Authentic Nepalese Chhuela By Chef Balkrishna Shrestha

Nepalese Chhuela Newsgroup Recipes

Authentic Nepalese Chhuela made with buffalo meat ginger, garlic, genugreek, lemon, mustard oil & spring coriander. The name ‘Chhuela’ comes from the Newari language; the combination of ‘Chhue’ which means cooked on fire or charcoal and ‘la’ which means meat. This dish is prepared most in the Kathmandu Valley region. In recent days, due to increased communication and mobility, other parts of the country and the Nepalese community other parts of the world have been adapting the preparation of this dish.  This salad can be prepared with chicken, pork, lamb, mutton and mushroom. This festive salad is usually eaten with beaten rice/flakes rice as a snacks.

Nepalese Chhuela Newsgroup Recipes

Chicken Chhuela or Kathmandu Chicken salad

Serve: 8 people, Preparation time: 15min & Cooking / Assemble time: 25min

1.2kg diced Chicken fillet or leg meat
80g Slice of red onion
20g garlic slice/julienne
20g ginger slice/julienne
20g chopped coriander
6p  green chillies chopped

2 plum tomatoes

15ml lemon juice

5g fenugreek seeds

80ml mustard/rapeseed oil

10g ground roasted cumin

5g  ground red chilli

Nepalese Chhuela Newsgroup Recipes


Ÿ  Place diced chicken in a big bowl and

marinade with turmeric and oil.

Ÿ  Thread the chicken pieces  into 5/6 metal skewers. Be careful not to overload the chicken on skewers.

Ÿ  Next, carefully thread the tomatoes and green chillies onto more metal skewers.

Ÿ  Place the chicken skewers on top of fire or charcoal fire and slowly turn them around.  Keep cooking chicken on fire until fully cook.

Ÿ  Remove chicken skewers from heat.

Ÿ  Leave the chicken to cool for 5 mins.

Ÿ  In the meantime, cook tomato and chilli for a few minutes on fire, remove from fire and blend in with a mortar and pestle to make smooth paste.

Ÿ  Remove the chicken from skewers and place in a clean salad bowl.

Ÿ  Add the blended tomato and chilli. Next, add ginger, garlic, red onion, coriander, ground chilli, black salt, table salt, roasted

          ground cumin, lemon juice & little bit of oil.

Ÿ  Mix well using clean hands or wearing gloves until the spices have blended through the chicken.

Ÿ  Heat oil in a frying pan and add fenugreek seeds. Cook until it turns dark in colour (it should release a fragrant smell and       become crispy).

Ÿ  Take the pan off the heat and add ground turmeric into the pan.

Ÿ  Quickly and carefully pour the heated oil on top of the chicken.

Ÿ  After a minute, mix well like before.

Ÿ  Transfer to clean bowl, sprinkle some ginger, and fresh chopped coriander. Now our Chicken Chhuela or Kathmandu chicken  salad is ready!

Sarah Brooks

Sarah Brooks

Sarah has worked in marketing and content creation for many years. In her role at Newsgroup, she is the online editor of with a particular interest in local news and events. Sarah also works closely with our editorial team on our printed editions in Tallaght, Lucan, Clondalkin and Rathcoole/Saggart. If you have a story and would like to make contact please email Sarah at


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