Paneer Reshmi Handi
پنیر ریشمی ہانڈی·(pa-neer resh-mee haan-dee)
Dawat (The Big Family Feast)
This tomato-free curry is no twelve-hour endurance test demanding endless supervision over a heavy Dutch oven; born at a breezy seaside restaurant called Kolachi, it proves authentic food isn't always ancient by securing a thick gravy in exactly forty-five minutes. Instead of dropping a block of supermarket paneer into a hot skillet until the oil hisses, the trick relies on a luxurious emulsion of cream cheese and sharp white cheddar that gives the gravy its signature reshmi texture. Finish with a kiss of live charcoal smoke—the dhungar method—to cut through the rich cheddar emulsion, and serve.
Before you start
Velvet the chicken.
Tossing the chicken with cornstarch seals in moisture, mimicking the remarkably tender texture found in high-end Karachi restaurants.
Whisk the yogurt.
To prevent the yogurt from splitting when it hits the hot pan, it must be whisked in a separate bowl until completely smooth before being added.
Ingredients
- boneless skinless chicken thighs1 1/2 lb
- cornstarch1 tbsp
- kosher salt1 tsp
- neutral cooking oil3 tbsp
- unsalted butter2 tbsp
- yellow onion1 large
- 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
- 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
- 01
Velvet and sear the chicken.
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 or Dutch oven over medium-high heat, searing the chicken until opaque and light golden, about 5 minutes.
- 02
Build the aromatic base.
Lower the heat to medium. Add the ginger and garlic pastes, tossing continuously for 1 minute until fragrant, then pour in the onion paste. Cook for 5 to 7 minutes, stirring frequently, until the raw smell vanishes and the mixture looks slightly glossy.
- 03
Spice and simmer the curry.
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, stir in the whisked yogurt, cover the pot, and let it simmer for 8 to 10 minutes until the chicken is perfectly tender.
- 04
Add the vegetable crunch.
Remove the lid and toss in the julienned bell pepper, sliced onions, and slit green chilies. Sauté for just 2 to 3 minutes so the vegetables lose their raw bite but retain a vibrant crunch.
- 05
Create the reshmi finish.
Reduce the heat to the absolute lowest setting. Stir in the heavy cream, grated cheddar, cream cheese, crushed fenugreek leaves, and 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.
- 06
Smoke the dish with the dhungar method.
Heat the piece of charcoal over an open stove flame until it is red-hot and ashy. Form a small bowl out of aluminum foil, place it in the center of the curry, and set the hot coal inside. Drip a few drops of oil directly onto the coal, immediately cover the pot tightly with its lid, and let it smoke for exactly 2 minutes.
- 07
Garnish and serve.
Remove the lid and carefully discard the foil and coal. Stir in the remaining 1 tablespoon of butter for a final glossy sheen, and serve immediately alongside hot garlic naan.
Notes
The paneer trick.
In standard Hindi and Urdu, paneer denotes firm, acid-set cheese. However, this canonical Kolachi-style recipe utilizes a sharp cheddar and cream cheese emulsion to mimic the texture, creating a remarkably silky dish.
Using white pepper.
White pepper provides a sharp, floral heat without turning the bright white gravy brown or speckling it.