Chicken Karahi or Chicken Kadai is a spicy, homestyle chicken curry with fragrant spices and fresh ginger.
What is a Karahi or Kadai?
A thick, circular, metal cooking pot, similar to a wok that is used in Indian cooking for curries, sautéed vegetables and deep frying.
What is Chicken Karahi?
Chicken Karahi is a popular North Indian and Pakistani curry, and you can find it in most restaurant menus. Often, the road-side dhaba’s will have this spicy, homestyle curry on the menu which is often enjoyed with hot naan or roti right from the tandoor.
Why make Chicken Karahi in the Instant Pot?
This past summer, I taught young college students how to cook traditional Indian dishes in the Instant Pot. When I got a request for Chicken Karahi, I decided to try my stove top 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 stove top recipe.
- perfectly cooked chicken every time.
- And best of all, authentic and hearty tasting curry!
Spices I used to make Chicken Karahi:
- Garam Masala – This quintessential Indian spice bled adds warmth and depth to the curry.
- Red Chili Powder – The milder Kashmiri red chili powder adds smoky flavors and a brilliant red hue to the curry
- Ground Cumin and Coriander – To add earthy tone and body to the curry.
- Ground Turmeric – Bright healing spice that adds a peppery-woody taste and a deep golden color to the curry.
- Kosher Salt – Enhances the taste in the curry. You can use table salt or kosher salt in this recipe.
Tips and variations for Chicken Karahi:
- Kashmiri red chili powder can be substituted with any mild chili powder.
- Make sure to dice the ginger very small so you do get big pieces of ginger in the curry.
- To reduce the spice in this curry, reduce the quantity of red chili powder, garam masala and ginger by half.
- To make the curry more spicy and hot, add a sliced jalapeño along with the onions.
My favorite ingredient for chicken karahi:
Typically, I love to use Pomi chopped tomatoes in most of my recipes that call for fresh tomatoes. Not only do they taste just like fresh tomatoes, but they are super convenient and add a vibrant red hue to the curries.
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.
Here is some more info on how Pomi Chopped tomatoes are made:
The tomatoes are washed, peeled, chopped and mixed with a lightly concentrated tomato juice. Then, Pomi thermally pasteurizes and aseptically fills the tomato product in our signature carton boxes. The product is exclusively made of Italian tomatoes grown by the farmers. Chopped tomatoes contain visible seeds and peels.
Step by step instructions to make this insanely delicious Chicken Karahi in the Instant Pot pressure cooker:
- 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 glass lid to speed up the process (photos 1 – 2).
- Add the chicken, tomatoes, spices and stir well. Afterwards, close the Instant Pot lid on with pressure valve to sealing (photos 3 – 6).
- Select Pressure Cook / Manual (Hi) for 5 minutes. Allow the pressure to release naturally for 5 minutes. Then release all remaining pressure. Set the Instant Pot to Sauté mode and cook for 5 minutes as the curry continues to thicken. Garnish with cilantro and ginger. Finally, serve hot with naan, basmati rice or brown rice.
Do not have the Instant Pot? Here are steps to make Chicken Karahi on stove-top:
- Heat oil in a medium wok or deep pan. Then, add onions, ginger and garlic and sauté for 5 minutes on high heat until the onions turn translucent. Use glass lid to speed up the process.
- Add the chicken, tomatoes, all the spices and stir well.
- 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.
- Garnish with cilantro and ginger.
Recipe for Mattha {A cooling yogurt drink} that can be served with this Spicy Chicken Karahi:
- 1 cup of plain yogurt
- 2 to 3 cups cold water
- 1-inch ginger
- 1/4 teaspoon ground cumin
- 1 green chili or 1/2 jalapeño (optional)
- 1/4 cup cilantro
- 1 teaspoon kosher salt
- 1 teaspoon sugar (optional)
Instructions: Blend all the ingredients in a blender and enjoy chilled.
Love chicken curries? Here are my other go-to Instant Pot recipes:
- Healthy “Butter” Chicken
- Weeknight Staple Chicken Korma Curry
- Mom’s Authentic Chicken Curry
- Quick and Easy Kheema Curry
- Royal Mughlai Chicken Korma
- Classic 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.
Chicken Karahi
Ingredients
- 3 tablespoons oil
- 1 yellow onion finely diced
- 1/4 cup ginger finely diced
- 2 tablespoon garlic minced
- 1.5 pounds boneless skinless chicken thighs cut into 4 pieces each patted dry
- 1.5 cups canned diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 tablespoon Kashmiri red chili powder
- 1/4 teaspoon ground turmeric
- 1.5 teaspoons kosher salt
Garnish:
- 1/4 cup chopped cilantro
- 1/4 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 glass lid to speed up the process.
- 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 pressure valve to sealing. Select Pressure Cook / Manual (Hi) for 5 minutes. Allow the pressure to release naturally for 5 minutes. Then release all remaining pressure.
