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    Home » Indian

    Chicken Karahi - Instant Pot & Stove Top Recipe

    Published: Mar 23, 2022 · Modified: Jan 30, 2023 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 69 Comments

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    Jump to Recipe

    Chicken Karahi or Chicken Kadai is a spicy, homestyle chicken curry with fragrant spices and fresh ginger. Here is an EASY recipe that explains how to make this flavor-packed and authentic-tasting chicken curry in just a few simple steps using Instant Pot or a skillet.

    chicken karahi served with rice and naan

    Note: Original post published in Oct 2018 has been updated with new photos and a video.

    Jump to:
    • What is Karahi
    • Why Should you make Chicken Karahi in the Instant Pot
    • Ingredients
    • How to Cook Chicken Karahi
    • Serving
    • Tips and substitutions
    • Stove Top Chicken Karahi
    • More Instant Pot Chicken Curries
    • Recipe

    What is Karahi

    Karahi also known as Kadai/Kadhai is a thick, circular, metal cooking pot, similar to a wok. It is used in Indian cooking for curries, sautéing vegetables, and especially deep frying.

    Chicken Karahi is a popular North Indian and Pakistani curry, and you can find it on most restaurant menus. Often, the roadside dhaba's will have this spicy, homestyle curry on the menu which is often enjoyed with hot naan or roti right from the tandoor.

    chicken karahi garnished with cilantro and julienned ginger

    Why Should you make Chicken Karahi in the Instant Pot

    This past summer, I taught young college students how to cook traditional Indian dishes with the Instant Pot. When I got a request for Chicken Karahi, I decided to try my stovetop recipe in the Instant Pot. The result was:

    • a practical and easy curry, that my students could make and enjoy in under 30-minutes
    • hands-free recipe compared to the original traditional stovetop recipe
    • perfectly cooked chicken every time
    • And best of all, authentic and hearty-tasting curry
    karahi chicken served with naan

    Ingredients

    1. Chicken - Boneless chicken thighs work best for this recipe. You may use chicken breasts instead with the same pressure cooking time and allow full natural pressure release. If you decide to use bone-in chicken or chicken drumsticks increase the pressure cooking time to 8 minutes followed by natural pressure release.
    2. Spices - Garam Masala - I highly recommend my homemade garam masala, Kashmiri red chili powder that adds vibrant red color to the curry without adding too much heat, ground cumin and coriander add earthy tones and body to the curry while turmeric adds a peppery-woody taste and deep golden color to the curry.
    3. Ginger - Finely diced ginger adds a perfect zing and a lot of flavors to this dish. It is also used to garnish the dish along with cilantro.
    4. Tomatoes - I use Pomi chopped tomatoes in this recipe. Not only do they taste just like fresh tomatoes, but they are super convenient and add a vibrant red hue to the curry. Especially when fresh tomatoes are not in season, I like to stock up on these tomatoes that come in BPA-free cartons. Once you open the carton, you can store them for up to 5 days in the fridge.
    ingredients to make chicken kadhai
    Spices

    How to Cook Chicken Karahi

    • Turn the Instant Pot to Sauté mode and heat oil. Next, add onions, ginger, and garlic and cook for 2 to 3 minutes or until the onions turn translucent. Use a glass lid to speed up the process. Add the chicken, tomatoes, and spices and stir well. Close the Instant Pot lid with the pressure valve to sealing and pressure Cook for 5 minutes. (photos 1 - 4)
    photos one through four showing how to make chicken karahi in the Instant Pot
    • Allow the pressure to release naturally for 5 minutes. Then release all remaining pressure. Open the Instant Pot lid and give a quick stir. Set to Sauté mode and cook for 5 minutes as the curry thickens. Garnish with cilantro and ginger (photos 5 - 6)
    Chicken Karahi in the Instant pot garnished with cilantro and ginger

    Serving

    Serve chicken karahi with Roti, Parathas, or Naan and Raita. For a gluten-free meal serve with Jeera Rice, Basmati Rice, or Brown Rice. Serve with cauliflower rice for a low-carb ketogenic meal.

