Paneer Reshmi Chicken Handi is a luxurious North Indian and Mughlai-inspired dish that combines the richness of boneless chicken with the softness of paneer in a creamy, mildly spiced gravy. It’s called “reshmi” (meaning silky) because of its velvety texture created with cream, yogurt, and ground cashews. Cooked in a traditional handi (a deep, thick-bottomed pot), this recipe is perfect for festive dinners. This recipe serves 4 people.
Ingredients
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500g boneless chicken, cut into bite-sized cubes
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200g paneer, cubed
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1 cup plain yogurt (whisked)
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½ cup fresh cream
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1 medium onion, finely chopped
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1 tablespoon ginger garlic paste
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¼ cup cashews, soaked and blended into a paste
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½ teaspoon garam masala
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½ teaspoon white pepper (or black pepper, if preferred)
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1 teaspoon cumin seeds
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Salt to taste
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3 tablespoons oil or ghee
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1 tablespoon butter
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2 green chilies, slit
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1 tablespoon lemon juice
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Fresh coriander and sliced ginger for garnish
Instructions
1. Cook the chicken
Heat oil and butter in a handi or deep pan. Add cumin seeds and let them splutter. Add the chopped onions and sauté on medium heat until soft and light golden. Add ginger garlic paste and cook until the raw smell disappears.
Add the chicken cubes and fry until the chicken turns white and starts to brown slightly. This takes about 6–8 minutes.
2. Add yogurt and cashew paste
Lower the flame. Add whisked yogurt and cashew paste to the chicken. Stir gently to mix everything well and avoid curdling. Cook on low heat for 8–10 minutes, until the gravy thickens and the oil begins to separate.
3. Add paneer and cream
Add the paneer cubes, fresh cream, salt, white pepper, and garam masala. Stir gently to avoid breaking the paneer. Cook for another 5–6 minutes until everything is well combined and creamy.
4. Final touches
Add the slit green chilies and lemon juice. Simmer for 2 minutes. Turn off the heat.
5. Garnish and serve
Top with fresh coriander and thin ginger slices.
Serve hot with naan, roti, or steamed rice. Paneer Reshmi Chicken Handi is rich, fragrant, and perfect for a special meal when you want something mild, buttery, and full of Mughlai charm.
