Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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).

6. 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.

7. 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.

8. 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.