Arabic paneer delux

Name: Arabic paneer delux
Total time: 3600 s
Yield: 5 servings
Cuisine: Pakistani
Ingredients: 1/4 cup oil; 1 onion, chopped; 1 1/2-2 tablespoon green chilli paste, less or more to taste; 1/2 tablespoon ginger paste; 1/2 tablespoon garlic paste; 1/2 cup yogurt; 400 grams chicken cubes; 1/2 teaspoon Salt or as per taste; 2 tablespoons butter; 1 tablespoon cornflour; 1/2 tablespoon oil; 1 small onion, sliced; 1 small capsicum, sliced; 1/2 cup shredded cheese, loosely packed; 1/2 cup cream; 2 tablespoon butter; 3 medium chillies, deseeded and cut in julie

Sumera Rahman @cook_19058549

PANEER RESHMI CHICKEN HANDI RECIPE

Paneer Reshmi Handi Recipe is a merry fusion of east and west. It is super quick and easy to make. Paneer is cottage cheese in Hindi and Urdu. Reshmi means silky, it refers to the silky smooth texture of the gravy. Handi means earthen pot.
It is dairy based curry. In this dish cheddar cheese is used instead of paneer (cottage cheese) while cheddar cheese is never used in traditional south Asian cooking. The gravy is also inspired by Italian white sauce. This Handi has very few spices unlike other South Asian curries
ORIGIN OF PANEER RESHMI HANDI
Just like Chicken 65, this curry originated in a famous restaurant. The restaurant is Kolachi located in Karachi, Pakistan. Then, it gradually made its place to the menu of all neighboring restaurants.
I personally had it at least 5 years ago and hubby also loved it. So, it’s a recent innovation.
VARIATION:
I’ve kept the recipe close to original. But you can skip sauteed onion and capsicum if you don’t like. This will keep the curry super smooth.
You may add sweet corns or paneer pieces instead
Paneer Reshmi Handi (Kolachi Style)
An Italian cuisine inspired Pakistani Curry recipe. It's rich creamy and tastes great with hot garlic naan.

Salt, to taste

PANEER RESHMI CHICKEN HANDI RECIPE

Salt, to taste

Sumera Rahman @cook_19058549

PANEER RESHMI CHICKEN HANDI RECIPE

Salt, to taste

PANEER RESHMI CHICKEN HANDI RECIPE

Salt, to taste

Saved

Ingredients

1hr

5 servings

1/4 cupoil
1onion, chopped
1 1/2-2 tablespoongreen chilli paste, less or more to taste
1/2 tablespoonginger paste
1/2 tablespoongarlic paste
1/2 cupyogurt
For chicken marination
400 gramschicken cubes
1/2 teaspoonSalt or as per taste
2 tablespoonsbutter
1 tablespooncornflour
Sauteed vegetables
1/2 tablespoonoil
1small onion, sliced
1small capsicum, sliced
The cheesiest part
1/2 cupshredded cheese, loosely packed
1/2 cupcream
2 tablespoonbutter
3medium chillies, deseeded and cut in julie

Saved

Steps

1hr

1

In a wok, take onion ginger, garlic, and green chilli paste. Mix well. Cover the pot and fry for 5 minutes on medium heat until onions are soft.
2

When onions are soft add yogurt, this yogurt will also cool the gravy so we can process it easily.
3

In the same pot, saute onion and capsicum for 3-4 minutes until soft. Remove to a plate and set aside.
4

Transfer onion-yogurt gravy to a food processor and blend for 2-3 minutes until silky smooth. Set this gravy aside until needed.
5

In a bowl mix cornflour, salt, and chicken. Mix well. In the same pot, fry chicken in little butter.
6

When chicken changes its color and turns slightly golden and onion yogurt gravy. Also, add cumin powder.
7

Mix and add cheese and sauteed capsicum and onions. Simmer for 2-3 minutes on low flame until cheese melts.
8

Now add creams. (Do not cook on high flame after adding cream.)
9

Add slices chilles and butter. Cover and simmer for 2-3 minutes until a little oil rises on center of gravy.
10

Serve piping hot with garlic naan. If you like lightly spiced creamy curries, you might like it