Paneer Reshmi Handi (Kolachi Style)

AuthorAwan
RatingDifficultyAdvanced
Paneer rashmi handi
Yields4 Servings
Prep Time7 minsCook Time25 minsTotal Time32 mins

INGREDIENTS

FOR GRAVY

  • ¼ cup oil
  • 1 onionchopped
  • 1½ to 2 tablespoon green chilli pasteless or more to taste
  • ½ tablespoon ginger paste
  • ½ tablespoon garlic paste
  • ½ cup yogurt

FRY CHICKEN

  • 400 grams chicken cubes
  • 1 tablespoon cornflour
  • ½ teaspoon Salt
  • 2 tablespoons butter
  • Sauté Veggies
  • ½ tablespoon oil
  • 1 small capsicumsliced
  • 1 small onionsliced

OTHER

  • ½ cup shredded cheeseloosely packed
  • ½ cup cream
  • 2 tablespoon butter
  • 3 medium chilliesdeseeded and cut in julienne
  • Saltto taste

Method

FOR GRAVY

  • In a pot, heat oil then add chopped onion, chilli, garlic and ginger paste. Mix well and cover the pot. Cook for 5 minutes on medium heat until onions are soft.
  • Switch off heat then add yogurt. Transfer gravy to a food processor and blend for 2-3 minutes until you have a very smooth this gravy. Set aside.

SAUTÉ VEGGIES

  • In same pot, heat oil and sauté sliced onion and capsicum for 2 minutes until soft.
  • Remove veggies to a plate and set aside.

FOR CHICKEN AND ASSEMBLE

  • In a bowl, mix chicken, salt and flour.
  • Again in same pot, heat butter on low flame. Add the chicken and cumin powder. Mix well and cook for 5 minutes until color changes.
  • Now add in yogurt gravy, sautéed onions, capsicum and cheddar cheese to the chicken pot. Mix well and simmer for 2-3 minutes. (Add 2 tablespoons of water to thin out gravy if needed.)
  • Finally, mix in cream. Add butter on sides of pot and simmer for few more minutes until oil separates. Served with crispy garlic naan.

Ingredients

Directions

Paneer Reshmi Handi (Kolachi Style)