Ingredients

Method

Cut the peeled ginger and garlic into small pieces.

Put them into a blender or a food processor.

Blend until you have a smooth paste. If needed, add a little water to help the blending process. Be careful not to add too much water, as it can dilute the flavor of the paste.

Grill the diced chicken until fully cooked and slightly charred. This can be done on a grill pan, barbecue, or in an oven under a broiler.

Once the chicken is cooked, let it cool and then cut it into small pieces.

Heat a pan and add the dried red chilies. Toast them until they become dark and aromatic, then grind them into a fine powder.

In a large bowl, combine the cooked chicken, chopped green chilies, chopped onion, spring onions, coriander, mustard oil, lemon juice, ginger-garlic paste, turmeric powder, ground red chilies, Szechuan pepper, and salt.

Mix well until all the ingredients are well combined and the chicken is fully coated with the spices.

Cover the bowl and leave it to marinate for about an hour. This will allow the flavors to infuse into the chicken.

Serve the Choila with beaten rice or as a side dish.