Chicken Choila is a traditional Nepali dish that originates from the Newar community, an indigenous ethnic group in the Kathmandu Valley of Nepal. Choila is a type of spiced and grilled or smoked meat preparation, and it is often made with chicken, buffalo, or goat meat. The dish is known for its bold flavors and aromatic spices. It is often enjoyed as an appetizer or side dish and is commonly served during festivals, celebrations, and special occasions in Nepal.Here's a basic recipe for Chicken Choila:

Ingredients:

• 1 pound (450 grams) boneless chicken, cut into small pieces
• 2 tablespoons mustard oil (or any cooking oil)
• 1 tablespoon ginger-garlic paste
• 1 tablespoon cumin powder
• 1 tablespoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• Salt to taste
• 2-3 green chilies, finely chopped
• 1 tablespoon mustard seeds, coarsely ground
• Fresh coriander leaves, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

Marinate the Chicken:

In a bowl, combine the chicken pieces with mustard oil, ginger-garlic paste, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well to ensure the chicken is evenly coated with the spices. Let it marinate for at least 1-2 hours or overnight in the refrigerator for better flavor absorption.

Grill or Cook the Chicken:

Grill the marinated chicken until it's cooked through and has a smoky flavor. Traditionally, Choila is prepared by smoking the marinated meat, but grilling or roasting in an oven is a common alternative.

Prepare the Spice Mix:

In a separate bowl, combine coarsely ground mustard seeds, chopped green chilies, and a bit of salt. This mixture will be used to add additional flavor to the choila.

Mix the Grilled Chicken and Spice Mix:

Once the chicken is cooked, chop it into smaller pieces. Add the grilled chicken pieces to the spice mix and toss well until the chicken is coated with the mustard and chili mixture.

Garnish and Serve:

Garnish the Chicken Choila with freshly chopped coriander leaves. Serve it with lemon wedges on the side.