Chicken/ Dinner/ Pakistani Recipes

Paneer Reshmi Handi

Paneer Reshmi Handi. This decadent chicken dish with its rich & creamy sauce flavored with coconut & green chili’s is just the thing to impress friends & family.

Inspired by the version at Kolachi, this recipe of paneer reshmi handi consists of boneless chickenin a rich & creamy sauce flavored with coconut & green chili’s. Just the thing to impress friends & family.

If a visitor comes to Karachi and you have to take them to just one restaurant in the city where would you go?


That’s pretty much the answer everyone would give.

Why? Is it because of:

  1. The ambiance or
  2. The food or
  3. The service

Fortunately for us one would be left wondering what to pick because all of them are true.

The food is delicious both in terms of flavor and variety. They make sure it’s served steaming hot inspite of the fact that its next to the sea so there’s a constant sea breeze. Then the customer service – the appetizers will be served early and the main course will be served later and always on the stated time.

There will be someone who will ask for your experience and just in case there was an issue, minor as it maybe be; they will do their utmost t fix it and make sure you leave satisfied.

No wonder people keep coming here again and again. The popularity of the restaurant can be seen from the fact that even with three floors and a table turnaround time of 45 minutes to an hour there is almost always a waiting line.

As you can tell it’s one of my most favorite restaurants in town – a place where I can take an important guest and not have to worry about anything.

This recipe today is inspired by one of their many specials on their menu, the Paneer Reshmi Handi. The one at Kolachi is served in a Handi (claypot) – boneless pieces of tender & juicy chicken in a delicately spiced cream sauce. It’s sinful indulgence especially with some aromatic and crispy garlic naan on the side.

My recipe obviously cannot compare to the original but it is a pretty delicious version of the same dish and probably just a teensy bit healthier as well. Just perfect for those days when you want to make something decadent and comforting for yourself or are unable to go to your favourite restaurant in town.

Would love it if you could try out and rate the recipe, and let me know how it was in the comments below! 

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Paneer Reshmi Handi

This decadent chicken dish with its rich & creamy sauce flavored with coconut & green chili’s is just the thing to impress friends & family.

Course Dinner
Cuisine Pakistani
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 3 people
Calories 1082 kcal


  • 1 medium onion roughly chopped (will be blended)
  • 2 tablespoon oil
  • 1 garlic clove minced
  • 1 teaspoon ginger minced
  • 300 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
  • 2 tablespoon butter
  • 2 tablespoon mozzarella or cheddar cheese
  • Sliced ginger for garnish
  • Green Chili’s for garnish


  1. Blend onion with a little water to make onion paste. Set aside.
  2. Heat oil. Add ginger & garlic and saute for 30 seconds. Add onion paste and cook on low flame till light golden (about 3-4 minutes).

  3. Add chicken and cook for a few minutes till it changes color. Add cumin seeds, coriander powder, salt and white pepper. Cook for a minute.

  4. Blend yoghurt, green chili’s and coconut powder with about 2-3 tablespoons of water to make a paste.
  5. 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.
  6. Add sliced capsicums and cook for 30 seconds.
  7. Add cream, butter and cheese. Let it cook for 2-3 minutes till gravy becomes thick and creamy.
  8. Serve hot garnished with sliced ginger and green chili’s.

Recipe Notes

A quick tip for mincing fresh garlic and/or ginger is using a grater/zester. Microplane is the best but others work just as well. Just be careful of your fingers.


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  • Reply
    Zohaib Ali Khan
    October 5, 2015 at 8:29 am

    Ms. Krun, can u tag me in some recipes in the blog that are easy to make (<30 min with no special ingredients)? thanks

  • Reply
    January 1, 2016 at 4:37 pm

    Hi. I have a few questions:
    1) Instead of 1 garlic clove minced and 1 tsp ginger minced, can I just use 1 tsp garlic paste and 1 tsp ginger paste?
    2) Instead of 2 tbsp coconut powder, can I use coconut milk? How much?
    3) Can I use 1 tsp zeera powder instead of 1 tsp bhuna zeera?
    (Sorry I am looking for shortcuts)

    • Reply
      February 18, 2016 at 6:34 pm

      Apologies – this went in my spam folder so just seeing it now.
      1) Of course you can 🙂 – fresh garlic and garlic gives a lovely aroma but you can always use paste as a quick substitute.
      2) Yes you can. About 1/4 – 1/2 cup should be good. Just taste and adjust as necessary. I personally love the creaminess of coconut milk.
      3) Again yes.

  • Reply
    June 23, 2016 at 3:18 pm

    If i want to make 2kg chicken…do i simply up all ingredients 8x the quantity in terms of proportion…or i will i have to see for certain ingredients it will be lesser??? Sorry, novice here!! :/

  • Reply
    July 1, 2016 at 1:39 pm

    I finally tried this. It turned out great. Thanks! 🙂

  • Reply
    October 22, 2016 at 9:38 pm

    We tried it and it was great, thanks for sharing.

  • Reply
    Mrs Hassan
    November 8, 2016 at 10:12 am

    Mrs Hassan says:
    I tried it this sunday and it was scrumptious.thanks kiran for the wonderful recipe.

    • Reply
      November 8, 2016 at 10:15 am

      I am glad you enjoyed it 🙂 Do try out other recipes on the blog as well.

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