Lahori Butt Karahi

Ingredients

• 3½ kg chicken · bone-in recommended
• 7 medium onions · sliced
• 14 medium tomatoes · chopped
• 3½ tbsp ginger-garlic paste
• 3½ tsp red chilli powder
• Salt to taste
• 3½ cup water
• For Final Karahi
• 3½ tsp cumin powder
• 3½ tsp coriander powder
• 3½ tsp black pepper powder
• 5-6 whole black peppers · sabut gol mirch
• 14 green chillies · slit
• 350 g butter
• 3½ cup hung curd · or thick yogurt, whisked

Cook on medium-low flame for 8-10 minutes until

• Oil separates
• Gravy becomes thick · creamy, and karahi-style

Instructions

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