Chicken Chowelaa

Name: Chicken Chowelaa (Kukhuraa ko Chowelaa)
Cuisine: Nepali
Ingredients: 3 to 4 medium cloves garlic, slivered; 2 dried red chilies, halved and seeded; ¼ teaspoon fenugreek seeds; 2 tablespoons mustard oil; ¼ teaspoon timmur (Nepali pepper), finely ground with a mortar and pestle; ¼ teaspoon timmur (Nepali pepper), finely ground with a mortar and pestle; Salt to taste; ⅛ teaspoon freshly ground black pepper; 1 teaspoon ground cumin; 1 tablespoon minced fresh ginger; ½ teaspoon ground turmeric; 1 teaspoon cayenne pepper powder; 4 fresh mild or hot green chilies, finely chopped; 4 fresh mild or hot green chilies, finely chopped; 3 tablespoons fresh lemon or lime juice; 3 tablespoons fresh lemon or lime juice; 1 medium red onion, finely chopped (about 1 cup); 2 pounds skinless, boneless chicken breasts or thighs, poached until fork tender, cut into bite-size pieces; 4 or 5 green onions (white and pale green parts), finely chopped; ¼ cup finely chopped cilantro; 2 pounds skinless, boneless chicken breasts or thighs, poached until fork tender, cut into bite-size pieces

Kukhuraa ko Chowelaa

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

Food and Flavours from Nepal

By Jyoti Pathak

Published 2023

About

Chowelaa is a well-known dish in Nepal and comes from the Newar community of Kathmandu. The chicken is boiled or roasted, cut into bite-size pieces, and combined with fresh herbs and spices. The intense flavor of this dish is achieved through the addition of tempered spices—spices fried in oil. This is an extremely versatile dish, and can be served hot, chilled, or at room temperature as a snack, appetizer, or part of a Nepali meal.

Ingredients

Asia
Nepal
Kathmandu
Starter
Snack
Gluten-free

Ingredients

Method