Paneer Reshmi Handi is a delicious, creamy Pakistani dish that’s popular in restaurants like Kolachi. Despite the name “Paneer” (which means cottage cheese in Urdu), this recipe usually features tender boneless chicken in a silky-smooth, white gravy — not actual paneer cubes.
The “Reshmi” part means “silky,” perfectly describing the velvety, luxurious texture of the sauce.
This handi-style curry gets its rich, comforting flavor from a blend of mild spices, fresh cream, and simple aromatics. It’s mildly spiced — not too hot, making it great for family meals or when you want to impress guests without too much effort.
Serve it hot straight from the handi (a traditional clay pot) with fresh naan, roti, or steamed rice.
Ingredients
- Chicken half kg
- Oil 1 cup
- Ginger garlic paste 1 tbsp
- Yogurt half cup (beaten)
- Cream 1 cup (i have used olpers, you can use any full cream cream)
- Capsicum 1 medium sized
- Onion 1 medium sized
- Green chilli 2
- Salt to taste
- Black pepper 1 tbsp
- Zeera powder less than 1 tbsp
- White pepper half tsp.
- Chedder cheese 2 slice or 2 tbsp
- Cheese cube to garnish. (Optional)
Instructions
- Heat oil in a karahi (wok) or handi (deep pot) over medium-high heat.
- Add the ginger-garlic paste and sauté for a minute until fragrant.
- Add the chicken pieces and fry, stirring frequently, until the chicken turns white and opaque. Do not evaporate all the water released by the chicken—retain some moisture.
- Stir in the yogurt and cream. Cook on high flame, stirring continuously, until the mixture thickens and the oil begins to separate.
- Add the chopped vegetables and cook for 7–8 minutes, or until they are tender but still have a slight crunch.
- Add all the dry spices (such as salt, red chili powder, turmeric, coriander powder, etc.—as per your recipe). Mix well to coat everything evenly.
- Continue cooking on high flame for a few more minutes to let the flavors meld together.
- Finally, place the cheese slice(s) on top, allow it to melt slightly, then mix gently.
- Turn off the heat and serve hot with naan, roti, or rice.
Recipe by Bushra Rajpot
