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:
- Blend yoghurt, green chilies and coconut powder with about 2-3 tablespoons of water to make a paste. Set aside.
- Heat oil. Add ginger & garlic and saute for 30 seconds.
- Add chicken and cook for a few minutes till it changes color.
- Add onions, followed by cumin seeds, coriander powder, salt and white pepper. Cook for 2-3 minutes till onion is soft.
- Add the yoghurt and coconut paste, and cook for a few minutes till chicken is tender.
- Add sliced capsicum and stir through.
- Add onions and sliced capsicum.
- 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.
- Add cream, butter and cheese. Let it cook for 2-3 minutes till gravy becomes thick and creamy.
- Serve hot garnished with sliced ginger and green chilies.
