Paneer Reshmi Handi

Before you start

• Source natural hardwood charcoal.

  Avoid chemically treated barbecue briquettes, as the smoke will be infusing directly into your food.

Ingredients

• boneless skinless chicken thighs1 1/2 lb
• cornstarch1 tbsp
• kosher salt1 tsp
• neutral cooking oil3 tbsp
• unsalted butter3 tbsp
• yellow onion1 med
• garlic paste1 tbsp
• ginger paste1 tbsp
• cumin seeds1 tsp
• coriander powder1 1/2 tsp
• white pepper powder1 tsp
• garam masala1/2 tsp
• dried fenugreek leaves1 tsp
• plain whole milk yogurt1/2 cup
• heavy whipping cream1/2 cup
• sharp white cheddar cheese1/4 cup
• full-fat cream cheese2 tbsp
• green bell pepper1 small
• yellow onion1/2 med
• green chilies3 whole
• natural hardwood charcoal1 small

Method

1. 01

   Velvet and sear the chicken.

   In a mixing bowl, toss the chicken cubes with the salt and cornstarch until lightly coated. Heat the oil and 1 tablespoon of the butter in a large heavy-bottomed pot over medium-high heat. Add the chicken and sear until the outside turns opaque and light golden, about 5 minutes.

2. 02

   Build the aromatic base.

   Lower the heat to medium, then add the ginger and garlic pastes to the chicken, tossing continuously for 1 minute until fragrant. Pour in the onion paste and cook for 5 to 7 minutes, stirring frequently, until the raw smell vanishes and the mixture looks slightly glossy.

3. 03

   Spice and simmer.

   Sprinkle in the crushed cumin, coriander powder, and white pepper, stirring for 30 seconds to wake up the spices. Lower the heat to medium-low and pour in the whisked yogurt. Stir everything together, cover the pot, and let it simmer for 8 to 10 minutes until the chicken is perfectly tender.

4. 04

   Sauté the vegetable crunch.

   Remove the lid, checking that the oil has naturally separated at the edges. Toss in the julienned bell pepper, sliced onions, and slit green chilies, sautéing for just 2 to 3 minutes so they lose their raw bite but retain a vibrant crunch.

5. 05

   Create the silky finish.

   Reduce the heat to the lowest possible setting and stir in the heavy cream, grated white cheddar, and cream cheese. Crush the dried fenugreek leaves between your palms, sprinkling them over the top along with the garam masala. Stir gently until the cheeses melt into a luxurious, silky gravy, then turn off the heat immediately to prevent the dairy from splitting.

6. 06

   Infuse with charcoal smoke.

   Using tongs, heat the piece of charcoal over an open stove flame for about 5 minutes until it is red-hot and ashy. Form a small bowl out of aluminum foil, place it gently in the center of the curry, and set the hot coal inside. Drip a few drops of oil directly onto the coal, and the moment it begins to billow thick white smoke, cover the pot tightly with its lid.

7. 07

   Garnish and serve.

   Let the curry smoke for exactly 2 minutes—no longer, or the flavor will turn bitter. Remove the lid, discard the foil and coal, and stir in the remaining 2 tablespoons of butter for a final glossy sheen before serving immediately with hot naan or parathas.

Notes

• White pepper is non-negotiable.

  Use white pepper to maintain the dish's signature ivory hue. Black pepper will aggressively speckle the sauce and alter the sharp, floral heat.

• Whisk the yogurt thoroughly.

  The secret to preventing the yogurt from splitting is to lower the pan's heat and ensure the yogurt is whisked completely smooth in a separate bowl before adding it to the curry.