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.
Servings: 3 people
Calories: 1082kcal
Ingredients
- 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
Instructions
- Blend onion with a little water to make onion paste. Set aside.
- 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).
- 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.
- Blend yoghurt, green chili’s and coconut powder with about 2-3 tablespoons of water to make a paste.
- 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 sliced capsicums and cook for 30 seconds.
- 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 chili’s.
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.