Lahore is the second biggest city of Pakistan which is known for its festivity and food. Tourists from Pakistan and all over the world come to Lakshmi chowk to eat delicious butt chicken karahi which is made of organic(desi) chicken. The best part of the recipe is the live organic chickens are kept in front of restaurants and you choose one of your choices and deliver it to the chef for cooking. The traditional butt chicken karahi is made in desi ghee/butter to make the dish rich in flavor and nutrition.
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Keeping in mind the fact that anyone who visits butt chicken wants to grab the same taste at home but most of the time it doesn't come out our favorite. Here is a secret recipe of Lakshmi chowk butt karahi to make at home with the same flavor.
Read the recipe and guess the secret ingredient.
Cooking time: 45 minutes
Serving: 4-5 persons
Cooking time: 45 minutes
Serving: 4-5 persons
Ingredients:
1kg organic/broiler chicken
3medium sized sliced onions
1/2 kg sliced tomato
1/4 cup of garlic, ginger water
1/2 cup Cooking
2 tablespoon
2 tablespoon yogurt
2 tablespoon cream
Sliced
2/3 green chili
According to taste
Red chili powder
Whole red Mirch (gol wali lall Mirch)
Salt
Turmeric powder
Black pepper
Garam masala
For decoration
Sliced ginger
Coriander leaves
2 Green chilis
Precautions:
1. Be careful while adding red chili powder as the real taste of butt chicken karahi come out with green chili and black pepper.
2. Keep on discarding any tomato peels out while cooking the karahi to get a good presentation.
3. Always turn the chicken pieces carefully and keep the flame little high otherwise chicken pieces will be softer and break down.
Method:
Have you noticed the secret ingredients of butt chicken karahi? Yes, it is black pepper and secret garlic, ginger water.
1. Take one cup of water in a pan and put 5-6 garlic cloves and 1 small piece garlic and let the water boil until the water is half.
2. Now take pressure cooker for organic (desi) chicken and for boiler chicken take any simple pan. Our recipe is for desi chicken. Put chicken, sliced onion, sliced tomatoes, 1/4 cup of garlic, ginger water, and one glass simple water, red chili, salt, green chili, turmeric in the pressure cooker and cook it for 30 minutes. For broiler chicken, there is no need for adding extra water.
1. Take one cup of water in a pan and put 5-6 garlic cloves and 1 small piece garlic and let the water boil until the water is half.
2. Now take pressure cooker for organic (desi) chicken and for boiler chicken take any simple pan. Our recipe is for desi chicken. Put chicken, sliced onion, sliced tomatoes, 1/4 cup of garlic, ginger water, and one glass simple water, red chili, salt, green chili, turmeric in the pressure cooker and cook it for 30 minutes. For broiler chicken, there is no need for adding extra water.
3. Shift the chicken karahi from cooker to another karahi or a pan with a wide mouth. Add cooking oil and let all the water dry out.
4. Add yogurt, green chilis, sliced ginger, whole red chili and keep on cook until yogurt is soaked.
5. Add butter, cream, black pepper near the end and cook for two more minutes.
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6. Butt chicken karahi is ready. Decorate it with sliced ginger, fresh coriander leaves, and green chilis and serve it with nan or garam chappati.
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