Nepali Chicken Choila

Ingredients

• 500 g Chicken breast (cut into small cubes)
• 1 Large red onion (thinly sliced)
• 1 حفنة Fresh cilantro (can be replaced with parsley)
• 1 Green chili (chopped; optional, preferably hot)
• 1 tbsp Minced garlic for the chicken
• 1 tbsp Minced ginger (to taste)
• 1 tsp Paprika (preferably smoked)
• 0.5 tsp Turmeric for the chicken
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 0.5 tsp Ground black pepper
• 0.5 tsp Ground chili pepper for the chicken (optional)
• Salt for the chicken (to taste)
• 1 cup Yogurt (1 to 1½ cups)
• 1 فص Minced garlic for the yogurt sauce
• Lemon juice for the yogurt sauce (a light squeeze)
• Salt for the yogurt sauce (less than ½ tsp)
• 2 tbsp Butter or ghee (for the tempering; also used with a little olive oil to sauté the chicken)
• Olive oil (a small amount for sautéing the chicken with the butter)
• 1 tsp Smoked paprika for the tempering
• 0.5 tsp Chili flakes for the tempering
• 0.5 tsp Turmeric for the tempering
• Bread or rice (for serving)
• Lemon juice for serving (an optional light squeeze)

Steps

1. 1

   Heat a skillet over high heat and add the butter or ghee with a little olive oil.

2. 2

   Add the chicken cubes to the skillet and sauté until nicely browned on the outside.

3. 3

   Before the chicken is fully cooked, add the minced garlic and ginger and stir until combined with the chicken.

4. 4

   When the chicken is nearly cooked, add the paprika, turmeric, cumin, ground coriander, black pepper, chili pepper, and salt. Stir until the spices are evenly distributed and the mixture develops a beautiful golden color.

5. 5

   Add the chopped green chili if desired, then immediately turn off the heat.

6. 6

   Add the raw red onion slices to the chicken and toss quickly.

7. 7

   Add the cilantro or parsley, mix quickly, then set the mixture aside.

8. 8

   To make the yogurt sauce, mix the yogurt with the minced garlic, salt, and a light squeeze of lemon juice.

9. 9

   To make the tempering, melt the butter or ghee in a skillet, then add the smoked paprika, chili flakes, and turmeric and stir quickly.

10. 10

    Pour the tempering directly over the yogurt sauce and stir.

11. 11

    Serve the chicken choila with bread or rice. You can add a little yogurt sauce on top and a light squeeze of lemon juice.

Notes

It was mentioned that the chicken is sautéed in butter with a little olive oil, but the amount of olive oil is unspecified. Cilantro can be replaced with parsley, and the green chili is optional. Serve the dish as a dip or alongside rice or bread.

Nutrition per serving

• Main dish
• Chicken
• Nepali
• South Asian
• Spicy
• Quick
• Easy
• Served with rice