blend of spices. This recipe is simple and straightforward, requiring basic ingredients commonly found in a spice pantry. The chicken is marinated in earthy spices before being roasted and mixed with a homemade spice mix. It's then sautéed with onions, ginger, and garlic, finishing off with a refreshing splash of lemon juice and fresh coriander leaves. The result is a delicious dish with a wonderful balance of flavors - it's spicy, tangy, and incredibly satisfying. Whether served with rice or enjoyed as a snack on its own, Choyela promises a delightful culinary experience. Expect an engaging cooking process with an even more rewarding outcome. Enjoy the journey of creating this beloved Nepalese dish at home!

Common questions

  1. What is Choyela? Choyela is a traditional Nepali dish made with marinated and grilled chicken, flavored with various spices and herbs.
  2. How long does it take to marinate the chicken? It is recommended to marinate the chicken for at least 30 minutes to allow the flavors to penetrate the meat.
  3. Can I use bone-in chicken for this recipe? Yes, you can use bone-in chicken if you prefer. Adjust the cooking time accordingly to ensure the chicken is fully cooked.
  4. Can I use a different type of oil instead of mustard oil? While mustard oil adds a unique flavor to the dish, you can substitute it with another cooking oil of your choice if desired.
  5. Can I adjust the spice level? Absolutely! You can increase or decrease the amount of dried red chillis according to your spice preference.
  6. What can I serve Choyela with? Choyela is commonly served as an appetizer or snack with rice, beaten rice (chiura), or as a standalone dish accompanied by achar (pickle) and some greens.
  7. Can I make Choyela ahead of time? Yes, you can prepare the chicken and marinate it in advance. Grill or cook the chicken just before serving for the best taste and texture.
  8. Is Choyela spicy? Choyela has a moderate level of spiciness due to the dried red chillis and Sichuan pepper. However, you can adjust the spice level by reducing or increasing the amount of these ingredients.
  9. Can I use other meats instead of chicken? Yes, Choyela can be made with other meats such as pork or lamb. Adjust the cooking time accordingly depending on the type of meat used.
  10. Can I store leftovers? Choyela is best enjoyed fresh. However, if you have leftovers, store them in an airtight container in the refrigerator and consume within 2-3 days.

Serving dishes and utensils

  • Cutting board - Use a cutting board to chop the onion, garlic, ginger, and fresh coriander leaves.
  • Knife - A knife is essential for cutting the chicken into small pieces and chopping the ingredients.
  • Pan - Use a pan to cook the chicken and sauté the spices and other ingredients.
  • Blender or spice grinder - Use a blender or a spice grinder to grind the roasted spices into a powder.
  • Spatula or wooden spoon - A spatula or a wooden spoon is handy for stirring the chicken and spices while cooking.
  • Measuring spoons - Use measuring spoons to accurately measure the spices and lemon juice.
  • Mixing bowl - A mixing bowl is useful for marinating the chicken with the spices.
  • Lemon squeezer - If you have one, a lemon squeezer can be used to extract lemon juice without seeds.

Origin stories

Choyela, a popular Nepalese dish, is a specialty from the Newari cuisine, a major group in Kathmandu, Nepal. The Newari community takes immense pride in their culinary art, with unique dishes that tantalize the taste buds, and Choyela is no exception. Traditionally, the recipe was prepared with water buffalo meat. However, with time, variations have emerged, and now chicken and lamb are also used. The dish is usually enjoyed during festivals and special occasions, serving as a reminder of the rich cultural heritage of the Newari people. Interestingly, despite its popularity, the recipe for Choyela is very simple and is characterized by its distinct smoky taste and aroma. This is achieved by grilling the meat over flaming wood or charcoal, a tradition that has been passed down through generations and is still practiced today, making Choyela a beloved dish, not only in Nepal, but around the world.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.