Butt Karahi

Desi Chicken Karahi is a traditional Pakistani and North Indian dish known for its rich, aromatic flavors. Made with tender chicken pieces cooked in a thick tomato-based gravy, it’s seasoned with a blend of spices like cumin, coriander, and garam masala.

Desi Chicken Karahi (Butter) is a flavorful variation of the classic Chicken Karahi, enriched with the smooth, creamy taste of butter. In this dish, tender chicken is cooked in a rich, spiced tomato-based gravy, infused with aromatic spices like cumin, coriander, and garam masala.

Charsi Chicken Karahi is a rustic and bold Pakistani dish, originating from the Peshawar region. It is known for its simplicity, allowing the natural flavors of the ingredients to shine. Prepared with bone-in chicken, this dish features a minimalistic yet robust combination of tomatoes, green chilies, ginger, and garlic, with little to no added spices.

Charsi Chicken Karahi (Butter) is a rich and indulgent variation of the traditional Peshawari dish, adding a luxurious layer of butter to the simple, rustic flavors. Bone-in chicken is cooked in a wok with fresh tomatoes, green chilies, ginger, and garlic, allowing the ingredients to meld naturally without overwhelming spices.

Lamb Karahi (Butt Special) is a hearty and flavorful Pakistani dish, popularized by the iconic Butt Karahi restaurants. Made with tender lamb, it’s cooked in a wok (karahi) with a thick, aromatic gravy of ripe tomatoes, fresh green chilies, ginger, and garlic.

Lamb Karahi (Butter) is a rich and creamy twist on the traditional Lamb Karahi, combining the robust flavors of tender lamb with the indulgence of butter. In this dish, bone-in lamb is cooked in a wok with fresh tomatoes, green chilies, ginger, and garlic, creating a savory, spicy gravy.

Charsi Lamb Karahi is a traditional, rustic dish from the Peshawar region of Pakistan, known for its simplicity and bold flavors. Made with bone-in lamb, the dish uses minimal ingredients, allowing the natural taste of the lamb to shine. Fresh tomatoes, green chilies, ginger, and garlic are cooked with the lamb in a karahi (wok), forming a rich, juicy gravy.