I am giving you a tip to be famous amongst the desi circles for 'throwing the best dawats.'
Yes, Reshmi Handi is all it takes. The salivating chicken pieces, dripping with cream cheese and butter, uff, you got this one girl.
The recipe is very simple; all ingredients are easy to acquire and require hardly thirty minutes of cooking time.
If you are feeling bold, let it be the dish you cook right before guests arrive. What a way to welcome guests into the home with the smell of Reshmi Handi wafting from the kitchen.
So here is what you need to make the handi. Add them to your grocery list and check the pantry, chances are, half the ingredients are already at home.
Make Reshmi Handi at Home
Ingredients:
- 500 grams chicken
- ½ cup oil
- ¾ cup milk
- ½ cup cream
- 1 tablespoon ginger/garlic paste
- ½ teaspoon black pepper
- ¾ teaspoon white pepper
- 1 teaspoon salt
- 1 teaspoon roasted and crushed cumin
- ¾ teaspoon coriander powder
- 1 onion and capsicum sliced into thick julienne pieces
- 1 tablespoon cream cheese (you can alternate it with a cheese slice or triangle)
- ¾ chicken powder
- 1 teaspoon coconut powder
- Butter 2 tablespoons
Garnish
More cheese, coriander and green chillies
How to Cook:
- In a wok, fry chicken thigh pieces.
- Add ginger, garlic paste, and salt. Stir to combine and cover to cook for approximately ten minutes.
- Dry the access water or remove it before adding spices.
- Add all the spices, milk, cheese, onion and capsicum. Cook for another five minutes.
- Time to add chicken powder, coconut powder, and cream cheese.
- Before you remove it from the heat, add a dash of butter and some more cheese.
- Sprinkle green chilli and coriander to garnish before serving.
Tips to Make Handi More Delish
I know this one will be difficult for plenty, but you can aspire to do this one day.
Get those clay handis!
When you cook food in them or serve it to the guests, the food already looks like a million bucks.
I add butter and some cheese at the end to get the reshmi effect you see in restaurants. Also, adding butter at the end when you sprinkle coriander and green chilli gives off a great aroma.
I recommend using fresh crushed black peppers, I am hardcore like that. Crushed black pepper changes the flavour of the gravy-like you never knew before.
Serve it with garlic butter naan if you can get one of those. If not, I have an amazing recipe to make naan at home.
But I don’t recommend making them on Dawat Day, who does that?
Get them from the grocery store or order fresh chapatis from Farro’s Kitchen. You don’t want to look like a zonked-up zombie on the dawat day.
Wrapping Up
I like to make reshmi handi on days when I am running low on time before dinner hour. It is easy, requires no marination, and tastes effortlessly delicious every time.
The best part, my child and my husband love it. So, no fussing sounds on the dinner table, win-win!