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close up of paneer reshmi handi
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Paneer Reshmi Handi

A smoky, creamy, umami laden Pakistani Paneer Reshmi Handi recipe that comes together in under 30 minutes and blows everyone away every time!
Course Main Course
Cuisine pakistani, indian
Diet Halal
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4
Author Sarah Mir

Ingredients

  • 750 g boneless chicken, cut into small strips 2 small chicken breasts
  • ½ onion (½ cup) finely diced
  • 1 small green pepper or ½ a large one thinly sliced into strips (about ¾ cup)
  • 1.5 tsp garlic paste
  • 1.5 tsp ginger paste
  • ¾ tsp salt
  • 2 tsp coriander powder (roasted "bhunna" dhania preferred)
  • 1 tsp cumin powder
  • ½ tsp garam masala
  • ¾ tsp black pepper
  • ¼ tsp white pepper
  • ¾ tsp red chili powder (cayenne)
  • ⅓ cup yoghurt whipped and at room temp
  • ⅓ cup cream (table, heavy, or whipping)
  • ⅓ cup grated cheese see notes
  • 1 tbsp butter
  • one piece coal (for coal smoke)

Finishing touches

  • freshly cracked pepper
  • sliced green chilies (as much as you can handle!)

Instructions

  • Whisk your yoghurt well and keep near where you are cooking
  • Heat a few tbsp of oil in a wok (with a lid) or saute pan
  • Add your onions and cook on medium heat until they start to change color
  • Now stir in your ginger and garlic paste and let it cook for a minute.
  • Add your chicken to that base and saute, moving frequently until the chicken pieces have all changed colour.
  • Go in with your spices and give it a quick cook, about a minute or so before adding in your yoghurt and a splash of water.
  • Let the chicken simmer, covered, until tender - this takes about 10 minutes tops.
  • Heat your charcoal and add your green peppers, butter, and cream into the chicken mix, cooking the peppers until just tender crisp.
  • Turn the stove off.
  • Place an onion peel or a piece of foil in the pan you are cooking in, place the charcoal on top, drizzle with oil and immediately shut the lid.
  • Remove the coal and foil/onion peel. If the handi is warm then just stir in the cheese, and if not then turn the heat on just enough to warm it and melt the cheese in.
  • Turn off immediately (cheese burns!), add your finishing touches of freshly cracked black pepper and green chilies and serve.

Notes

Notes on cheeses, make ahead instructions and how to give smoke are all in the blog post.