Editorial sample recipeNepalesebeginnergluten-freehalaldairy-free

Kathmandu Pan-Seared Chicken Choila

Name: Kathmandu Pan-Seared Chicken Choila
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Nepalese
Ingredients: 1.5 lbs boneless skinless chicken thighs, halal-certified, cut into bite-sized pieces; 3 tbsp mustard oil; 0.5 tsp whole fenugreek seeds; 1 small red onion, finely diced; 3 cloves garlic, minced; 1 tbsp fresh ginger, julienned; 1 tsp chili powder; 0.5 tsp ground turmeric; 2 tbsp fresh lemon juice; 0.25 cup fresh cilantro, chopped

Warmly spiced bite-sized chicken seared until golden, then tossed in mustard oil bloomed with dark roasted fenugreek seeds, fresh ginger, and lemon juice.

Prep: 15 min
Cook: 20 min
Total: 35 min

AI-generated illustration of Kathmandu Pan-Seared Chicken Choila

AI illustration

Technique to learn

Warm Sizzling Oil Tempering

Pouring hot spiced oil directly over pre-cooked meat mixed with fresh raw aromatics creates a fragrant warm salad style dish.

Instructions

Step 1: Toss the chicken pieces with ground turmeric, half the chili powder, and half a teaspoon of salt in a bowl.
Step 2: Heat 1 tablespoon of mustard oil in a pan over high heat and sear the chicken for 7 to 8 minutes until charred and cooked through.

Step 3: Transfer the cooked chicken into a heat-safe bowl and mix in the diced red onion, minced garlic, julienned ginger, and remaining chili powder.

Step 4: Heat the remaining 2 tablespoons of mustard oil in a small pan over medium-high heat.

Step 5: Add the fenugreek seeds to the hot oil and fry for 30 to 45 seconds until they turn a deep dark brown color.

Step 6: Immediately pour the hot sizzling fenugreek oil over the chicken and raw aromatics mixture.

Step 7: Add lemon juice and fresh cilantro, toss thoroughly, and let sit for 5 minutes before serving warm.

Cooking tips

Browning fenugreek seeds to a dark brown releases a characteristic nutty-bitter taste central to choila.
Pouring sizzling oil over raw garlic and ginger softens their sharpness while retaining fresh crunch.
Original home-cooking adaptation inspired by Nepalese; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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