Chicken Choila (Newari Grilled Spiced Chicken)
Charred chicken tossed warm with ginger, garlic, chilli, fenugreek and lime, a Newar favourite served with rice or flattened rice.
- Time45 min
- LevelEasy
- Costabout £1.60 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 424kcal
- 16.6gcarbs
- 7.3gof which sugars
- 17.1gfat
- 4.8gsaturates
- 50gprotein
- 4.7gfibre
- 1.8gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the grill to its highest setting. Rub the chicken with 1 tbsp oil, the turmeric and the salt.
- 2
Grill about 8 cm from the heat for 8 minutes on each side, until charred in places and cooked through with no pink in the middle. Rest for 5 minutes, then cut into small bite sized pieces.
16 min - 3
Heat 2 tbsp oil in a small pan until hot. Add the cumin and fenugreek seeds and let them sizzle for 15 seconds, then add the garlic, ginger and green chilli and stir for 30 seconds, until the smell is strong.
0 min 45 s - 4
Take the pan off the heat and stir in the chilli powder, Sichuan pepper and turmeric.
- 5
Put the warm chicken in a bowl with the red onion, spring onions and coriander. Pour over the hot dressing and the lime juice and toss well.
- 6
Taste, add a pinch more salt if needed, and serve warm with rice or flattened rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
