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Chicken Karahi
4.6 from 393 votes

Chicken Karahi

Chicken Karahi is a spiced chicken curry cooked in an Instant Pot featuring boneless thigh pieces simmered with onion, ginger, garlic, and a blend of cumin, coriander, garam masala, Kashmiri chili powder, and turmeric. The combination of tomatoes and Indian spices creates a rich, thick curry that is complemented by fresh cilantro and julienned ginger garnish.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Calories: 347 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 3 tablespoons neutral cooking oil generic cooking oil
  • 1 yellow onion finely diced
  • ¼ cup ginger finely diced
  • 2 tablespoons garlic minced
  • 1½ pounds chicken thigh patted dry and cut into 4 pieces each, boneless, skinless
  • 1½ cups diced tomatoes canned
  • 1 teaspoon cumin ground
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 tablespoon Kashmiri red chili powder
  • ¼ teaspoon Turmeric ground
  • 1½ teaspoons kosher salt
Garnish:
  • ¼ cup cilantro chopped
  • ¼ cup ginger julienned

Instructions

    Cup of Yum
  1. 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.
  2. Add the chicken, tomatoes, ground cumin, ground coriander, garam masala, Kashmiri red chili powder, ground turmeric, and salt. Stir well.
  3. 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.
  4. 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.
  5. 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.

Notes

  • Deglaze the Instant Pot after sautéing onions if browning occurs to prevent burnt flavor.
  • Substitute canned tomatoes with fresh ripe plum or roma tomatoes if preferred.
  • Adjust Kashmiri red chili powder and garam masala quantities to control spice level.
  • Slice jalapeño with onions to increase spiciness if desired.
  • Finely dice ginger to avoid large pieces in the curry.
  • The recipe can be prepared on stovetop by sautéing and simmering ingredients in a wok or skillet.

Nutrition Information

Calories 347kcal (17%) Carbohydrates 11g (4%) Protein 34g (68%) Fat 18g (28%) Saturated Fat 2g (10%) Cholesterol 161mg (54%) Sodium 1189mg (50%) Potassium 739mg (16%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 805IU (16%) Vitamin C 12.5mg (14%) Calcium 68mg (7%) Iron 3.1mg (17%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 347

% Daily Value*

Calories 347kcal 17%
Carbohydrates 11g 4%
Protein 34g 68%
Fat 18g 28%
Saturated Fat 2g 10%
Cholesterol 161mg 54%
Sodium 1189mg 50%
Potassium 739mg 16%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 805IU 16%
Vitamin C 12.5mg 14%
Calcium 68mg 7%
Iron 3.1mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.