- Set the Instant Pot to Sauté mode and cook for 5 minutes as the curry continues to thicken. Garnish with cilantro and ginger. Serve hot with naan and rice.
Video
Notes
- Substitute Kashmiri red chili powder with any mild chili powder.
- Make sure to dice the ginger very small so you do get big pieces of ginger in the curry.
- To reduce the spice in this curry, reduce the quantity of red chili powder, garam masala and ginger by half.
- To make the curry more spicy and hot, add a sliced jalapeño along with the onions.
- I love POMI brand chopped tomatoes that taste as good as fresh tomatoes. They come in cartons and come in very handy. You can either use fresh tomatoes or Pomi chopped tomatoes in this recipe.
Nutrition
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Hans Dieter Susser says
And then there is “Karachi Butter Chicken” 🙂
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https://chefsopinion.org/2015/03/05/pakistani-butter-chicken/
Archana says
Absolutely!
Asim Fareeduddin says
Can you use bone-in chicken for this? Maybe leg quarters or whole chicken? If so, how would you adjust the cooking time in IP?
Archana says
Hi Asim, Yes you can. Depending on the size of the chicken pieces I would add extra 2 to 3 minutes. For example if I cooked this with let quarters I would cook for 8 minutes.
Charlene says
Yum i made this tonight and it turned out delicious! I ended up using chicken breast tenders.. it was very spicy but next time will cut down a bit on the spice like you mentioned in the post. Will definitely be making often!! Thanks!!
Archana says
Thank you for the feedback. Please rate the recipe too 🙂
Tanzila Sajid says
Thank you for the recipe. It looks amazing.
What is the size of your instapot?
Archana says
Thank you! I cooked this recipe in my 6-QT
Ayesha says
Hi Archana,
Would the cooking time differ ( in all recipes) if a larger instant pot is used ? 8-QT
Archana says
Same cook time in 8 QT too.
FARIDA BANU says
Looks delicious. The step by step process is clear and super recipe.
Archana says
Thank you!
Archana says
Hi! Do you mean 1/4 cup ginger before dicing or after dicing? I generally grate my ginger in the micro plane to get small pieces – so how much of that? 1-2 tablespoons? Thanks!!
Archana says
1/4 after dicing. Yes you can add 2 tablespoons of grated
Yamini says
Great recipe, just made it last night for the family and they loved it. “Homestyle” is the right word – tastes like what my mom makes! So simple with the Instapot, as usual I have to remember to double your recipes because I never get to enjoy leftovers!
Archana says
Thanks for the feedback!
Aine says
Hi/ can we use beef to make a beef karahi? How would that change the total cook time in the IP? Bought your book btw! Thank you!
banazer noor says
your recipes are awesome I like all recipe and try at home.
Archana says
Thank you SO much! Do rate them when you get a chance.
banazer noor says
GOOD RECIPES WEBSITE I LOVE IT WELL DONE.
Alex says
Can I whole chicken cut into small or medium pieces and how to adjust time in instant pot
Archana says
Yes you can. I would increase the pressure cook time to 8 mins.
Khadija says
My husband said this was the best dish I’ve ever made in the 5 years we’ve been married! It was delicious, thank you!
Archana says
Thank you so much for that feedback !!
Chris says
This recipe is amazing. It is very easy to make, and it comes out restaurant quality every time.
Archana says
Thank you!!
James Strange says
When I worked in Pakistan this was one of my favorite dishes to eat. Your version looks easy and delicious.
Archana says
Thank you so much!
Purvi says
Hi if we use fresh diced tomatoes, will the recipe come out just as good?
Archana says
Yes! You can use fresh tomatoes
Jennifer says
The entire family loved it. I did mix in chicken breasts also. Next time I will take them out prior to the saute because they were slightly dry. Thighs were perfect. I did add a touch of cornstarch because the sauce didn’t thicken quite enough at the end. SUPER EASY and QUICK.
Archana says
Thank you for the feedback! I am so glad you enjoyed it
Kim says
Absolutely delicious! I will also make sure to not use breast meat. Chicken supplies have become a little unreliable at the grocery!
Mohit says
Thanks for the recipe. Going to try this, this weekend. Since i’m on a diet I was wondering if I need to alter anything described here if I was using chicken breast + limited oil to 0.5tsp per 4oz of chicken? Thanks
Archana says
It will work great, follow the same cook times and allow 10 minutes natural pressure release. This will make sure the chicken breasts are tender and not dry.
Sai Pradyumna says
Do you need to add any water before the pressure cooking step? Considering that this recipe doesn’t use a marinate, won’t a lack of liquid lead to a BURN message?
Archana says
Make sure that no food is sticking to the bottom of the pot. Then when the Instant Pot starts to cook the chicken it releases enough water to build the pressure.
Sai Pradyumna says
Thanks for the advice. It came out really well.
Ruby says
How much time for the chicken tenders?
Archana says
4 minutes pressure cooking will be perfect.
Saralyn says
This was delicious!