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.
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
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!