Kolachi Paneer Reshmi Handi
Ingredients
- Boneless chicken thigh: 1 kg, cut into small pieces
- Oil: 1/2 cup
- Ginger & garlic paste: 1 & 1/2 tbsp
- Salt: 1 tsp
- Onion: 1 small, finely chopped
- Green chilies: 3 spicy ones, finely chopped
- Milk: 1/2 cup (divided)
- Coriander powder: 2 tsp, leveled
- Garam masala powder: 1 tsp, leveled
- Black pepper powder: 1 tsp, leveled
- Cumin seeds: 1 & 1/2 tsp, dry roasted & crushed, leveled
- White pepper: 3/4 tsp
- Chicken powder: 1/2 tsp
- Desiccated coconut: 1 tbsp
- Cream: 1 cup
- Triangle cheese: 2 pieces
- Onion: 1 large, sliced
- Bell pepper: 1 large, deseeded & sliced
- Butter: 1 tbsp
- Bullet green chili: 1, sliced
To Garnish:
- Coriander leaves: 3 tbsp, chopped
- Triangle cheese: 2 pieces
- Ginger: 1 inch, sliced
- Bullet green chilies: 2, sliced
Instructions
-
1. Cook the Chicken:
- He
at oil in a pan.- Add the boneless chicken pieces and fry on high flame until the color changes.
2. Add Aromatics:
- Mix in the ginger & garlic paste, salt, finely chopped onion, and green chilies.
- Cook for about 4 minutes on high flame.
3. Incorporate Liquids:
- Pour in 1/4 cup of milk.
- Cover and cook on medium to high flame until the liquids dry up.
4. Spice it Up:
- Add coriander powder, garam masala powder, black pepper powder, cumin seeds, white pepper, chicken powder, and desiccated coconut.
- Mix well, then add the remaining 1/4 cup of milk, cream, and triangle cheese.
- Stir in the sliced onion and bell pepper.
- Cook on high flame until the oil separates from the mixture.
5. Final Touches:
- In a separate small pan, heat butter and sauté the sliced bullet green chili.
- Add this to the cooked chicken mixture and mix thoroughly.
6. Garnish and Serve:
- Garnish with chopped coriander leaves, triangle cheese pieces, sliced ginger, and bullet green chilies.
- Serve hot with naan, roti, or boiled rice.
Enjoy the mouth-watering Kolachi Paneer Reshmi Handi, a dish that brings the authentic taste of traditional Pakistani cuisine to your table.
