Butt Karahi

One of the most requested dishes so finally here is Butt karahi recipe. Make it and enjoy with family, go easy on the chilies and oil to avoid heartburn. #NoMoreHeartBurn #FoodFusion #HappyCookingToYou

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  • Zeera (Cumin seeds) roasted 1 tbs
  • Sabut dhania (Coriander seeds) roasted 1 & ½ tbs
  • Pyaz (Onion) sliced 3 medium
  • Tamatar (Tomatoes) cubes 4-5 medium
  • Desi murghi (Chicken) 1 kg
  • Adrak (Ginger) crushed 1 tbs
  • Lehsan (Garlic) crushed 1 & ½ tbs
  • Namak (Salt) 1 & ½ tsp or to taste
  • Kali mirch powder (Black pepper powder) ½ tbs
  • Water 4 Cups
  • Dahi (Yogurt) whisked ½ Cup
  • Cooking oil 1/4 Cup
  • Lal mirch (Red chilli) crushed ½ tbs
  • Hari mirch (Green chillies) slit 3-4
  • Hara dhania (Fresh coriander) chopped
  • Adrak (Ginger) julienne
  • Desi ghee 1 tbs (optional)


In mortal & pestle,add cumin seeds,coriander seeds,crush coarsely & set aside.

In a cooker,add onion,tomatoes,desi chicken,ginger,garlic,salt,black pepper powder,1/2 tbs of crushed cumin & coriander seeds,water,mix well & bring it to boil,cover and pressure cook for 15 minutes then transfer it to a wok and cook on high flame until water is reduced (approx. 4-5 minutes).

Add yogurt and mix well.

Add cooking oil,remaining quantity of crushed cumin & coriander seeds,red chilli crushed,mix well and cook on high flame until oil separates (2-3 minutes).

Add green chillies and mix well.

Garnish with fresh coriander,ginger,desi ghee & serve!


Recipe By: Kanwal Mohsin

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