Paneer Reshmi Chicken Handi Recipe
Ingredients
For Gravy:
- ¼ cup Oil
- 1 Onion
- ½ tbsp Green Chilli Paste
- ½ tbsp Ginger Paste
- ½ tbsp Ginger Paste
- ½ cup Yogurt
Fry Chicken:
- 400 gm Chicken Cubes
- 1 tbsp Corn Flour
- ½ tsp Salt
- 2 tbsp Butter
- ½ tsp Cumin Powder
- 1 Capsicum
- 1 Onion
- ½ cup Shredded Cheese
- ½ cup Heavy Cream
- 2 tbsP Butter
- 3 Chilies
- ½ tsp White Pepper
- Salt To Taste
Instructions
For Gravy:
- In a pot, heat oil then add chopped onion, chili, garlic and ginger paste. Mix well and cover the pot. Cook for 5 minutes on medium heat until onions are soft.
- Switch off heat then add yogurt. Transfer gravy to a food processor and blend for 2-3 minutes until you have a very smooth this gravy. Set aside.
- Remove veggies to a plate and set aside.
For Chicken and Assemble:
- In a bowl, mix chicken, salt and flour.
- Again in same pot, heat butter on low flame. Add the chicken and cumin powder. Mix well and cook for 5 minutes until color changes.
- Add sliced onion and capsicum, saute for 2 minutes until soft.
- Now add yogurt gravy, cover the pot and cook for 2 minutes.
- Now add cream and cheese to the chicken pot. Mix well and simmer for 2-3 minutes. (Add 2 tablespoons of water to thin out gravy if needed.) Protip: Do not cook on high heat after adding cream.
- Add butter and chilies on the sides of the pot and simmer for 1 more minute until oil separates. Served with crispy garlic naan.
