MY COOK BOOK.

CHICKEN PANEER RESHMI HANDI.

Ingredients:-

Onion- 1 medium.

Green chilli - 2.

Water - 1/4 cup or as required.

Cooking oil - 3-4 tbs.

Garlic chopped - 1 tbs.

Ginger chopped - 1 tbs.

Chicken boneless cubes - 600g.

Salt- 1 tsp or to taste.

Milk - 1/2 cup.

Cumin seeds roasted & crushed - 1 tsp.

White pepper powder - 1/2 tsp.

Black pepper crushed - 1/2 tsp.

Garam masala powder - 1/2 tsp.

Nutmeg powder - 1/4 tsp.

Desiccated coconut - 2 tbs.

Onion thick slices - 1/2 cup.

Cream - 1/2 cup.

Cheddar cheese grated - 1/2 cup.

Capsicum - 1/2 cup.

Fresh coriander - 1 tbs chopped.

Ghee- 1 tbs.

Green chilli - 1-2.

Cheese triangles.

Green chilli sliced.

Fresh coriander chopped.

Method:-

In a chopper add onion, green chilli, water & chop well & set aside......

In a wok, add cooking oil, ginger, garlic & saute for a minute.....

Add chicken & mix well until changes colour.....

Add salt, mix well & cook on medium flame for 2-3 minutes.....

Add milk, cumin seeds, white pepper powder, black pepper crushed, garam masala powder, nutmeg powder, desiccated coconut, Mix well & cook for 4-5 minutes......

Add capsicum, onion, & mix well....

On low flame add cream, cheddar cheese, & mix well.....

Add fresh coriander & mix well, cover & cook on low flame for 10 - 12 minutes.....

In a clay pot, add butter & let it melt....

Add green chilli & mix well.....

Add paneer Rashmi chicken & cheese triangles.....

Garnish with green chilli, fresh coriander & serve.....