Tuesday, January 6, 2015

Chicken Choila


  • Boneless chicken, two lb, 
  • One half purple onion, 
  • One half green pepper,  
  • Three green onions,
  • Two tomatoes pieces, 
  • Three green hot chilli pepper, 
  • Cilantro around eight. 
  • Fenugreek seeds half table spoon.
  • Cooking oil around three table spoon, 
  • Cumin seeds one table spoon, 
  • Turmeric powder  quarter table spoon.
  • Garlic and ginger scrambled one half table spoon each.
  • Salt, lemon juice.


  1. Heat the boneless chicken pieces in the pan till it gets brown.
  2. Heat the chicken in both side, around fifteen to twenty minutes.
  3. After properly cooked, take out from pan let it cool and then cut into one inch pieces.
  4. Cut the onions, green pepper, hot chili, cilantro, green onions, tomatoes into small pieces.
  5. Heat the vegetable oil in a pan, pour some cumin seeds, turmeric powder, shan masala ,fenugreek seeds, pieces of tomatoes, green pepper, hot green chilli for around two minutes and stir it timely.
  6. Pour the mixture of oil with the vegetables and add salt, mix with all ingredient properly. 
  7. Nepali recipe "Chicken Choila" ready to put in a plate.
  8. Add puffed rice, pieces of ginger, bhatta and tomato sauce (chatni) and ready to serve.



  • Tomato around two. 
  • Cilantro around six.
  • Garlic paste one table spoon.
  • Ginger paste half table spoon.
  • Green onion leaf around three.
  • Lemon juice one table spoon.
  • Salt quarter table spoon, hot green chili three.


  1. Put the mixture of everything in the grinder and grind until it looks like paste.
  2. Taste it add more salt, lemon juice and hot green chilli and grind it as desired.
  3. Take out the paste and its time to put everything in the plate and ready for delicious taste.


Nepali recipe
Prepared by Anuj Bhandari
Louisiana Anthology
January 7, 2015

No comments:

Post a Comment