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Texas Caviar
Karahi Chicken
| By : |
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
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
6 servings
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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
Ingredients
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Instructions
- 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. - 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.
- 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.
URVASHI PITRE moved to the U.S. thirty years ago with $20 in her pocket, two suitcases, a college scholarship, and a headful of Indian recipes passed down through her family. Now she runs her own global consulting firm. She lost 80 pounds following a restricted calorie, low-carb, keto diet, and she uses her blog, Two Sleevers, to share recipes with others. She is the author of Indian Instant Pot Cookbook, The Keto Instant Pot Cookbook, Every Day Easy Air Fryer, and Instant Pot Fast & Easy.
Book Description:
Fully authorized by Instant Pot—brand new recipes from the best-selling author of Indian Instant Pot Cookbook and The Keto Instant Pot Cookbook
Indian Instant Pot Cookbook by Urvashi Pitre is already one of the top-selling cookbooks in its category. Now Pitre turns her sights to all kinds of boldly flavored and internationally-themed recipes—Mexican, Thai, Moroccan, and more—with Instant Pot Fast & Easy, fully authorized by Instant Pot. Just like fans have come to expect, Pitre’s incredibly well-tested recipes will work perfectly every time, and of course taste great too. And because these are Instant Pot recipes, dishes like Japanese Chicken Curry, Chinese Steamed Ribs, and Mexican Pulled Pork are ready in a fraction of the time they would take using traditional cooking methods. As with all of Pitre’s recipes, the focus is on whole foods instead of artificial convenience ingredients, so the recipes are delicious, easy, and healthful too.
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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.
Very numy, hubby really liked it.
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.
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.
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
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.
Very tasty!! Easy on the pepper 🙂
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.
I really enjoyed this recipe. It did turn out soupier than the picture. So I just shredded the chicken and served it and the juices over the rice. It was great that way. I didn’t know what garam marsala was. Of course, I thought marsala wine, LOL. I googled it and found it was an Indian spice blend, and found a recipe to make it on Allrecipes.com.
I only used 1/4 cup of fresh ginger, since that is all I had. It was enough for my tastes. I also used a large clove of garlic, and used parsley instead of cilantro. I only used 1/2 tsp of cayenne pepper. That also was spicy enough for me.
The rest of the recipe was the same as written. I plan to make this again with the same substitutions. Thank you for the recipe, Urvashi!
Nothing about this looked like or tasted like karahi chicken.