Chicken Choila is a traditional Nepalese dish that is loved for its bold and flavourful blend of ginger, garlic, spices, and smoky chicken. This recipe offers a quicker and easier way to recreate the dish at home, without sacrificing the powerful flavours that make Chicken Choila so irresistible. If you'd like to try your hand at making the dish in its more traditional form, a recipe is available for a traditional chicken choila. As someone who craves Chicken Choila often due to its addictive flavours, I have found that this simplified version satisfies my cravings in a pinch when I don't have a lot of time to prepare a full recipe.
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Chicken choila is a delicious and flavourful chicken salad that is easy to prepare. With this recipe I have created a few shortcuts making it even more easy to prepare!
It is traditionally made with a dressing that combines semi-cooked tomato, ginger, and garlic, which provides a unique and tangy flavour. The semi- raw ingredients are combined with char-grilled chicken, resulting in a refreshing and invigorating salad that is sure to satisfy.
There are many variations of chicken choila, and this is the recipe I use when I am short on time and can't make it the traditional way. If you have time I would highly suggest trying making it the traditional way too.
Traditional Chickan Choila Recipe
If you have more time then it is totally worth trying out the traditional chicken choila! One of my absolute favourite dishes. Check out this traditional chicken choila recipe!
Suggested Alterations for Chicken Choila
- If you have more time it is worthwhile making chicken choila the traditional way as it has more depth of flavour! Check out the traditional chicken choila recipe!
- You can substitute chicken with any other meat- lamb, mutton, duck, buffalo, beef.
Chicken Choila Easy (Spiced Chicken Salad) सजिलो कुखुराको छोइला
Ingredients
- 500 g chicken Boneless chicken breast or thigh
- 3 tablespoon Tomato paste Canned tomato or 2 fresh tomato in a paste consistency (blend or crush)
- 3 Spring onions Cut into thin slices
- ½ onion medium sized, thinly sliced
- 3 tablespoon Lemon Juice
- 1 teaspoon Coriander Powder
- 2 teaspoon Chilli Powder
- ½ teaspoon Salt add according to taste
- 1 teaspoon Timmur powder (Nepali Sichuan Peppercorn) optional
- 2 fresh chilli optional. Adds spice to the dish.
Tempered Oil Dressing
- 4 tablespoon Vegetable Oil
- 1 teaspoon Ginger Paste
- 1 tablespoon Garlic Paste
- 1 tablespoon Soy Sauce
Instructions
Cook the Chicken
- Cook the chicken large pieces without cutting it yet. My personal favourite is to barbecue the chicken for 20 minutes so it imparts a smoky flavour to the chicken. Alternatively oven bake the chicken at 180 degrees for 30 minutes or pan fry until cooked and golden.
- Leave to cool then cut into bitesized strips.
Make the tempered oil dressing
- Place ginger and garlic paste in a bowl. Heat the vegetable oil in a frying pan until smoking.
- Whilst the oil is hot add it into the bowl with ginger and garlic paste.
- Then add soy sauce
Mix everything together
- Get a large bowl add the cooked chicken, tempered oil dressing, tomato paste/ chopped tomato, spring onions, onion, coriander powder, chilli powder, timmur powder, salt and lemon juice. Optional to add some finely sliced chilli pepper for spice.
- Mix everything together well and serve cold.
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