Chicken Paneer Reshmi Handi

Chicken Paneer Reshmi Handi, a rich and creamy dish combining tender chicken and paneer in a luscious gravy. 

Ingredients:

For the Chicken and Paneer:

• Boneless chicken: 500 g (cut into small cubes)
• Paneer (cottage cheese): 250 g (cut into cubes)
• Ghee or butter: 2 tbsp (for paneer)
• Yogurt: 1/2 cup (to marinate the chicken)
• Ginger-garlic paste: 1 tbsp (for marination)
• Lemon juice: 1 tbsp
• Turmeric powder: 1/4 tsp
• Salt: to taste

For the Handi Base:

• Oil or ghee: 3 tbsp
• Onion: 3 large (finely chopped or blended into a paste)
• Ginger-garlic paste: 2 tbsp
• Green chilies: 3-4 (finely chopped or slit)
• Tomato puree: 1 cup (from 3 medium tomatoes)
• Cashew paste: 1/4 cup (soak 10-12 cashews in warm water, then blend)
• Fresh cream: 1/2 cup
• Milk: 1 cup (to adjust consistency)
• Thick yogurt: 1/2 cup (whisked)

Spices:

• Coriander powder: 2 tsp
• Cumin powder: 1 tsp
• Garam masala: 1 tsp
• Turmeric powder: 1/4 tsp
• Red chili powder: 1 tsp (adjust to taste)
• Kasuri methi (dried fenugreek leaves): 1 tbsp (crushed)
• Cardamom powder: 1/2 tsp
• Salt: to taste

Garnish:

• Fresh coriander leaves: 2 tbsp (chopped)
• Grated paneer: 2 tbsp (optional)

Instructions:

1. Marinate the Chicken:

1. In a bowl, combine chicken, yogurt, ginger-garlic paste, turmeric powder, lemon juice, and salt.

2. Mix well, cover, and let it marinate for 30 minutes to 1 hour.

2. Cook the Chicken:

1. Heat 1 tbsp oil in a pan and cook the marinated chicken until tender and lightly browned. Set aside.

3. Prepare Paneer:

1. Heat 2 tbsp ghee in a pan and lightly sauté the paneer cubes until golden on the edges. Remove and set aside.

4. Make the Handi Base:

1. Heat 2 tbsp oil or ghee in a handi or deep pan.

2. Add chopped onions (or onion paste) and sauté until golden brown.

3. Add ginger-garlic paste and green chilies. Cook until the raw smell disappears.

4. Stir in the tomato puree and cook until the oil separates.

5. Add Spices and Creaminess:

1. Add coriander powder, cumin powder, turmeric, and red chili powder. Mix well.

2. Lower the heat and add the cashew paste, whisked yogurt, and fresh cream. Stir continuously to prevent curdling.

3. Add milk to adjust the gravy consistency. Simmer for 5 minutes.

6. Combine Chicken and Paneer:

1. Add the cooked chicken and sautéed paneer cubes to the gravy. Mix gently to coat them with the sauce.

2. Sprinkle garam masala, crushed kasuri methi, and cardamom powder. Stir well.

3. Let the dish simmer on low heat for 5-7 minutes for the flavors to blend.

7. Garnish:

1. Turn off the heat and garnish with fresh coriander leaves and grated paneer.

Serving:

This recipe serves 5-6 people.

Serve hot with butter naan, tandoori roti, or steamed rice for a luxurious and satisfying meal.

Enjoy the delightful combination of chicken and paneer in this creamy handi dish!