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Reshmi Chicken Paneer with Green Bell Pepper and white creamy sauce from Pakistan

Reshmi Paneer Chicken Handi

This Reshmi Chicken is inspired by Karachi's Tandoori Hut that is known for their mouth watering Handi dishes. This Reshmi Chicken is creamy, buttery, cheesy with the perfect balance of South Asian spices.
Course Curry, Main Dish
Cuisine Pakistani
Keyword reshmi chicken, reshmi handi
Cook Time 20 minutes
Servings 4
Author Rookie With A Cookie


  • 1/3 cup canola or any neutral cooking oil
  • 2 tsp ginger and garlic paste
  • 1 lb chicken breast cubes medium sized cubes
  • 1/2 tsp salt
  • 1/2 cup yogurt lightly beaten to prevent curdling
  • 3/4 tsp cumin powder
  • 1/2 tsp red chili powder use 1/4 tsp if you don't like any heat
  • 1/2 tsp white pepper
  • 1/3 tsp nutmeg powder
  • 1/2 green bell pepper strips
  • 3/4 cup heavy cream
  • 1/4 cup shredded mozzarella
  • 1 tbsp butter
  • pinch black pepper for garnish


  • On medium high heat, fry chicken in oil and add ginger garlic paste and salt for 3 minutes.
  • Turn the heat to low and add beaten yogurt. Then turn up the flame to medium high and cook for 2 minutes.
  • Add spices and continue to fry the chicken (uncovered) on medium high heat for 6-7 minutes or until the oil separates.
  • Once oil has separated, lower the flame and add green bell peppers followed by heavy cream. Let the cream bubble a bit and then add mozzarella cheese keeping the flame low.
  • Adjust the salt and let the chicken simmer uncovered for a few minutes.
  • Garnish with a little sprinkling of black pepper and red chili flakes and enjoy hot with fresh naan or pita bread.