With 6 outlets in Delhi NCR, Soda Bottle Opener Wala transports the quintessential food of the Bombay’s Irani cafe to cities across India. I have a special connect with the eatery as it was one of the firsts I tried as an outsider at Delhi’s Khan Market. The restaurant’s chefs provide two recipes that you can prepare at home for a hearty meal. First is a paya soup that is came to Bombay with post-Partition refugees. It was a creation of  the Muslims living in Lahore, Lucknow, and Hyderabad. Another recipe listed below is that of chicken tossed in a spicy green chilli masala.

• Cooked mutton paya 80gm
• Paya stock 120ml
• Green chilly 2gm
• Ginger 2gm
• Mint 2gm
• Wheat flour 20gm
• Water 100ml
• Fried onion 5gm
• Lemon 5gm
• Salt 1gm
• Pepper 1gm

Method:

1. In a pressure cooker add oil, ginger garlic paste and the whole spices and sauté.
2. Add the mutton paya and sauté. Add water just to immerse them. Cook for about 6-7 whistles until cooked.
3. Add the stock along with 2 pieces of the paya along with water and give it a boil.
4. Add chopped mint leaves, green chilies, ginger juliennes and boil again for about 1 min.
5. Make a slurry of the wheat flour and add the soup and boil until it thickens a little.
6. Add lemon juice. Serve hot in a soup bowl garnished with the fried onion, chopped mint and a slice of lemon.

Prep time: 20 minutes

Cook time: 30-40 minutes

Total time: 50-60 minutes

Ingredients:

• Chicken thigh boneless 240gm
• Green chilly 25gm
• Ginger garlic paste 20gm
• Salt 2gm
• Lemon juice 10ml
• Coriander powder 5gm
• Capsicum 50gm
• Garam Masala 2gm
• Coriander leaves 20gm
• Curd 50gm
• Ghee 20ml
• Oil 50 ml

For Garnish

• One fried chilly
• Lemon 70 gm

Method:

1. Take the cut chicken boti (6 pieces) and marinate with half of the oil, ginger garlic paste, salt, and lemon juice for about 30 mins.
2. Grind the green chilies and mix with the chicken.
3. In a pan, add oil and add the chicken and toss on a high flame for about 2 mins.
4. Once the chicken is sealed, water is dried and it leaves fat, add the curd and toss on a high flame until the chicken is completely cooked.
5. Finish with lemon juice. Serve hot garnished with lemon wedge and fried chili.