Chicken Haku Choila

One of the popular Newari dish in Nepal, Choila is a famous and desired appetizer served together with Chiura (beaten rice). Although it is traditionally made with buffalo meat, it can be made using chicken meat too. In Nepa Vasa Haku means ‘black’ referred to the meat cooked over fire. While making Choila in a typical or traditional way, the meat is cooked over fire made by using straw from rice or wheat. However, while making it at home, you can cook it over grill for the smokey flavor.


1 lb chicken thighs. (better use boneless chicken)

1 tsp jeera powder

1 tsp black salt

5-6 green chilies sliced

6-7 pods thin julienned garlic

1 inch fresh thin julienned ginger

2 tsp lemon juice (optional)

1 cup chopped cilantro for garnish

4 Whole Tomatoes

Salt to taste

Add Chilli Powder (Khursani Dhulo) to taste

Add Extra 1/2 tbsp Timmur Powder (Nepali Timmur Dhulo) to taste

For tempering:

2 – 3 tsp Nepali Bhuteko Toriko Tel

1 tsp fenugreek seeds

1 tsp turmeric powder


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