Restaurant Style Butt Karahi - Kaaf Foods

Restaurant Style Butt Karahi

Name: Restaurant Style Butt Karahi
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4-5 Servings
Cuisine: Pakistani

Diff🟡Medium

Prep⏱️15 Mins

Cook⏲️25 Mins

Total⏳40 Mins

Serv🍽️4-5

Cuisine🌍Pakistani

#ButtMuttonKarahi #LahoriKarahiRecipe #BaBaFoodRRC #MuttonKarahiRecipe #ButterMuttonKarahi

اردو میں پڑھیے 📖

Ingredients

Mutton Boiling Base

Mutton1 kg

Salt1 tsp

Garlic Water (8 cloves mashed in ½ glass water)As prepared

Karahi Seasoning & Dairy

Butter1-2 tbsp

Dried Coriander Powder1.5 tsp

Coarsely Ground Black Pepper½ tsp

Yogurt4 tbsp

Fresh Cream100 g

Green Chilies4-5 pcs

Ginger Juliennes & Fresh CorianderFor garnish

Pro Tip

The secret restaurant flavor of authentic Butt Karahi comes from using the extracted garlic water during the pressure cooking phase and finishing the gravy with fresh cream and butter on low simmer. To elevate the rich aromatic profile even further, use premium quality spices sourced directly from Kaaf Foods™.

How To Cook

Step 1: Pressure Cook Mutton

Boil mutton in a pressure cooker with salt and extracted garlic water until tender. 15 Mins

Step 2: Sauté & Season

Transfer to a karahi, dry excess water, and stir in butter, coriander powder, black pepper, and yogurt. 5 Mins

Step 3: Add Cream & Simmer

Lower the heat to a simmer, add 100g fresh cream, and mix gently to form a rich gravy. 3 Mins

Step 4: Garnish & Serve

Top with slit green chilies, fresh ginger juliennes, and coriander before serving. 2 Mins

Video Guide

Watch the recipe recommended video.

🎥 Video Credit: BaBa Food RRC

Nutrition Facts

CALORIES

per serving (approx. 350g)

540 kcal

Fat

34g

Carbs

Fiber

Sugar

Protein

36g

Calorie Distribution

Protein 27% Carbs 6% Fat 67%

FAQs

Frequently Asked Questions

Why do we use garlic water instead of chopped garlic in Butt Karahi?

Garlic water infuses the mutton deeply during pressure cooking without leaving visible bits of burnt garlic in the final karahi.

Can I use beef instead of mutton for this recipe?

Yes, beef shank or boneless chunks work wonderfully using the exact same boiling and tempering technique.

Is yogurt necessary if we are adding fresh cream?

Yogurt provides a subtle tangy base to balance the richness of the butter and cream, creating an authentic restaurant-style balance.

How do I prevent the cream from splitting in the hot karahi?

Lower the flame to a gentle simmer (dam mode) before stirring in the fresh cream.

What is the best cut of mutton for Lahori Karahi?

Rib chops and leg pieces (mix of bony and boneless meat) yield the best texture and flavor.

Can I make this karahi without a pressure cooker?

Yes, you can boil the mutton in a deep pot with water and garlic extract, though it will take about 45 to 60 minutes to tenderize.

Can I use oil instead of butter?

Traditional Butt Karahi relies heavily on butter and high-fat dairy, but a mix of oil and butter can be used based on preference.

How long can leftovers be kept?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove.

What bread goes best with Butt Karahi?

Fresh hot tandoori naan, rogni naan, or sheermal complement the rich buttery gravy perfectly.

Why choose Kaaf Foods™ spices for authentic Pakistani karahis?

Traditional high-heat recipes demand pure, aromatic, and unadulterated spices. Kaaf Foods™ provides premium culinary ingredients.

Where can I buy pure Kaaf Foods™ products online?

Order chemical-free spices and culinary products directly from kaaffoods.com.

Kaaf Foods™

Spice Collection

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