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Paneer Reshmi Chicken Handi Recipe

Paneer Reshmi Chicken Handi Recipe

Paneer Reshmi Chicken Handi Recipe

Prep Time 7 minutes
Cook Time 25 minutes
Total Time 32 minutes
Cuisine Pakistani
Servings 4
Calories 615 kcal


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


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.

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