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Brief Overview
Choila is one of those dishes that makes an immediate impression, both for its bold flavour and its deep cultural roots. Traditionally enjoyed by the Newar community in Nepal, it is a spicy grilled meat dish that speaks to the country’s love of fire, smoke, and spice.
Often served as part of a ceremonial spread or as a popular street food, Choila brings together rustic simplicity and powerful taste. It is not just about the meat but the way it carries the heat of chillies, the bite of garlic, and the aroma of mustard oil in every mouthful.
What Is Choila?
Choila is made by grilling or smoking chunks of meat, usually buffalo, then tossing them in a robust blend of spices, oil, and aromatics. While it may sound straightforward, the flavour profile is anything but. It is bold, fiery, and layered with smoky complexity.
In recent years, people have begun preparing it with other meats like chicken or mutton, but the essence remains the same. Choila is typically served cold or at room temperature, often alongside beaten rice and a wedge of lemon, making it both a filling meal and a snack full of impact.
Ingredients and Taste
The core ingredients in Choila are the grilled meat itself, mustard oil, garlic, ginger, red chillies, salt, and fenugreek seeds. The meat is first grilled until slightly charred, then cut into bite sized pieces and marinated in this intensely aromatic mixture.
Mustard oil gives it a sharp and pungent base, while the chillies and garlic build heat and depth. Toasted fenugreek seeds, sizzling in hot oil, are added last, creating a fragrant finish that lingers on the palate long after the final bite.
Though the spices can be fiery, the taste of Choila is about more than just heat. There’s a smoky richness from the meat, a tangy lift from fresh lemon juice, and a layered complexity that speaks to the skill and care behind its preparation.
A Taste of History
Choila has long been a staple in the ceremonial feasts of the Newar people, often forming part of the traditional Samay Baji set. This isn’t just a meal but a cultural ritual, typically shared during religious festivals and family gatherings.
Historically, buffalo meat was used due to religious and cultural reasons, particularly in the Kathmandu Valley where the Newar community resides. The dish likely originated as a way of preserving and flavouring meat using locally available spices and oils.
Over time, Choila has travelled beyond Newar households and into Nepalese restaurants and street food stalls across the country. While its preparation may vary, its identity remains rooted in its origins – fiery, rustic, and unapologetically bold.
Choila is more than just grilled meat. It is a dish with a voice, telling stories of celebration, community, and the age old love of spice. Whether eaten at a family gathering or from a paper plate on a busy Kathmandu street, it offers a true taste of Nepal.
How to Make Choila
Choila is all about bold spices, smoky grilled meat, and layers of heat and tang. Traditionally made with buffalo meat in Nepal, it’s just as satisfying with chicken thighs if you’re looking for a lighter option.
The secret lies in high-heat grilling, mustard oil, and the unmistakable zing of timur (Sichuan pepper). This recipe walks you through the key steps to achieving the perfect balance of char, spice, and aroma; just like it’s done in Nepali kitchens. See the recipe card at the bottom for printable directions
Ingredients:
- 500g boneless buffalo meat or chicken thighs (skinless, cut into large chunks)
- 2 tablespoons mustard oil (plus extra for grilling and finishing)
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder (adjust to taste)
- 1 teaspoon timur (Sichuan pepper) ground
- 2 green chillies (finely chopped)
- 1 tablespoon garlic (finely sliced and fried until golden)
- 1 small red onion (finely sliced)
- Juice of 1 lime
- Salt to taste
- Fresh coriander leaves (for garnish)
- Optional: 1 tablespoon fenugreek seeds (for tempering)
Cooking Instructions
Step 1: Marinate the Meat
In a large bowl, mix the meat with ginger paste, garlic paste, turmeric, chilli powder, salt, and 1 tbsp mustard oil. Rub the mixture thoroughly into the meat. Cover and let it rest for 30 minutes at room temperature to absorb the flavours.
Step 2: Grill the Meat
Preheat a grill or oven to 220°C. Arrange the marinated pieces on a rack or tray, keeping them spaced apart. Brush lightly with mustard oil to encourage charring and depth of flavour.
Step 3: Char to Perfection
Grill for 8–10 minutes on each side, turning occasionally. You’re looking for a smoky char on the outside while keeping the meat juicy inside.
