Paneer Reshmi Handi

Ingredients for Paneer Reshmi Handi:

• ½ cup yoghurt
• 3 – 4 green chilies, seeded & chopped
• 4 – 5 tablespoon coconut powder
• Water, as required
• 2 medium onion, roughly chopped (will be blended)
• 4 tablespoons oil
• 2 garlic clove, sliced
• 2 teaspoons ginger, minced
• 500 grams boneless chicken, cut into cubes
• 2 onions, sliced
• 2 teaspoons roasted cumin seeds (bhuna zeera)
• 2 teaspoons coriander powder
• 2 teaspoons salt
• 1 teaspoon white pepper
• 1 capsicum, thinly sliced
• 2 tablespoons butter
• ½ cup cream
• 6 tablespoons mozzarella or cheddar cheese
• Sliced ginger (for garnish)
• Green Chilies (for garnish)

Method:

1. Blend yoghurt, green chilies and coconut powder with about 2-3 tablespoons of water to make a paste. Set aside.
2. Heat oil. Add ginger & garlic and saute for 30 seconds.
3. Add chicken and cook for a few minutes till it changes color.
4. Add onions, followed by cumin seeds, coriander powder, salt and white pepper. Cook for 2-3 minutes till onion is soft.
5. Add the yoghurt and coconut paste, and cook for a few minutes till chicken is tender.
6. Add sliced capsicum and stir through.
7. Add onions and sliced capsicum.
8. 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.
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 chilies.