Chicken Paneer Reshmi Handi – Creamy & Mild

Step 1: Fry Cottage Cheese (Paneer)

Heat 1/4 cup of oil in a pan. Add 120g of cubed cottage cheese (paneer) and fry until golden brown from both sides. Remove the fried paneer and set it aside.

Step 2: Fry Chicken

In the same oil, add 500g of boneless chicken cubes. Fry for 8 to 10 minutes until the chicken changes color and is lightly cooked. Remove the chicken along with its juices and oil, and set it aside.

Step 3: Prepare the Base in Handi

Place a clay pot (handi) on the stove and let it warm up. Add 1/2 cup of oil and 1 tbsp of butter. Allow the butter to melt. Add 1 chopped onion and sauté until it becomes translucent.

Step 4: Add Aromatics and Capsicum

Add 1 tsp of ginger and garlic paste to the handi and fry for a minute until fragrant. Then, add 1 cup of cubed capsicum (mixed colors) and fry for a few minutes.

Step 5: Combine Chicken and Dairy

Add the fried chicken (along with any accumulated juices and oil) to the handi and mix well with the sautéed ingredients. Then, add 2 tbsp of grated cheddar cheese, 1 cup of cream, 1/4 cup of milk, and green chillies (slit, to taste).

Step 6: Simmer the Handi

Mix all the ingredients thoroughly. Cover the handi with its lid and cook on a low flame for 10 to 15 minutes to allow the flavors to meld and the chicken to cook through.

Step 7: Add Seasoning and Paneer

After 15 minutes, check the handi. Add 1/2 tsp of white pepper powder, 1/2 tsp of black pepper powder, 1 tsp of chicken powder, and 1/2 tsp of garam masala powder. Add the remaining sliced green chillies, 1 triangle cheese, and the previously fried cottage cheese (paneer). Add salt to taste, mixing carefully as other ingredients already contain salt.

Step 8: Final Cook and Garnish

Mix all the newly added ingredients well. Cover the handi again and cook on a low flame for an additional 5 minutes to finish. Once the oil separates and comes to the surface, the dish is ready. Garnish with fresh sliced green chillies and a piece of triangle cheese. Serve hot with naan.

• Adjust green chillies according to your spice preference.

• Cooking in a clay pot (handi) imparts an authentic, earthy flavor to the dish.

• Ensure paneer is fried until golden brown for best texture.

• For added richness, a paste of cashews or almonds can be added to the gravy.

• Other vegetables like mushrooms or peas can be included for variety.