Instant Pot Karahi Chicken

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recipe by Urvashi Pitre https://twosleevers.com/

  • Time icon
    Total Time
    25mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    334
based on 1 ratings

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. 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.

Inspired by: https://recipes.instantpot.com/recipe/karahi-chicken/

recipe updated Feb 4, 2020

Ingredients

  • Ginger icon
    Ginger
    about ½ cup (44g)
  • Ginger icon
    Ginger
    as needed
  • Vegetable oil icon
    Vegetable oil
    2 tbsp (30ml)
  • Chicken thigh icon
    Chicken thigh
  • Canned diced tomatoes icon
    Canned diced tomatoes
    411g (about 1¾ cups)
  • Ground cumin icon
    Ground cumin
    1 tsp (2g)
  • Garam masala icon
    Garam masala
    2 tsp (4g)
  • Salt icon
    Salt
    1 tsp (6g)
  • Cayenne pepper icon
    Cayenne pepper
    about ½ tsp (1g)
  • Cilantro icon
    Cilantro
    about ¼ cup (7g)
  • Lemon juice icon
    Lemon juice
    2 tbsp (27g)

Tools

  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Add vegetable oil to the inner pot
  2. Pre-heat until hot - Sauté, Normal
  3. Add ginger to the inner pot
  4. Cook until browned - approx 3 min
  5. Cancel - Sauté
  6. Then add chicken thighs, canned diced tomatoes, ground cumin, garam masala, salt and cayenne pepper to the inner pot
  7. Stir until well combined
  8. Close and lock the lid and turn the steam release handle to Sealing
  9. Pressure cook - Manual, High, 5 min
  10. Natural release - 10 min
  11. Quick release
  12. Stir cilantro, garam masala, lemon juice and ginger into the inner pot
  13. Serve
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