Chicken Paneer Reshmi Handi – Creamy & Mild
Recipe Summary
- A rich and creamy chicken dish cooked in a traditional clay pot (handi) with tender boneless chicken, fried cottage cheese (paneer), and colorful capsicum. This dish features a smooth, mildly spiced gravy made with cream, milk, and cheese, offering a delightful blend of textures and flavors.
All Ingredients - Main Ingredients
- Oil 1/4 cup
- Cottage Cheese (Paneer), cubed 120g
- Boneless Chicken, cubed 500g
- Oil 1/2 cup
- Butter 1 tbsp
- Onion, chopped 1
- Ginger & Garlic Paste 1 tsp
- Capsicum (mixed colors), cubed 1 cup
- Cheddar Cheese, grated 2 tbsp
- Cream 1 cup
- Milk 1/4 cup
- Green Chillies, slit to taste
- Triangle Cheese 1
All Ingredients - Seasoning
- White Pepper Powder 1/2 tsp or to taste
- Black Pepper Powder 1/2 tsp or to taste
- Chicken Powder 1 tsp
- Garam Masala Powder 1/2 tsp
- Salt to taste
Tools You'll Need
- Pan
- Pot
Don't have an ingredient? Try these swaps
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
⚠ Contains Allergens
Step-by-Step Instructions
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 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 to allow the flavors to meld and the chicken to cook through.
Step 7: Add Seasoning and Paneer
After , 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 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.
Pro Tips
• 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.
Recipe Variations
• 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.
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