Chicken ChoilaSpiced Roasted Chicken
A bold Nepali appetizer of roasted chicken tossed with chili, ginger, garlic, onion, and warm spices, then finished with aromatic mustard oil infused with fenugreek.
Prep
20m
Cook
35m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Chicken
- 600gChicken Thigh (boneless)
- 15mlMustard Oil
- 6gSalt
- 3gTurmeric Powder
Dressing
- 30mlMustard Oil
- 3gFenugreek Seeds
- 12gGarlic (crushed)
- 10gFresh Ginger (crushed)
- 15gGreen Chili (finely chopped)
- 5gChili Powder
- 4gCumin Seeds (lightly crushed)
- 25mlLime Juice
- 120gOnion (finely chopped)
- 6gSalt
- 20gFresh Coriander (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 220°C (425°F). Rub the chicken thigh with the mustard oil, salt, and turmeric powder.
- 02
Roast the chicken until browned at the edges and the thickest part reaches 74°C (165°F), then let it rest briefly before cutting it into bite-size pieces.
- 03
Heat the mustard oil in a small pan over medium heat. Add the fenugreek seeds and cook until they darken and become aromatic.
- 04
Take the pan off the heat and immediately stir in the garlic and fresh ginger so they soften in the hot oil without burning.
- 05
In a bowl, combine the roasted chicken with the warm oil mixture, then add the green chili, chili powder, cumin seeds, lime juice, onion, salt, and fresh coriander.
- 06
Toss well and serve while still slightly warm or at room temperature.
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