Paneer Reshmi Handi

Ingredients

• 750 gboneless chicken, cut into small strips (2 small chicken breasts)
• 1/2 onion (120 ml / 1/2 cup)finely diced onion
• 1 small or 1/2 a large (about 180 ml / 3/4 cup)green pepper, thinly sliced into strips
• 1.5 tspgarlic paste
• 1.5 tspginger paste
• 3/4 tspsalt
• 2 tspcoriander powder, preferably roasted (bhunna dhania)
• 1 tspcumin powder
• 1/2 tspgaram masala
• 3/4 tspblack pepper
• 1/4 tspwhite pepper
• 3/4 tspred chilli powder (cayenne)
• 80 ml (1/3 cup)yoghurt, whipped and at room temperature
• 80 ml (1/3 cup)cream (table, heavy or whipping)
• 35 g (1/3 cup)grated cheese
• 1 tbspbutter
• 1 piececoal, for smoking
• to tastefreshly cracked black pepper
• to tastesliced green chillies

Instructions

1. 1

   Whip the yoghurt

   Whisk the yoghurt until smooth and keep it close to the cooker.

2. 2

   Heat the oil

   Heat a few tablespoons of oil in a lidded wok or sauté pan.

3. 3

   Cook the onion

   Add the diced onion and cook over medium heat until it starts to change colour.

4. 4

   Add the pastes

   Stir in the ginger and garlic pastes and cook for about 1 minute.

5. 5

   Sauté the chicken

   Add the chicken and sauté, stirring often, until all the pieces have changed colour.

6. 6

   Add spices

   Stir in the spices and cook briefly, for about 1 minute, then add the yoghurt and a splash of water.

7. 7

   Simmer until tender

   Cover the pan and simmer until the chicken is tender; this should take no more than about 10 minutes.

8. 8

   Finish the sauce

   Heat the charcoal. Add the green pepper, butter and cream to the chicken, and cook until the pepper is just tender but still crisp.

9. 9

   Turn off the heat

   Switch off the cooker.

10. 10

    Smoke the handi

    Put an onion peel or a piece of foil in the pan, set the hot charcoal on top, drizzle it with oil and immediately cover the pan.

11. 11

    Stir in the cheese

    Remove the charcoal and the foil or onion peel. If the handi is still warm, stir in the cheese; otherwise, warm it gently just until the cheese melts.

12. 12

    Add the finishing touches

    Turn off the heat immediately, as the cheese can burn. Finish with freshly cracked black pepper and green chillies, then serve.

What is a reshmi handi?

Handi refers to a rich, gently simmered curry traditionally associated with cooking in a deep pot. Reshmi means silky, a fitting description for the smooth yoghurt, cream and cheese sauce in this version.

Although the title mentions paneer, the supplied recipe uses chicken rather than paneer. Its Pakistani and wider South Asian influences come through in the warm spices and the optional charcoal smoke.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 45g protein, 7g carbs, 19g fat.

The chicken provides most of the protein, while the yoghurt, cream, cheese and butter contribute much of the fat. The small amount of onion and pepper supplies the main carbohydrates in the handi; naan or rice would add more to the plate. Pair a serving with salad or vegetables, and choose a modest portion of bread or rice if you want to keep the meal balanced.

Build the aromatic base

Onion: Cook it over medium heat until it starts to colour, so it softens and sweetens without scorching.

Ginger and garlic: Give the pastes about a minute in the pan before adding chicken; this cooks off their raw edge while keeping their aroma in the base.

Keep the yoghurt smooth

Room-temperature yoghurt is less prone to splitting when it meets the hot pan. Whisk it first, then stir it in with a splash of water after the spices have had their brief cook.

Once the yoghurt is added, keep the chicken at a simmer rather than a hard boil. Covering the pan helps the small strips become tender without needing a long cooking time.

Aim for tender-crisp pepper

Add the sliced pepper with the cream and butter near the end, as the method directs. Cook it only until just tender so it retains a little bite against the soft chicken and creamy sauce.

The recipe gives a cue rather than a precise time for the pepper: watch its texture and take the pan off the heat once it is tender-crisp.

Handle the charcoal carefully

The charcoal step gives the handi its smoky finish. Set the hot coal on foil or onion peel inside the pan, drizzle it with oil, and cover straight away to trap the smoke.

Remove the coal and its support before serving. Use care when handling the hot charcoal and pan, and keep the charcoal out of contact with the food.

Melt the cheese gently

Stir in the grated cheese while the handi is warm, using only a little extra heat if needed. Switch off as soon as it melts, since prolonged heat can make the cheese catch or burn.

Freshly cracked black pepper and sliced green chillies go on last, letting each person adjust the finishing heat to taste.

What to serve alongside

Serve the handi hot with naan, roti or steamed rice to catch the creamy sauce. A crisp salad or simply dressed vegetables make a fresh contrast to the rich, spiced chicken.

For a more complete spread, keep extra sliced green chillies on the side rather than stirring them all into the pan.

Recipe notes & tips

• Cut the chicken into evenly sized small strips so it cooks at a similar rate.
• Have the whipped, room-temperature yoghurt ready before you start cooking.
• Stir frequently while the chicken changes colour to help it cook evenly.
• Keep the charcoal step brief and cover the pan immediately to capture the smoke.
• Add the cheese off the heat or over very gentle heat, and stop as soon as it melts.
• Serve the sliced green chillies on the side if diners prefer different levels of heat.

Variations

• Paneer version: Replace the chicken with paneer pieces and simmer only long enough to heat them through.
• Milder handi: Reduce or omit the red chilli powder and serve the green chillies separately.
• Extra smoky: Keep the pan covered briefly after adding the charcoal, then remove the coal before mixing in the cheese.
• Pepper mix: Use a combination of green and red pepper for a sweeter, more colourful finish.
• Cheese choice: Use a mild grated cheese that melts smoothly into the warm sauce.

Common mistakes to avoid

• Cold yoghurt: It is more likely to split in the hot pan; whip it and bring it to room temperature first.
• Hard boiling: A vigorous boil can make the yoghurt sauce less smooth; keep the covered chicken at a gentle simmer.
• Overcooked pepper: It loses its bite if left in too long; stop cooking when it is just tender-crisp.
• Burnt cheese: High or prolonged heat can make it catch; stir it in at the end and turn off the cooker promptly.
• Uncovered charcoal: Smoke escapes if the pan is left open; cover it immediately after adding the drizzled coal.
• Uneven chicken strips: Large or mismatched pieces finish at different times; cut them into consistently small strips.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a covered pan until piping hot, stirring carefully; avoid prolonged heating, which can make the cream and cheese sauce split or catch.

Frequently asked questions