✨ Introduction of Butt Karahi
If you’ve ever dined at Butt Karahi in Lahore, you know the bold, buttery, and deeply spiced flavor that has made it iconic. This Butt-style Chicken Karahi is famous for its rich tomato-based gravy, sizzling aroma, and melt-in-your-mouth chicken that bursts with desi flavor.
Recreating this restaurant classic at home is easier than you think no onions, no excessive ingredients just a few spices, ripe tomatoes, fresh ginger, garlic, and a well-heated wok (karahi). The trick? High flame cooking, fresh ingredients, and desi ghee for that authentic finish.
Quick Recipe Overview
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Spice Level |
| 10 mins | 40 mins | 50 mins | 4 | Medium | 🔥🔥 Spicy |
Ingredients of Butt Karahi
Chicken & Base:
* 1 kg chicken (bone-in, skinless, preferably curry cut)
* 5–6 medium ripe tomatoes (chopped or peeled)
* 2 tbsp fresh ginger-garlic paste
* ½ cup oil or desi ghee (for authentic flavor)
* Salt to taste
Spices:
* 1½ tsp red chili powder (adjust to taste)
* 1 tsp crushed chili flakes
* 1 tsp black pepper (freshly ground)
* 1 tsp coriander powder
* ½ tsp turmeric powder
* ½ tsp garam masala
* Optional: ½ tsp crushed kasuri methi (for added aroma)
Garnish:
* Fresh ginger (julienned)
* Green chilies (slit or chopped)
* Fresh coriander leaves
* Lemon wedges
Detailed Instructions of Butt Karahi
1. Heat the Oil/Ghee
* In a large karahi or wok, heat the oil or ghee on high flame.
* After it’s hot, add the ginger-garlic paste and cook for approximately a minute, or until aromatic.
2. Cook the Chicken
* Stir-fry the chicken pieces for 7 to 9 minutes over high heat, or until they are just beginning to turn brown.
* Sprinkle salt and continue stirring.
3. Add the Tomatoes
* Add chopped or peeled tomatoes (no water needed).
* Coat the chicken in tomato juices by stirring.
* Cover and cook on medium flame for 10–15 minutes until tomatoes soften and release oil.
4. Mash and Cook the Masala
* To create a rich gravy, use a spoon or spatula to mash the softened tomatoes.
* Add red chili powder, black pepper, chili flakes, turmeric, and coriander powder.
* Cook uncovered on medium-high flame for 10–15 minutes until oil separates.
5. Final Flavor Touch
* Stir in garam masala and crushed kasuri methi (if using).
* To blend flavors, cook for an additional two to three minutes. Add chopped ginger julienne, fresh coriander, and green chilies on top.
Serving Suggestions
* Serve hot with fresh naan, rumali roti, or taftan.
* Add a side of kachumber salad, raita, or pickled onions for a complete meal.
Nutritional Info (Per Serving: Approx.)
| Nutrient | Amount |
| Calories | 400–450 kcal |
| Protein | 28g |
| Fat | 28g |
| Carbs | 6g |
| Fiber | 2g |
Final Thoughts
Butt Karahi is more than a dish it’s a Lahore institution. Now you can bring that same bold, buttery, spicy magic to your kitchen. Whether it’s a weekend family meal or a dinner for special guests, this karahi recipe never disappoints.