    chicken kadai served over rice in a white bowl

    Tips and substitutions

    1. Kashmiri red chili powder can be substituted with any mild chili powder or paprika
    2. Make sure to dice the ginger very small
    3. To make the curry less spicy, half the red chili powder, garam masala, and ginger
    4. If you enjoy spicy curry, you can add a sliced jalapeño along with the onions
    5. Add 1-inch cubes of sweet onion, red and green peppers to the curry after it is pressure cooked. Cook on saute mode for 5 to 7 minutes as the peppers get slightly cooked and still have a nice bite to them
    Chicken Karahi served over rice with naan in a white bowl

    Stove Top Chicken Karahi

    Do not have the Instant Pot? Here are steps to make Chicken Karahi on stove-top:

    1. Heat oil in a medium wok or a skillet. Then, add onions, ginger, and garlic, and sauté for 5 to 7 minutes on medium-high heat until the onions turn translucent. Use a glass lid to speed up the process.
    2. Add the chicken, tomatoes, and all the spices, and stir well.
    3. Cover the pot with a lid and lower the heat to medium. Cook for 15 to 20 minutes or until the chicken is fully cooked stirring frequently. Add a few tablespoons of water as needed if the curry starts to stick to the pot.
    4. Garnish with cilantro and ginger.
    chicken curry served in a karahi

    I often serve a cooling yogurt drink called "Mattha" in India with this spicy chicken curry. Lots of people asked for the recipe and here it is:

    • 1 cup of plain yogurt
    • 3 cups cold water
    • 1-inch ginger
    • ¼ teaspoon ground cumin
    • 1 green chili or ½ jalapeño
    • ¼ cup cilantro
    • 1 teaspoon kosher salt
    • 1 teaspoon sugar

    Instructions: Blend all the ingredients in a blender and enjoy chilled.

    More Instant Pot Chicken Curries

    • Healthy "Butter" Chicken
    • Chicken Vindaloo
    • Chicken Korma
    • Mom's Authentic Chicken Curry
    • Easy Kheema Curry 
    • Mughlai Chicken Korma
    • Restaurant-Style Chicken Tikka Masala

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    karahi chicken served over basmati rice along with naan, sliced onions and lemon wedge
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    4.58 from 115 votes

    Chicken Karahi

    Chicken Karahi or Chicken Kadai is a spicy, homestyle chicken curry with fragrant spices and fresh ginger.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Entree
    Cuisine: Indian
    Servings: 4
    Calories: 347kcal
    Author: Archana Mundhe

    Equipment

    • Instant Pot Pressure Cooker
    • Wok

    Ingredients

    • 3 tablespoons oil
    • 1 yellow onion finely diced
    • ¼ cup ginger finely diced
    • 2 tablespoons garlic minced
    • 1½ pounds boneless skinless chicken thighs patted dry and cut into 4 pieces each
    • 1½ cups canned diced tomatoes **
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon garam masala
    • 1 tablespoon Kashmiri red chili powder
    • ¼ teaspoon ground turmeric
    • 1½ teaspoons kosher salt

    Garnish:

    • ¼ cup chopped cilantro
    • ¼ cup ginger julienned

    Instructions

    • Turn the Instant Pot to Sauté mode and heat oil. Add onions, ginger, and garlic, and cook for 2 to 3 minutes or until the onions turn translucent. Use a glass lid to speed up the process. Tip: Make sure the bottom of the pot has no browning after sautéing the onions. If you see any browning, press Cancel on the Instant Pot and add 2 tablespoons of water and deglaze the bottom of the pot with a wooden or silicone spatula to remove all of the brownings.
    • Add the chicken, tomatoes, ground cumin, ground coriander, garam masala, Kashmiri red chili powder, ground turmeric, and salt. Stir well.
    • Close the Instant Pot lid on with the pressure valve to sealing. Pressure Cook (Hi) for 5 minutes. Allow the pressure to release naturally for 5 minutes and then release all remaining pressure by turning the pressure release valve from sealing to venting.
    • Open the Instant Pot and set it to Sauté mode. Cook the chicken for 5 minutes as the curry continues to thicken. Garnish with cilantro and ginger.
    • Serve hot with naan or parathas and rice. For a low carb meal, serve mushroom masala over cauliflower rice. Add a side of cucumber salad for a delicious meal.

