Britannia & Co’s Parsi Sali Chicken Recipe (Tried & Tested!)

If you didn’t know, I crowned Britannia & Co. the best restaurant in India. After you eat there, if you’re like me, you’ll be craving to make Sali Chicken at home too.

Thanks to CNN’s interview with Britannia’s owner Boman Kohinoor, we have the real Sali Chicken recipe straight from the man himself. Unfortunately, Mr Kohinoor has not given the actual recipe! I made it, and it tastes close, but it’s missing something. It’s not Britannia & Co. Sali Chicken, but it’s tasty and very healthy anyway!

Ingredients

• 2 finely chopped green chillies
• 2 large finely chopped onions
• A tiny piece of ginger
• Half a teaspoon of cinnamon powder
• Half a teaspoon of turmeric powder
• 1 teaspoon of garam masala
• Half a teaspoon of cumin seeds
• 7 or so curry leaves
• 6 cloves of garlic
• Salt
• 1 kilo of boneless chicken thighs, 10 pieces or so, cut into thirds
• 2 tablespoons of oil
• 3 cups of thin and crispy fried potato sticks (known as Lachha)

Instructions

1. Make a thick paste out of the garlic, ginger, garam masala, cinnamon and turmeric and set aside.
2. Drop curry leaves and cumin seeds in a pan with hot oil and stir slightly. After a few seconds, when the seeds start to splutter, add the chopped onions and chillies, let it cook and occasionally stir for about five minutes. Add the spices and stir for a minute or so.
3. Now bring in the chicken and stir in the pan till it’s well coated with the spices. Pour two cups of water, add salt and bring to boil. Cover with a lid, reduce heat and let the chicken cook for half an hour.
4. Uncover the dish and let it simmer in low flame for another thirty minutes until the chicken is soft and tender.
5. In a deep plate, place the chicken and arrange a nice, thick layer of potato sticks around the edges or on top. Serve piping hot with juicy lime wedges and onion.