What Is Choila?
Choila (चोइला) is one of the most iconic dishes of Newari cuisine — charred, grilled meat (traditionally buff/buffalo) sliced thin and tossed in a bold, fiery spice mixture with mustard oil, timur, and fresh aromatics. It’s a centrepiece of the Newari festival feast (Samay Baji) and a staple of Newari bhojanalaya (traditional restaurants) in Kathmandu.
Unlike Sekuwa which is grilled on skewers, Choila is made by grilling or charring whole pieces of meat, then slicing and dressing them — almost like a warm spiced meat salad. The charring over direct flame gives it a distinctive smoky flavour that is essential to the dish.
Traditional vs Modern Choila
Traditionally, Choila is made with buff (water buffalo meat) — a culturally significant ingredient in Newari cuisine. In the UK, beef is the closest and most accessible substitute. Chicken Choila (Kukhura Ko Choila) has also become very popular and is easier to make at home.
Ingredients for Chicken Choila (Serves 4)
For Grilling:
- 600g boneless chicken thighs (or beef steak, thinly cut)
- 1 tsp turmeric
- 1 tsp salt
- 1 tbsp mustard oil
For the Choila Dressing:
- 3 tbsp mustard oil
- 1 tsp timur (Nepali Sichuan pepper), coarsely crushed — essential
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp chilli powder
- ½ tsp turmeric
- 4 garlic cloves, minced
- 1 inch ginger, finely grated
- 2–3 green chillies, finely sliced
- Juice of 1 lemon
- Salt to taste
- Fresh coriander, chopped
- 2 spring onions, finely sliced
- 1 tsp fenugreek seeds — for tarka (optional but traditional)
How to Make Choila — Step by Step
Step 1: Grill or Char the Meat
Rub chicken thighs with turmeric, salt, and a little mustard oil. Grill or char using one of these methods:
- Gas hob directly: Hold pieces over the flame with tongs, turning until charred on all sides — the most authentic method
- Charcoal BBQ: Grill over hot coals for 6–8 minutes each side until charred and cooked through
- Oven grill at maximum heat: Grill for 12–15 minutes turning once until well charred
- Griddle pan: Screaming hot cast iron pan, 5–6 minutes each side
The char is critical — Choila must have some blackened, smoky pieces. This is not a dish for gently cooked chicken.
Step 2: Rest and Slice
Allow the meat to rest for 5 minutes, then slice or shred into thin strips or bite-sized pieces. Place in a large mixing bowl.
Step 3: Make the Fenugreek Tarka (Optional)
Heat 1 tsp mustard oil in a small pan until smoking. Add fenugreek seeds and let them turn very dark (almost black) — about 30–40 seconds. Pour this tarka over the sliced meat immediately. This step adds a characteristic bitter, nutty depth that is very traditional in Newari cooking.
Step 4: Make the Dressing
To the sliced, tarka-dressed meat, add: mustard oil, crushed timur, cumin, coriander, chilli powder, turmeric, minced garlic, grated ginger, green chillies, lemon juice, and salt. Mix thoroughly so every piece of meat is coated.
Step 5: Add Fresh Aromatics
Add fresh coriander and sliced spring onion. Toss again. Taste and adjust salt, lemon, and chilli.
Step 6: Rest Before Serving
Leave Choila to rest for 15–20 minutes before serving — this allows the flavours to meld and the meat to absorb the dressing. It can also be made several hours ahead; the flavour improves with time.
How to Serve Choila
- ✅ As part of Samay Baji — the Newari festival platter with chiura, bara, boiled soybeans, and achar
- ✅ With chiura (beaten rice) — the classic everyday pairing
- ✅ With beaten rice and achar as a quick snack
- ✅ As a starter or side dish at Dashain and Tihar gatherings
- ✅ With cold Nepali beer — the classic Kathmandu combination
Choila vs Sekuwa — What’s the Difference?
Both are charred Nepali meat dishes but with key differences. Sekuwa is marinated before grilling and served hot off the grill — it’s the finished dish. Choila is grilled plain (or lightly seasoned), then dressed after cooking — it’s more like a spiced meat salad, often served at room temperature. Choila has more raw garlic and timur in the dressing, giving it a sharper, more pungent edge.
Choila Tips
- Char boldly: The smoky char is the soul of Choila. Don’t be timid with the heat.
- Timur is essential: The tingling, citrusy heat of timur is what defines Choila. It cannot be substituted.
- Raw garlic in the dressing: Don’t cook the garlic for the dressing — it goes in raw and pungent. This is intentional.
- Make ahead: Choila is even better after 2–3 hours as the meat fully absorbs the dressing. Perfect for preparing before a Dashain gathering.
- Mustard oil raw: The dressing uses raw mustard oil — don’t heat it. This gives a sharp, peppery bite that is characteristic of the dish.
Where to Buy Choila Ingredients in the UK
Timur and mustard oil — the two non-negotiable ingredients for authentic Choila — are available at MasalaMart, delivered across the UK with free delivery on orders over £50.