Chicken Chhuela – Chef Bal Krishna Shrestha

Authentic Nepalese Chhuyala made with Buffalo meat Ginger, Garlic, Fenugreek, Lemon, Mustard Oil & Spring Coriander in Nepal.

The name ‘Chhuela’ comes from the Newari language; the combination of ‘Chhue’ which means cooked on fire or charcoal and ‘la’ which means meat. This dish is prepared mostly in the Kathmandu Valley region. In recent days, due to increased communication and mobility, other parts of the country, and the Nepalese community other parts of the world have been adapting the preparation of this dish. This salad can be prepared with chicken, pork, lamb, mutton, and mushroom. This festive salad is usually eating with beaten rice/flakes rice as a snack.

Serve Portion: 8 pax
Preparation Time: 15 min
Cooking & Assemble time: 15 min

Ingredients

  • 1.2kg diced Chicken fillet or leg meat
  • 80g Slice of red onion
  • 20g garlic slice/julienne
  • 20g ginger slice/julienne
  • 20g chopped coriander
  • 6 pieces  green chillies chopped
  • 2 plum tomatoes
  • 15ml lemon juice
  • 5g fenugreek seeds
  • 80ml mustard/rapeseed oil
  • 10g ground roasted cumin
  • 5g  ground red chilli

 

Methods of Preparation

  • Place diced chicken in a big bowl and marinate with turmeric and oil.
  • Thread the chicken pieces into 5/6 metal skewers. Be careful not to overload the chicken on skewers.
  • Next, carefully thread the tomatoes and green chillies onto more metal skewers.
  • Place the chicken skewers on top of fire or charcoal fire and slowly turn them around. Keep cooking chicken on fire until fully cooked.
  • Remove chicken skewers from heat.
  • Leave the chicken to cool for 5 mins.
  • In the meantime, cook tomato and chilli for few minutes on fire, remove from fire and blend in with a mortar and pestle to make a smooth paste.
  • Remove the chicken from skewers and place in a clean salad bowl.
  • Add the blended tomato and chilli. Next, add ginger, garlic, red onion, coriander, ground chilli, black salt, table salt, roasted ground cumin, lemon juice & a little bit of oil.
  • Mix well using clean hands or with wearing gloves until the spice has blended through the chicken.
  • Heat oil in a frying pan and add fenugreek seeds. Cook until it turns dark in colour (it should release a fragrant smell and become crispy).
  • Take the pan off the heat and add ground turmeric into the pan.
  • Quickly and carefully pour the heated oil on top of the chicken.
  • After a minute, mix well like before.
  • Transfer to clean bowl, sprinkle some ginger, and freshly chopped coriander. Now our Chicken Chhuela is ready to serve.

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