Step 4: Rest and Slice
Let the grilled meat rest for 5 minutes before slicing into bite-sized pieces. This helps retain its juices and tenderness.
Step 5: Smoke the Oil
Heat 2 tbsp mustard oil in a small pan until it starts to smoke. This traditional technique mellows the oil’s sharp edge and unlocks its nutty aroma.
Step 6: Spice and Toss
In a mixing bowl, combine the grilled meat with ground cumin, coriander, timur, green chillies, and the smoked mustard oil. Toss well to coat every piece.
Step 7: Layer Flavour
Add the lime juice, sliced red onion, and fried garlic. Mix gently. Taste and adjust salt and chilli as needed.
Step 8: Optional Tempering
For an extra layer of authenticity, heat a teaspoon of oil until hot, add the fenugreek seeds, and let them turn deep brown (not black). Pour this aromatic oil over the meat mix for a nutty, slightly bitter contrast.
Step 9: Let It Rest
Give the dish a final gentle toss, then let it sit at room temperature for 10 minutes. This allows the spices to fully infuse the meat.
Final Step: Serve
Serve Choila warm or at room temperature, garnished with fresh coriander. It’s traditionally enjoyed with chiura (beaten rice) and cucumber slices, though it pairs beautifully with a cold beer or tangy achar too.
Cooking Tips for Perfect Choila
- Use boneless thigh meat for juicier results compared to breast meat which can dry out.
- Mustard oil must be heated until smoking to remove its raw flavour and enhance its boldness.
- Grilling over charcoal provides an authentic smoky note, but a grill pan with high heat works well too.
- Timur (Sichuan pepper) is key to the tingling sensation in choila. Crush just before use for maximum aroma.
- Resting grilled meat before tossing in spices helps it absorb flavours without losing moisture.
- Tempering fenugreek properly is critical. It should turn dark brown, not black, to avoid bitterness.
Nepali Choila (Spiced Grilled Meat)
Ingredients
- 500 g boneless buffalo meat or chicken thighs skinless, cut into large chunks
- 2 tablespoons mustard oil plus extra for grilling and finishing
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder adjust to taste
- 1 teaspoon timur Sichuan pepper ground
- 2 green chillies finely chopped
- 1 tablespoon garlic finely sliced and fried until golden
- 1 small red onion finely sliced
- Juice of 1 lime
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Begin by marinating the meat. In a large bowl, combine the meat with ginger paste, garlic paste, turmeric, chilli powder, salt, and a tablespoon of mustard oil. Massage the spices into the meat thoroughly. Cover and let it rest for 30 minutes at room temperature.
- Preheat a grill or oven to 220°C. Arrange the marinated meat on a grill rack or tray, ensuring the pieces do not overlap. Lightly brush with mustard oil for added flavour and to promote charring.
- Grill the meat for 8 to 10 minutes on each side until nicely charred and cooked through. Turn occasionally to avoid burning. The surface should have a smoky, slightly crisp edge while the inside remains juicy.
- Remove the meat and allow it to rest for 5 minutes. Then cut it into bite sized pieces using a sharp knife. This rest period helps retain moisture in the meat when slicing.
- Heat two tablespoons of mustard oil in a small pan until it begins to smoke lightly. This step mellows the oil’s sharpness and enhances its aroma, a classic technique in Nepali cooking.
- In a large mixing bowl, combine the grilled meat pieces with cumin, coriander, timur, green chillies, and the smoked mustard oil. Mix thoroughly, ensuring each piece is well coated with the spices.
- Add lime juice to brighten the mixture. Then stir in the sliced red onion and fried garlic for crunch and aroma. At this stage, adjust seasoning to your preference, especially salt and chilli.
- For an optional authentic touch, temper with fenugreek seeds. Heat a teaspoon of oil until hot, add fenugreek seeds and let them darken slightly before pouring over the meat mix. This adds a nutty bitterness that balances the spice.
- Toss the mixture once more to integrate the tempered oil and seeds. Be gentle to maintain the meat’s texture. Allow the Choila to rest at room temperature for 10 minutes to absorb flavours.
- Serve Choila slightly warm or at room temperature, garnished with chopped coriander leaves. Traditionally paired with chiura (beaten rice) and cucumber slices, this dish also works beautifully with a cold beer or tangy achar on the side.
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