Name: Lahori Butt Karahi
Cook time: 33 min
Total time: 33 min
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 1 kg chicken, bone-in recommended; 2 medium onions, sliced; 4 medium tomatoes, chopped; 1 tbsp ginger-garlic paste; 1 tsp red chilli powder; Salt to taste; 1 cup water; For Final Karahi; 1 tsp cumin powder; 1 tsp coriander powder; 1 tsp black pepper powder; 5-6 whole black peppers, sabut gol mirch; 4 green chillies, slit; 100 g butter; 1 cup hung curd, or thick yogurt, whisked; Oil separates; Gravy becomes thick, creamy, and karahi-style

Instructions 12

Garnish: julienne ginger, chopped green chillies, lemon wedges, extra butter.
Step-by-Step Method.
Pressure cook base: in a pressure cooker, add: 1 kg chicken, sliced onions, chopped tomatoes, ginger-garlic paste, red chilli powder, salt and 1 cup water.
Pressure cook on high flame for 15 minutes.
Karahi cooking: heat a karahi on high flame and add the cooked chicken mixture.
Cook for 5-7 minutes until excess water reduces and chicken gets a slight fry.
Add spices: add: cumin powder, coriander powder, black pepper powder, whole black peppers and green chillies.
Cook for 2 minutes to roast the spices.
Add butter & yogurt: add 100g butter and cook for 3 minutes until it melts and coats the chicken.
Lower the flame and add 1 cup hung curd gradually.
Cook on medium-low flame for 8-10 minutes until: oil separates; gravy becomes thick, creamy, and karahi-style.
Garnish with julienne ginger; green chillies; lemon; A small cube of butter on top.

Lahori Butt Karahi