Chicken Karahi or Chicken Kadai is a spicy, homestyle chicken curry with fragrant spices and fresh ginger.
Karahi
So What is a 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.
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.
Instant Pot
So,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
Here are the spices I love adding to this recipe:
- Garam Masala – This quintessential Indian spice bled adds warmth and depth to the curry. And if you haven’t tried my homemade EASY garam masala recipe, you must. It needs 5 whole spices that I bet you already have in your spice drawer, takes 10 mins and elevates the flavors in Indian cooking to next level
- Red Chili Powder – The milder Kashmiri red chili powder adds smoky flavors and a brilliant red hue to the curry without making the dish too spicy
- Ground Cumin and Ground Coriander – Often added tother these ground spices add earthy flavors and body to the curry
- Ground Turmeric – Bright healing spice that adds a peppery-woody taste and a deep golden color to the curry
Tips
- Kashmiri red chili powder can be substituted with any mild chili powder or paprika
- 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 would also highly recommend using 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.
Steps
Step by step instructions to make this insanely delicious Chicken Karahi in the Instant Pot pressure cooker:
Step 1: 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).
Step 2: Add the chicken, tomatoes, spices and stir well. Afterwards, close the Instant Pot lid on with pressure valve to sealing (photos 3 – 6).
Step 3: 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.
Serving
Here are few options to serve chicken karahi – Naan or Parathas, Jeera Rice, Basmati Rice or Brown Rice.
Stove Top
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. 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 browning.
- 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
- You can either use fresh tomatoes or box/canned chopped tomatoes in this recipe
- 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.
- 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.
Nutrition
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Avis says
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! ♥
Archana says
Thank you so much!!
Vandana Rao says
Can I make it with fresh tomatoes?
Archana says
Yes you can use fresh tomatoes.
Sarah Shaikh says
Super easy and delicious recipe!
Kal says
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!
Monika Agwani says
Love love the recipe..super easy and quick to make with authentic taste.
Chris says
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!
Archana says
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.
Amy says
Made this tonight and it was fantastic! I suspect this one’s going into regular rotation.
ism says
Hello, you don’t add water to the chicken before you give it pressure?
Archana says
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.
Libby says
Very easy and so tasty. Thank you for sharing your talent!
Neema says
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!
Michelle says
If making w chicken breast should we adjust liquids? Also since breast is dryer should we marinate with yogurt?
Archana says
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.