Instant Pot Chicken Karahi

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:

1. Kashmiri red chili powder can be substituted with any mild chili powder.
2. Make sure to dice the ginger very small so you do get big pieces of ginger in the curry.
3. To reduce the spice in this curry, reduce the quantity of red chili powder, garam masala and ginger by half.
4. 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:

1. 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.
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.
   

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

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4.38 from 56 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

Keyword: Kadai Chicken, Karahi Chicken

Servings: 4

Calories: 347kcal

Author: Archana Mundhe

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

Notes:

1. Substitute Kashmiri red chili powder with any mild chili powder.
2. Make sure to dice the ginger very small so you do get big pieces of ginger in the curry.
3. To reduce the spice in this curry, reduce the quantity of red chili powder, garam masala and ginger by half.
4. To make the curry more spicy and hot, add a sliced jalapeño along with the onions.
5. 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

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

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