Choila Revelation: A Picky Eater's Perfect Recipe

Embarking on the culinary adventure of Choila has been a game-changer for me, someone who's always been a bit particular about their meat choices. Back in Nepal, I wasn't really a fan of the traditional boiled meat version – it just didn't hit the right notes for me. But guess what? I stumbled upon a game-changing way to make Choila, and now it's become a star on my favorites list.

Now, I'm not just your run-of-the-mill meat lover; I'm the picky kind. So, if you're like me, you're in for a treat with this recipe. And hey, even if you're just a meat enthusiast in general, this one's for you too! Voila! Choila.

Alright, let's get into the nitty-gritty. You're gonna need some fresh chicken breast – about 600 gm of it. Then, the flavor party kicks off with 18gm tablespoons of Ginger-Garlic Paste, 7.5gm Cumin. Sprinkle in 5 gm teaspoons of Turmeric powder, 5 gm of Red Chili powder, and a 10 gm of Salt – adjust that to your taste.

Now, for the magic touch – 60 ml tablespoons of mustard Oil to add that lusciousness, followed by 2 gm of Timur pepper for that extra kick. Toss in some medium-sized sliced ginger Julian , about 12 gm cloves of finely sliced and julian garlic, 25 gm chopped spring onion, and a 2 gm dalle Khursani for that spicy dance.

But here's where it gets interesting – four medium-sized tomatoes, peeled and either boiled or microwaved, join the mix. Now, for the star of the show – grill the chicken breast or slightly boil it until it turns white. Slice it up and throw it in the oven, preheated to 185 degrees for 8 minutes, then broil it for an additional 4 minutes. And just like that.

Choila perfection achieved!

Simple, right?

This Choila Revelation brings together the savory goodness of spiced chicken with the crisp freshness of the salad, creating a balanced and flavorful meal that's sure to satisfy even the pickiest eaters.

The vibrant colors and diverse textures make it visually appealing, adding to the overall dining experience.