Non Traditional Chicken Choyla

Choyla is a popular Newari dish. This recipe is easy to make and serves 4.


To marinate chicken:
3-4 pieces of Chicken Breast
1 tablespoon oil
1 teaspoon cayenne pepper
Black pepper
Salt to taste

To make spicy oil:
5 tablespoons vegetable oil
1 teaspoon fenugreek seeds
1 teaspoon cumin seeds
1 teaspoon turmeric powder

To make Choyla Mix:
1/2 tablespoon ginger paste
1/2 tablespoon garlic paste
1 teaspoon cayenne pepper
1 teaspoon cumin/coriander powder
1/2 cup cilantro (chopped)
2 tomatoes (chopped)
Salt to taste
1/2 tablespoon lime juice (optional)


1. Marinate chicken breast using oil, black pepper, cayenne pepper and salt, then bake it for 40 mins at 350 degree F. DSC_3466-001

2. Cut into smaller pieces. DSC_3467-001

3. If you want a smoky taste, you could fry chicken in a pan (after it is baked and cut) for 5 minutes until it starts to brown. DSC_3475-001

4. Transfer chicken to a large dish. Add ginger, garlic, cumin, coriander and cayenne pepper to the chicken. DSC_3481-001

5. In a pan, heat oil and add cumin seeds and fenugreek seeds. DSC_3484-001

6. Cook until fenugreek seeds turn black and add turmeric powder. Immediately after adding turmeric, remove from heat. DSC_3486-001

7. Add oil to the chicken. DSC_3488-001

8. Add cilantro. DSC_3489-001

9. Add tomatoes and salt. DSC_3493-001

11. Mix well. (Add lemon or lime juice if desired) DSC_3494-001

11. Enjoy Chicken Choyla with beer or wine! DSC_3497-001



  1. Anibes says:

    Traditionally, no tomatoes. That would make the mixture soggy.