    Video

    Notes

    Notes:
    1. Boxed or canned diced tomatoes can be substituted with 4 ripe plum or roma tomatoes. 
    2. Substitute Kashmiri red chili powder with any mild chili powder
    3. Make sure to dice the ginger very small so you do get big pieces of ginger in the curry
    4. To reduce the spice in this curry, reduce the quantity of red chili powder, garam masala, and ginger by half
    5. To make the curry more spicy and hot, add a sliced jalapeño along with the onions
    6. You can either use fresh tomatoes or box/canned chopped tomatoes in this recipe
    7. Make sure the bottom of the pot has no browning after sautéing the onions. If you see any browning, press Cancel on the Instant Pot and add 2 tablespoons of water and deglaze the bottom of the pot with a wooden or silicone spatula to remove all of the brownings.
    Stovetop Recipe: 
    1. Heat oil in a large wok or skillet. Then, add onions, ginger, and garlic and sauté for 5 minutes on medium-high heat until the onions turn translucent. Use a glass lid to speed up the process.
    2. Add the chicken, tomatoes, all the spices and stir well.
    3. Cover the pot with a lid and lower the heat to medium. Cook for 15 to 20 minutes or until the chicken is fully cooked stirring frequently. Add a few tablespoons of water as needed if the curry starts to stick to the pot.
    4. Garnish with cilantro and ginger.

    Nutrition

    Calories: 347kcal | Carbohydrates: 11g | Protein: 34g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 161mg | Sodium: 1189mg | Potassium: 739mg | Fiber: 2g | Sugar: 3g | Vitamin A: 805IU | Vitamin C: 12.5mg | Calcium: 68mg | Iron: 3.1mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

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    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Avis says

      June 16, 2020 at 3:02 pm

      Hi there! I made this a couple of nights ago, and if I could rate it a 10 I would, it was fantastic! I originally was going to make a different curry that had coconut milk and then I realized I forgot to buy some, so went looking and found your recipe for Karahi curry and wow it was the BEST curry I've ever made! So tasty, even though I had to substitute one or two things. I only had fire roasted tomatoes (maybe that was better?) and I only had regular chili powder. I am having leftovers tonight and I can't wait! Thank you! ♥5 stars

      Reply
      • Archana says

        June 17, 2020 at 7:12 pm

        Thank you so much!!

        Reply
    2. Vandana Rao says

      July 19, 2020 at 7:25 pm

      Can I make it with fresh tomatoes?

      Reply
      • Archana says

        July 19, 2020 at 7:33 pm

        Yes you can use fresh tomatoes.

        Reply
    3. Sarah Shaikh says

      October 01, 2020 at 12:20 pm

      Super easy and delicious recipe!5 stars

      Reply
    4. Kal says

      October 17, 2020 at 2:56 pm

      So easy that even a cooking newb like me can make it turn out delicious! I'm going to make it again tomorrow for a football party with some friends!

      Reply
    5. Monika Agwani says

      October 23, 2020 at 8:43 pm

      Love love the recipe..super easy and quick to make with authentic taste.5 stars

      Reply
    6. Chris says

      October 29, 2020 at 5:02 pm

      Hello,

      I have made this recipe several times and my family and I love it! I always follow the recipe exactly, but somtimes, the minced onions and ginger start to stick to the instant pot and I get a "burn" notification. I have tried putting slightly more liquid, but it still happens. Do you have any advice to avoid that burning? Do you think the dish would come out decently if I sliced the onions instead of dicing? I am thinking maybe that would help. Thank you!

