Chicken Choila (Egg-Free)

Instructions

1. 1In a medium bowl, combine the about 680 g boneless, skinless chicken thighs with the 2 tbsp ginger-garlic paste, 1 tsp turmeric powder, 1-2 tsp chili powder, 1 tsp cumin powder, 1 tsp coriander powder, and 1 tsp salt. Mix thoroughly to ensure the chicken is evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
2. 2Prepare your grill or a large skillet for cooking. If using a grill, preheat it to medium-high heat (around about 205°C or 200°C). If using a skillet, place it over medium-high heat.
3. 3Cook the marinated chicken for 6-8 minutes per side, or until it is cooked through and has developed some charred edges. The internal temperature should reach 74°C. Remove the chicken from the heat and let it cool slightly for about 5-10 minutes.
4. 4Once the chicken is cool enough to handle, cut the about 680 g grilled chicken into 1.27 cm pieces.
5. 5Finely chop the 1 medium red onion and the 1 medium green bell pepper. Measure out the 2 tbsp mustard oil and 2 tbsp lemon juice.
6. 6In a large bowl, combine the diced chicken, chopped red onion, chopped green bell pepper, 2 tbsp mustard oil, and 2 tbsp lemon juice. Toss everything together until well mixed.
7. 7Chop the 1/4 cup fresh cilantro. Add the chopped cilantro to the bowl with the chicken mixture and toss once more to combine.
8. 8Prepare the 4 cups of beaten rice (chiura) according to your preferred method. Serve the chicken mixture immediately with the prepared beaten rice.

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