Paneer Reshmi Handi in Under 30 Minutes!

This Paneer Reshmi Handi which is somehow smoky, cheesy, and decidedly desi is fuss free dish that packs a phenomenal flavour punch! Inspired by an immensely popular dish at Kolachi, the iconic restaurant by the sea, located in my city by the sea, it is sure to wow family and friends!

Everyone remembers the first time they had this dish. Especially if they had it at Kolachi, with it's twinkling night time , sticky salty sea breeze, the smell of barbecue permeating the air. I remember it too. It was right after my brothers wedding and while I was happily trying all the regular fare, I took a bite of this handi and was blown away.

What does Paneer Reshmi Handi taste like?

When I think Chicken Handi I think of this luscious, tomato-y, creamy version, a milder fuss free version of butter chicken. Paneer Reshmi Handi is not that. Helpful no?

What makes this dish so very interesting to eat is the layer of flavours and textures. Let's break it down

Flavours: Chicken Reshmi Handi has the smoky notes of coriander and garam masala, the fragrance of just cooked green peppers, and an umami like note from the cheese. Since flavour and aroma cannot be separated the layer of smokiness from the charcoal smoke also deserves a special mention.

Texture: Many Pakistani dishes (like the traditional Chicken handi) rely on the garnish for texture or contrast, but here the textural play comes from the tender bite of just cooked green peppers. Garnishes are welcome of course and green chilies undeniably play their part too.

Ingredients

This Reshmi Handi has some unusual ingredients and while they are all pictured below I'd like to take a moment to call out a few that I think deserve special attention.

Coriander Powder: I know, you were NOT expecting that, but in a dish like this is you have bhunna dhania then use it, the fragrance and texture are just *chefs kiss*

White Pepper: I am on a roll with my strange highlighting choices huh? But it is true that here white pepper has a sharp tone that contrasts beautifully with the cream and highlights the smokiness.

Garam Masala: All garam masalas are not the same, mine is a fragrant one so a subtle amount goes far. My garam masala also contains nutmeg so when I am using homemade I don't add it. Feel free to adjust this to your liking.

Cheese: Now this is interesting - I have now made it with aged cheddar, monterey jack, medium cheddar, cream cheese and even a mix of mozzarella and cheddar. Shockingly (to me) they all seem to work. My preference though is to stick to monterey jack or any non orange cheddar, but my mother makes it with the laughing cow triangle cheese (IYKYK) and that's delicious too!

Dahi (Yoghurt) & Cream: I like to balance the heaviness of dishes and with it's addition of cheese I don't believe this one needs all cream so I use both. However, you can feel free to use just cream.

Onions: All recipes don't use onion (or add them at the end) and I have made it with and without. If I omit the onion like my mama does then I find myself needing to increase the liquid and add a cornstarch slurry. Starting off with onions works for me.

Green Pepper aka Shimla Mirch aka Capsicum: there is something absolutely wondrous for what this vegetable does for a dish be it this handi or a Jalfrezi or a Aloo Shimla Mirch. This is a non negotiable ingredient here!

How to Make Reshmi Handi

Once your prep is done this is a super quick dish to make. You sauté off your onions until the edges start to change colour, add your ginger and garlic paste, and then your chicken pieces, cooking until they too change colour.

Then its time to add your dry spices, give it all a quick mix and after that we add a splash of water, our whisked yoghurt and let it cook till tender. Strips are quick so this takes about 10-15 minutes.

Now it's time for your finishing touches. First thing you do is heat a piece of coal for that smoky flavour, then while that's happening add in your cream, green peppers plus butter, and cook on low.

Then it's time for a little "dhuan" or coal smoke action - details on how below. Once that has subsided then take one of the following approaches.

Timing: If you are making this ahead of time and planning to reheat stovetop then don't add the cheese now, it tends to burn quickly. Just turn the stove off and add the cheese when you are done reheating. If you are eating right away then once the smoky flavour has imbued into the chicken then melt your cheese in if the handi is hot enough and if not then reheat the chicken, turn the stove off, add the cheese and adjust seasoning.

My favorite finishing touches are some freshly cracked black pepper and sliced green chilies, but you can skip the chilies (and the pepper!) if it works for you as is!

How to Give Charcoal Smoke to your Food:

For a Gas Burner: You simply light the charcoal directly on the burner and wait for it to get a glowing fiery red.

For a Ceramic Cooktop: Placing charcoal directly on your cooktop is risky business, it can damage your cooktop. Instead I place the coal on top of a wire rack I got from amazon and wait for it to turn bright red.

Next Steps: Place a piece of foil or the shell of an onion peel inside your pot and make sure you plug the vent hole in the lid (I use the discarded top of my green chilies). When the piece of charcoal is bright red then use heatproof tongs to place it inside the pot (on the onion/foil), drizzle it with a little oil and IMMEDIATELY shut the lid. Wait for the smoke to subside (10 minutes or so) and that's it.

What goes with Paneer Reshmi Handi?

Some fresh naan I'd say. But, like always, I get the value in menu planning so here are some suggestions below!