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Home » Indian » Chicken Karahi | Instant Pot & Stove Top Recipe

Chicken Karahi | Instant Pot & Stove Top Recipe

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

karahi chicken served with naan
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Karahi

Karahi is 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 in 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 served with rice and naan

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 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
chicken Karahi serve with rice and naan in 3 bowls

spices

Here are the spices I love adding to this recipe:

  1. Garam Masala - This quintessential Indian spice blend 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 the next level
  2. 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
  3. Ground Cumin and Ground Coriander - Often added tother these ground spices add earthy flavors and body to the curry
  4. Ground Turmeric - Bright healing spice that adds a peppery-woody taste and a deep golden color to the curry
black plate with spices on it
Spices

Tips

  1. Kashmiri red chili powder can be substituted with any mild chili powder or paprika
  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.

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.

Carton of pomi tomatoes

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 a glass lid to speed up the process (photos 1 - 2).

sauteing onions, ginger and garlic in Instant Pot

Step 2: Add the chicken, tomatoes, spices and stir well. Afterward, close the Instant Pot lid on with the pressure valve to sealing (photos 3 - 6).

steps for cooking chicken karahi in Instant Pot

Step 3: Pressure Cook 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.

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.

Stove Top

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, 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 Karahi garnished with cilantro and ginger

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

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Recipe

Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
chicken karahi
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4.52 from 83 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

Ingredients

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
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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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Reader Interactions

Comments

    • Archana says

      Absolutely!

  2. 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.

  3. 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!!5 stars

    • Archana says

      Thank you for the feedback. Please rate the recipe too 🙂

  4. 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.

  5. FARIDA BANU says

    Looks delicious. The step by step process is clear and super recipe.5 stars

    • Archana says

      Thank you!

  6. 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

  7. 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!5 stars

    • Archana says

      Thanks for the feedback!

  8. 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!

  9. banazer noor says

    your recipes are awesome I like all recipe and try at home.5 stars

    • Archana says

      Thank you SO much! Do rate them when you get a chance.

  10. banazer noor says

    GOOD RECIPES WEBSITE I LOVE IT WELL DONE.5 stars

  11. Alex says

    Can I whole chicken cut into small or medium pieces and how to adjust time in instant pot5 stars

    • Archana says

      Yes you can. I would increase the pressure cook time to 8 mins.

  12. 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!5 stars

    • Archana says

      Thank you so much for that feedback !!

  13. Chris says

    This recipe is amazing. It is very easy to make, and it comes out restaurant quality every time.5 stars

    • Archana says

      Thank you!!

  14. 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!

  15. 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

  16. 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.5 stars

    • 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!5 stars

  17. 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? Thanks5 stars

    • 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.

  18. 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.5 stars

  19. Ruby says

    How much time for the chicken tenders?

    • Archana says

      4 minutes pressure cooking will be perfect.

  20. Saralyn says

    This was delicious!5 stars