Paneer Reshmi Handi (Kolachi Style)
An Italian cuisine inspired Pakistani Curry recipe. It's rich creamy and tastes great with hot garlic naan.
- ¼ cup oil
- 1 onion chopped
- 1½ to 2 tablespoon green chilli paste less or more to taste
- ½ tablespoon ginger paste
- ½ tablespoon garlic paste
- ½ cup yogurt
- 400 grams chicken cubes
- 1 tablespoon cornflour
- ½ teaspoon Salt
- 2 tablespoons butter
- Sauté Veggies
- ½ tablespoon oil
- 1 small capsicum sliced
- 1 small onion sliced
- ½ cup shredded cheese loosely packed
- ½ cup cream
- 2 tablespoon butter
- 3 medium chillies deseeded and cut in julienne
- Salt to taste
In a pot, heat oil then add chopped onion, chilli, 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.
In same pot, heat oil and sauté sliced onion and capsicum for 2 minutes until soft.
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.
Now add in yogurt gravy, sautéed onions, capsicum and cheddar cheese to the chicken pot. Mix well and simmer for 2-3 minutes. (Add 2 tablespoons of water to thin out gravy if needed.)
Finally, mix in cream. Add butter on sides of pot and simmer for few more minutes until oil separates. Served with crispy garlic naan.