Tender chicken in a rich, creamy, coconut-y curry. Inspired by none other than Karachi’s Kolachi restaurant.
I’ve been wanting to try this for years but never got around to it. Finally gave it a shot and loved it! It’s a pretty quick recipe and not overly complicated either. Definitely worth a spot in a dinner party menu.
Paneer Reshmi Handi
Course: MainCuisine: PakistaniDifficulty: MediumServings
4
servingsPrep time
30
minutesCooking time
40
minutesTotal time
1
hour10
minutesIngredients
1 kg boneless chicken thigh (cut in strips or chunks)
1 large onion
4 tbsp oil
2 tsp ginger & garlic paste
1½ tsp cumin seeds (toasted)
2 tsp coriander powder
2 tsp salt
1 tsp white pepper
½ cup yogurt
2+1 green chillies
2 tbsp coconut powder
½ cup cream
2 tbsp butter
¼ cup cheddar cheese
fresh ginger (julienned)
Directions
- Peel and roughly chop the onion in big chunks (quarters) and place in a small pot. Add enough water to half-immerse the onions (about 1/4 cup). Cover (leaving the lid slightly open) and cook on low-medium for about 30 minutes until the onions soften.
- Blend the onions into a paste. Bring to room temperature.
- Marinate the chicken with salt, white pepper, (cooled) onion paste and ginger & garlic paste for around 30 minutes.
- In a medium pan heat oil and add the cumin seeds. Fry for 30 seconds.
- Add coriander powder, stir for 3-5 seconds and immediately add the chicken.
- Cook the chicken on high flame until it changes colour. Reduce the flame to medium and cook uncovered for another 10 minutes.
- In a small bowl blend yogurt, green chillies and coconut powder together.
- Bhoonofy (i.e. fry) the chicken until all the water evaporates.
- Pour the yogurt mixture into the chicken. Stir, cover and leave to cook on low for 10-15 minutes.
- Remove the lid and cook so that the water evaporates and oil rises.
- Add the sliced capsicums and cook for another minute on medium flame.
- Add cream, butter and cheese. Cover and leave to cook on low for a couple of minutes.
- Garnish with fresh julienned ginger and chopped green chillies.
- Serve with hot naan.
Notes
- This recipe was adapted from Engineer Meets Beauty and Mirchi Tales but modified based on my cooking style and the basics I’ve learned from my mom 🙂
- If you don’t have coconut powder, you can use desiccated coconut, but grind before use. Or you can substitute with ½ cup coconut milk.
- You can substitute cheddar for mozzarella. I prefer cheddar because it’s not as stringy and blends well into the curry.
