Pakistani white boneless chicken curry called Reshmi Chicken Handi is usually served with naan. While cheddar cheese is never used in traditional South Asian cookery, it is substituted for paneer (cottage cheese) in this recipe. The Italian alfredo sauce is another influence on the gravy. In contrast to other South Asian curries, this Handi contains a tiny amount of spices and is produced without tomatoes. Reshmi, which means "silky," alludes to the gravy's silky smooth quality. Handi translates to clay pot. Laughable east-west fusion can be found in this curry. This chicken reshmi handi was created in a well-known eatery. The eatery is called Kolachi and is situated in Pakistan's Karachi. After that, it gradually began to appear on the menus of all the nearby eateries.
This white boneless chicken handi takes only five spices, including salt, in contrast to other South Asian curries, which call for a large number of spices.
Ingredients
Searing the chicken
- 3 tbsp Oil
- 500 gm Chicken Breast (chopped)
- 1 tbsp ginger-garlic paste
- Salt (as required)
- 1 tbsp coriander seeds powder
- 1 tsp black pepper powder
- 1 tsp cumin seeds powder
- 1 tsp garam masala powder
- Water (as required)
- 1/4 cup onion (chopped)
- 1/4 cup capsicum (juliennes)
- 1 tbsp Green chilies (chopped)
- 1 tsp lemon juice
- 1 tbsp Butter
- 2-3 tbsp fresh cream
- 2-3 tbsp cheese (grated)
For Smokiness
- Charcoal
- Dried fenugreek leaves
- 1 tsp Ghee
For Garnish
- Chilli Flakes
- Coriander Leaves
Method for Preparation
- In the spice mixer, add poppy seeds, coriander seeds, and cumin seeds and blend to make powder
- To prepare a paste, combine yoghurt, green chilli, fresh coriander, and desiccated coconut. Keep aside
- Add the water and salt to a bowl and stir thoroughly
- Add the chicken, well combine, cover, and marinate for 30 minutes
- Add frying oil, marinated chicken, and water to a wok. Mix well until the colour changes, then heat until the oil separates (8-10 minutes)
- Cook for a minute after adding the ginger and garlic
- Mix thoroughly after adding onion
- Add the ground paste now, mixing thoroughly
- Add the garam masala powder, white and black pepper powders, stir well, and simmer for 4-5 minutes
- Cook for two to three minutes after adding milk and cream cheese spread
- Mix thoroughly after adding fresh coriander and green chilli
- Now burn a piece of charcoal and place it in a small bowl
- Now place this bowl in the utensil where you have placed the chicken and add some ghee to it
- When you see the smoke coming out of it, cover it with a lid for a few minutes and let the aroma penetrate the dish properly
In Pakistan and India, chicken curry known as Murgh Handi is very popular. It is made using cream, boneless chicken, and a variety of spices, including fenugreek powder, all-spice powder, turmeric, garlic, and others. To give the treat a true savoury and smoky aroma, charcoal is utilised in the preparation.
