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Recipe of the day: Chicken Paneer Reshmi Handi

Rida Lodhi
22 Aug, 2016
Life & Style
Photo: FILE Photo: FILE
Ingredients
  • 1 medium onion, roughly chopped (will be blended)
  • 2 tablespoon oil
  • 1 garlic clove, minced
  • 1 teaspoon ginger, minced
  • 250 grams chicken
  • 1 teaspoon roasted cumin seeds (bhuna zeera)
  • 1 teaspoon coriander powder (dhaniya powder)
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • ¼ - ½ cup yoghurt
  • 2 green chili’s, seeded & chopped
  • 2 tablespoon coconut powder
  • ½ capsicum, thinly sliced
  • ¼ cup cream
  • 1 tablespoon butter
  • 2 tablespoon mozzarella or cheddar cheese
  • Sliced ginger (for garnish)
  • Green Chili’s (for garnish)
Instructions
  1. Blend onion with a little water to make onion paste. Set aside.
  2. Heat oil. Add ginger & garlic and saute for 30 seconds.
  3. Add onion paste and cook on low flame till light golden (about 3-4 minutes).
  4. Add chicken and cook for a few minutes till it changes color.
  5. Add cumin seeds, coriander powder, salt and white pepper. Cook for a minute.
  6. Blend yoghurt, green chili’s and coconut powder with about 2-3 tablespoons of water to make a paste.
  7. Add green chili & coconut paste to the chicken. Cover the pot and cook on low simmer for about 20 minutes till chicken is tender. Add water if required.
  8. Add sliced capsicums and cook for 30 seconds.
  9. Add cream, butter and cheese. Let it cook for 2-3 minutes till gravy becomes thick and creamy.
  10. Serve hot garnished with sliced ginger and green chili’s.
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