Newari Choila (Kathmandu Valley Char-Grilled Spiced Chicken/Mushroom with Fenugreek Oil) – Authentic Nepal Recipe
Newari feast classic finished by pouring sizzling oil infused with darkly toasted fenugreek seeds over turmeric-spiced meat.
- Country of Origin
- 🇳🇵 Nepal (South Asia, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Char-seared chicken thighs (or oyster mushrooms), Beaten rice (chiura) or steamed rice, Sliced red onion and radish, Dark-toasted fenugreek seeds in hot mustard oil, Turmeric
Ingredients for Newari Choila (Kathmandu Valley Char-Grilled Spiced Chicken/Mushroom with Fenugreek Oil) (4 Servings)
- 1.25 lbs (or 2.5 cups) char-seared chicken thighs (or oyster mushrooms), prepped into bite-sized pieces
- 1.5 cups beaten rice (chiura) or steamed rice, washed and trimmed
- 1 cup sliced red onion and radish
- 1 medium onion and 3 cloves garlic, finely minced with dark-toasted fenugreek seeds in hot mustard oil
- 1.5 tbsp traditional Nepal seasoning (turmeric, ginger-garlic paste, green chilies, cilantro)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Whisk together dark-toasted fenugreek seeds in hot mustard oil, turmeric, ginger-garlic paste, green chilies, cilantro, cooking oil, and sea salt in a bowl to form a fragrant Nepal marinade.
- Coat char-seared chicken thighs (or oyster mushrooms) and beaten rice (chiura) or steamed rice thoroughly in the seasoning and let sit for 10 minutes at room temperature.
- Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
- Sear char-seared chicken thighs (or oyster mushrooms) and beaten rice (chiura) or steamed rice for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with sliced red onion and radish, and serve immediately.