Paneer reshami handi

Name: Paneer reshami handi
Cuisine: Pakistani
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 coriander powder dhaniya powder; 1 teaspoon salt; 1/2 teaspoon white pepper; 1/4-1/2 cup yoghurt; 2 green chilies seeded & chopped; 1/2 capsicum thinly sliced; 1/4 cup cream; 2 tablespoon butter; 2 tablespoon mozzarella or cheddar cheese; 2 tablespoon coconut powder; 1 teaspoon roasted cumin seeds bhuna zeera; Sliced ginger for garnish; Green Chilies for garnish

Sumera Rahman @cook_19058549

#Starambassador
#handi love
Boneless pieces of tender & juicy chicken in a delicately spiced cream sauce. It’s sinful indulgence especially with some aromatic and crispy garlic naan on the side.
My recipe obviously cannot compare to the original but it is a pretty delicious version of the same dish and probably just a teensy bit healthier as well. Just perfect for those days when you want to make something decadent and comforting for yourself or are unable to go to your favourite restaurant in town.
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.

Sumera Rahman @cook_19058549

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Ingredients

1medium onion roughly chopped (will be blended)
2 tablespoonoil
1garlic clove minced
1 teaspoonginger minced
300 gramschicken
1 teaspooncoriander powder dhaniya powder
1 teaspoonsalt
1/2 teaspoonwhite pepper
1/4-1/2 cupyoghurt
2green chilies seeded & chopped
1/2capsicum thinly sliced
1/4 cupcream
2 tablespoonbutter
2 tablespoonmozzarella or cheddar cheese
2 tablespooncoconut powder
1 teaspoonroasted cumin seeds bhuna zeera
Sliced ginger for garnish
Green Chilies for garnish

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Steps

1

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.
2

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 tablespoon of water to make a paste.along with Capsicum and onion
3

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.
4

Add cream, butter and cheese. Let it cook for 2-3 minutes till gravy becomes thick and creamy.
5

Serve hot garnished with sliced ginger and green chilies.