      Reply
      • Archana says

        October 29, 2020 at 5:45 pm

        Hi Chris, Newer Instant Pots display burn more frequently for some reason. Here is a tip to follow that I have also added to the instructions - Make sure the bottom of the pot has no browning after sautéing the onions. If you see any browning, press cancel on the Instant Pot and add 2 tablespoons of water and deglaze the bottom of the pot with a wooden or silicone spatula to remove all of the browning.

        Reply
    7. Amy says

      November 09, 2020 at 9:00 pm

      Made this tonight and it was fantastic! I suspect this one’s going into regular rotation.

      Reply
    8. ism says

      December 30, 2020 at 4:33 am

      Hello, you don't add water to the chicken before you give it pressure?

      Reply
      • Archana says

        December 30, 2020 at 12:47 pm

        Chicken releases a lot of liquids during pressure cooking. In the recipe I call for adding 2 tablespoons of water to remove any browning of the pot and this is also just enough for the Instant Pot to come to pressure.

        Reply
    9. Libby says

      January 01, 2021 at 2:50 pm

      Very easy and so tasty. Thank you for sharing your talent!5 stars

      Reply
    10. Neema says

      January 05, 2021 at 10:20 pm

      I try North Indian dishes when I do takeout, but typically stick to making Kerala Chicken Curry at home, but after seeing so many of your posts and how delicious the food looks, decided to give this a try. The taste was amazing!! I didn't have chopped tomatoes so just used a small can of tomato sauce instead, but even with that modification, thought it was delicious!5 stars

      Reply
    11. Michelle says

      January 09, 2021 at 12:45 am

      If making w chicken breast should we adjust liquids? Also since breast is dryer should we marinate with yogurt?5 stars

      Reply
      • Archana says

        January 09, 2021 at 1:13 pm

        Good question!! So yes marinating is always a good idea. But in this recipe you can simple allow a full natural pressure release and you will be good with chicken breasts.

        Reply
    12. Erica Khan says

      January 29, 2021 at 7:53 pm

      I did so good with this one! It didn’t taste like instant pot food it tasted like street food. I made my husband guess after tasting it and he guessed the dish correctly. One of my favorites5 stars

      Reply
    13. Maneesha says

      April 03, 2022 at 4:43 pm

      Great recipe, Archana! Thank you! Loved it! So easy to make!5 stars

      Reply
      • Archana says

        April 03, 2022 at 9:17 pm

        You are most welcome!

        Reply
    14. Vivek Reddy says

      May 23, 2022 at 10:52 pm

      I really loved this recipe. When I tried out the sauce while cooking, I felt it lacked acidity, something I like. However, when the cooking was done and I added in the julienned ginger and the cilantro, oof, that flavor just skyrocketed. It really reminded me of the chicken curry my mom would make. Thank you so very much 🙂5 stars

      Reply
      • Archana says

        May 25, 2022 at 10:51 am

        I am glad you enjoyed it. Thank you for the feedback.

        Reply
    15. Anas says

      June 25, 2022 at 9:17 am

      This is an outstanding recipe. Please also check out my mom's recipe:
      5 stars

      Reply
    16. Archana M says

      July 13, 2022 at 3:51 pm

      I am always in search for gluten free recipes. Easy and quick recipe for chicken curry with basic pantry ingredients. I have tried it multiple times and absolutely love it!! I have it with brown rice. This is a great gluten free and healthy option for me as makes life easier.5 stars

      Reply
      • Archana says

        July 13, 2022 at 11:05 pm

        Thank you!

        Reply
    17. Priya Trachtenberg says

      October 05, 2022 at 8:02 pm

      I made this a couple of days ago and it was amazing. My 14 year old said it was the best chicken curry he’s had. This will go into our dinner rotation.5 stars

      Reply
      • Archana says

        October 05, 2022 at 9:48 pm

        Thank you Priya!

        Reply
    18. Nikki says

      October 24, 2022 at 11:32 pm

      Looking forward to making this recipe for Diwali ! I plan on using chicken breast, do I need to change the recipe ? Or cooking time ?

      Reply
      • Archana says

        October 26, 2022 at 5:19 pm

        Use the same pressure cooking time and allow full natural pressure release.

        Reply
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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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