Spicy Grilled Chicken Choila

Ingredients

• 500g (1.1 lb) boneless chicken thighs 500g (1.1 lb) boneless chicken thighs
• 2 teaspoons cumin powder 2 teaspoons cumin powder
• 2 teaspoons coriander powder 2 teaspoons coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tablespoons chili paste 2 tablespoons chili paste
• Juice of 2 lemons Juice of 2 lemons
• 2 tablespoons mustard oil 2 tablespoons mustard oil
• 1 red onion, finely chopped 1 red onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• Handful of fresh cilantro, chopped Handful of fresh cilantro, chopped
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 3g, 1g
• Protein: 32g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the cumin powder, coriander powder, turmeric powder, minced garlic, grated ginger, chili paste, and salt.
2. 2.
   Add the boneless chicken thighs to the bowl and mix well, ensuring the chicken is coated evenly with the spice mixture. Marinate for at least 30 minutes.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Grill the marinated chicken thighs for about 6-8 minutes on each side, or until cooked through and slightly charred. Remove from the grill and let it rest for a few minutes.
5. 5.
   Dice the grilled chicken into bite-sized pieces and transfer to a mixing bowl.
6. 6.
   Add the lemon juice, mustard oil, chopped red onion, green chilies, and fresh cilantro to the bowl. Toss well to combine.
7. 7.
   Adjust the seasoning with salt if needed.
8. 8.
   Serve the Spicy Grilled Chicken Choila with beaten rice or puffed rice.

Treat your ingredients with care...

• Mustard oil — Make sure to use pure mustard oil for an authentic flavor. If unavailable, you can substitute it with a combination of vegetable oil and a small amount of mustard paste.

Tips & Tricks

• For an extra smoky flavor, you can grill the chicken over charcoal instead of a gas grill.
• Adjust the amount of chili paste according to your spice preference.
• Letting the grilled chicken rest before dicing it will help retain its juiciness.
• Serve the Choila with a side of fresh cucumber slices to balance the heat.
• Leftover Choila can be refrigerated and enjoyed the next day, as the flavors intensify over time.

Serving advice

Serve the Spicy Grilled Chicken Choila as an appetizer or a main course. Garnish with additional chopped cilantro and serve with beaten rice or puffed rice for a traditional Nepalese experience.

Presentation advice

Arrange the diced grilled chicken Choila on a platter, garnish with fresh cilantro leaves, and sprinkle some red chili flakes for an added pop of color. Serve with a side of beaten rice or puffed rice for an authentic presentation.