Print

Paneer Reshmi Handi Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 11 reviews

Paneer Reshmi Handi is a flavorful Indian chicken curry cooked in a wok with a rich blend of yoghurt, cream, and spices. The dish features tender chicken cooked with aromatic garlic and ginger pastes, complemented by the smoky aroma from a piece of coal used in the traditional cooking method. Finished with melted cheese, fresh green chilies, and cracked black pepper, this curry offers a creamy, mildly spiced, and smoky delicacy perfect for a hearty meal.

Ingredients

Chicken and Vegetables

  • 750 g boneless chicken, cut into small strips (approximately 2 small chicken breasts)
  • 1/2 onion (1/2 cup), finely diced
  • 1 small green pepper or 1/2 a large one, thinly sliced into strips (about 3/4 cup)
  • Sliced green chilies (to taste)

Spices and Aromatics

  • 1.5 tsp garlic paste
  • 1.5 tsp ginger paste
  • 3/4 tsp salt
  • 2 tsp coriander powder (roasted “bhunna” dhania preferred)
  • 1 tsp cumin powder
  • 1/2 tsp garam masala
  • 3/4 tsp black pepper
  • 1/4 tsp white pepper
  • 3/4 tsp red chili powder (cayenne)

Dairy and Others

  • 1/3 cup yoghurt (whipped and at room temperature)
  • 1/3 cup cream (table, heavy, or whipping cream)
  • 1/3 cup grated cheese (see notes for recommendation, typically mild melting cheese)
  • 1 tbsp butter
  • 1 piece coal (for coal smoking)

Instructions

  1. Prepare Yoghurt: Whisk your yoghurt well until smooth and keep it nearby where you will be cooking for easy access.
  2. Heat Oil: Heat a few tablespoons of oil in a wok or sauté pan with a lid over medium heat to prepare the base for the curry.
  3. Sauté Onions: Add finely diced onions to the heated oil and cook on medium heat until they start to change color, indicating caramelization and softening.
  4. Add Aromatics: Stir in the ginger and garlic paste and cook for about one minute to release their fragrant flavors.
  5. Cook Chicken: Add the chicken strips to the pan and sauté, stirring frequently until the chicken changes color completely, indicating partial cooking.
  6. Add Spices: Mix in all the dry spices—salt, coriander powder, cumin powder, garam masala, black pepper, white pepper, and red chili powder—and cook for about a minute to bloom the spices and deepen their flavors.
  7. Add Yoghurt and Simmer: Pour in the prepared whipped yoghurt and add a splash of water. Stir well and cover the pan, letting the chicken simmer until tender. This should take about 10 minutes on medium-low heat.
  8. Add Peppers, Butter, and Cream: Heat your charcoal separately. Then add the green pepper strips, butter, and cream to the chicken mixture, cooking until the peppers are just tender-crisp for a balanced crunch and creaminess.
  9. Turn Off Heat: Switch off the stove in preparation for the coal smoking step to infuse the dish with smoky flavor.
  10. Smoke the Dish: Place a piece of onion peel or foil in the pan. Put the hot piece of coal on top, drizzle with a little oil, and immediately cover the pan with the lid to trap the smoke and infuse the curry.
  11. Remove Coal and Add Cheese: Once smoked, carefully remove the coal and foil or onion peel from the pan. If the curry is warm, stir in the grated cheese. If it’s cooled down, gently reheat just enough to melt the cheese, taking care not to burn it.
  12. Finish and Serve: Turn off the heat immediately after the cheese melts. Add freshly cracked black pepper and sliced green chilies as finishing touches. Serve hot for a delicious and creamy chicken handi experience.

Notes

  • For the cheese, mild melting cheeses such as processed cheese or paneer can be used. Choose a cheese that melts smoothly without overpowering the spices.
  • If preferred, heavy cream can be substituted with table cream or whipping cream depending on availability and desired richness.
  • The coal smoking step is traditional and optional, but it adds a distinctive smoky aroma to the dish.
  • This dish is moderately spicy; adjust the amount of green chilies and chili powder to suit your heat preference.
  • The dish should be cooked in a wok or deep sauté pan with a lid to effectively trap the steam and smoke.

Find it online: https://marthatasty.com/paneer-reshmi-handi-recipe/