A Newari specialty from Nepal, Chicken Choyela features tender, grilled chicken cubes tossed in a vibrant blend of fresh herbs, spices, and smoky mustard oil. Serve hot or at room temperature as an appetizer or part of a festive meal.
Chicken Choyela (Spicy barbeque)
Ingredients
For the Marinade
- 1 kg boneless chicken cut into 1″ cubes
- ½ tsp ground turmeric
- 1 tsp Nepali garam masala
- 1 tbsp minced fresh ginger
- 1 tbsp minced fresh garlic
- 2 fresh green chillies minced
- 1 tbsp fresh lemon juice
- ½ cup plain yoghurt
- 2 tbsp vegetable oil
- 1 tsp salt
For the Toss & Garnish
- 1 medium red onion finely chopped
- ¼ cup fresh cilantro chopped
- 3 garlic green stems finely chopped
- 3 green chillies finely chopped
- 3 tbsp fresh lemon juice
- 1 tbsp minced fresh ginger
- Salt to taste
- 1 tsp ground cumin
- 1 tsp cayenne pepper
- ½ tsp ground turmeric
- ¼ tsp Szechuan pepper finely ground
- 2 tsp mustard oil
- ¼ tsp fenugreek seeds
- 2 dried red chillies halved and seeded
- 4 cloves garlic slivered
- Wooden skewers soaked
Instructions
- In a bowl, whisk together the turmeric, garam masala, ginger, garlic, green chillies, lemon juice, yoghurt, oil, and salt. Add the chicken cubes, toss to coat, cover, and refrigerate for 2-4 hours, turning occasionally.
- Preheat a charcoal or gas grill to medium-high. Thread the marinated chicken onto oiled wooden skewers and grill, turning frequently, until browned and cooked through, about 10 minutes per side.
- Remove the chicken from the skewers and let it rest briefly. In a large bowl, combine the grilled chicken, chopped onion, cilantro, garlic stems, green chillies, lemon juice, and minced ginger. Season with cumin, cayenne, turmeric, Szechuan pepper, and salt.
- In a small skillet over medium heat, warm the mustard oil until just smoky. Add fenugreek seeds and dried red chillies; fry until the seeds turn reddish-brown. Stir in the slivered garlic, cook for a few seconds, then immediately pour this hot oil and spice mixture over the chicken. Toss well to coat.
- Cover and let the flavours meld for at least 15 minutes before transferring to a serving dish.
Notes
For the best texture and flavour, marinate the chicken for at least two hours so the spices fully penetrate the meat. Pat the pieces dry before grilling to achieve a slight char. The final drizzle of hot, fragrant mustard oil tempered with fenugreek and chillies gives this dish its signature smoky kick; pouring it over at the end preserves that aroma. Chicken Choyela can be served warm or at room temperature and makes a colourful starter or side. Leftovers keep well for a day and can be briefly reheated on the grill or in a hot skillet. Chicken Choyela is special because it is a smoky, spicy, salad-like Newari dish infused with mustard oil and Timur, carrying both textural experience and bold flavors unique to Nepal.