Karahi Chicken
By :Instant Pot Fast and Easy Cookbook by Urvashi Pitre
Print Recipe
I have to thank one of my readers, Saira, for helping me with this recipe, which is fast and, with that lovely tomato ginger sauce, absolutely delicious. She mentioned it once in my Facebook group as something her mother used to make that she really missed eating. I started to play with the recipe. After one or two tries where I missed the mark, she pronounced this recipe a success. This is a staple dish in Pakistan. Karahi means “wok,” but you certainly do not need to make it in a wok. ACTIVE TIME: 10 minutes FUNCTION: Sauté; Pressure/Manual (High) TOTAL TIME: 25 minutes Dietary Considerations: Grain-Free, Gluten-Free, Egg-Free, Nut-Free, Soy-Free, Dairy-Free, Low-Carb
Votes: 4
Rating: 4.75
Rate this recipe!
Course Dinner
Cuisine Indian
Difficulty Easy
Browse Category Kid-Friendly, Poultry
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Prep Time 10 minutes
Cook Time 15 minutes
Servings
6 servings
Ingredients
  • 2 tbsp vegetable oil
  • 1/2 cup minced or grated fresh ginger
  • 1 1/2 pounds boneless skinless chicken thighs, cut into 4 pieces each
  • 14.5 oz diced tomatoes 1 can undrained
  • 1 tsp ground cumin
  • 2 tsp garam masala
  • 1 tsp salt
  • 1/2 - 1 tsp cayenne pepper
  • 1/4 cup chopped fresh cilantro or parsley
  • 2 - 3 tbsp fresh lemon juice
  • fresh ginger cut into julienne, for serving
Course Dinner
Cuisine Indian
Difficulty Easy
Browse Category Kid-Friendly, Poultry
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Prep Time 10 minutes
Cook Time 15 minutes
Servings
6 servings
Ingredients
  • 2 tbsp vegetable oil
  • 1/2 cup minced or grated fresh ginger
  • 1 1/2 pounds boneless skinless chicken thighs, cut into 4 pieces each
  • 14.5 oz diced tomatoes 1 can undrained
  • 1 tsp ground cumin
  • 2 tsp garam masala
  • 1 tsp salt
  • 1/2 - 1 tsp cayenne pepper
  • 1/4 cup chopped fresh cilantro or parsley
  • 2 - 3 tbsp fresh lemon juice
  • fresh ginger cut into julienne, for serving
Votes: 4
Rating: 4.75
Rate this recipe!
Instructions
  1. Select SAUTÉ on the Instant Pot. When the pot is hot, add the oil. When the oil is hot, add the minced ginger. Cook, stirring, until it starts to brown, 2 to 3 minutes. Select CANCEL. Add the chicken, tomatoes with their juices, cumin, 1 teaspoon of the garam masala, the salt, and the cayenne. Stir to combine.
  2. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL or PRESSURE COOK and set the pot at HIGH pressure for 5 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
  3. Stir in the cilantro, lemon juice, remaining 1 teaspoon garam masala, and the julienned ginger and serve.
Recipe Notes

NOTES
• That really is 1/2 cup fresh ginger—that is not a typo. Do not use ground ginger in this dish. You want to cut the ginger quite small. I made coins, then I made julienne, then I minced them. You want to do this so you don’t get a huge chunk of ginger in any one bite. #trusturvashi
• You can use 2 cups chopped fresh tomatoes, but if you do that, add 1/4 cup water, just in case your tomatoes aren’t juicy enough.
• Omit the cilantro if you hate it. You can substitute parsley if you’d like.

8 replies
  1. KCpot
    KCpot says:

    Good flavors, was a little more acidic than I was expecting but i haven’t cooked many south asian dishes in awhile. I skipped the additional ginger and felt like there still a prominent ginger flavor without it.

    I will make it again and might add a bit more cumin and GM to counter the acid of the tomatoes.

  2. scvisel@gmail.com
    scvisel@gmail.com says:

    A great dish but half a cup of chopped ginger is overwhelming–and I like strong flavors. The recipe isn’t clear on how much minced ginger to use.

  3. Instant Pot
    Instant Pot says:

    The recipe calls for 1/2 cup of minced ginger and to use it all. If you would like to use less you always can but the Author recommends using the 1/2 cup.

  4. Sharukh
    Sharukh says:

    Good but looks nothing like the picture. Very runny. Good flavor and used a bit more GM and a little less ginger but really good

  5. Minpick1010
    Minpick1010 says:

    This was delicious. I added tumeric to the spice mix, and added half an onion and 3 cloves garlic to the aromatics. Bloomed the spices in that before adding the tomato.

    Cooked Jasmine rice pot in pot right on top of the chicken. Rinsed Jasmine. 1:1 ratio plus salt. Used rice button to finish off the chicken while cooking the rice.

    Came out perfect.

  6. Alex
    Alex says:

    Tasty, but not even remotely like what is shown in the picture. The consistency is that of a loose stew or a soup. It is NOT a saucy meat dish.

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