Chicken Karahi

Ingredients

• 45 ml (3 tablespoons)oil
• 1yellow onion, finely diced
• 40 g (¼ cup)ginger, finely diced
• 30 ml (2 tablespoons)garlic, minced
• 680 g (1½ pounds)boneless, skinless chicken thighs, patted dry and cut into 4 pieces each
• 355 ml (1½ cups)canned diced tomatoes
• 2 g (1 teaspoon)ground cumin
• 2 g (1 teaspoon)ground coriander
• 2 g (1 teaspoon)garam masala
• 8 g (1 tablespoon)Kashmiri red chilli powder
• 0.75 g (¼ teaspoon)ground turmeric
• 7.5 g (1½ teaspoons)kosher salt
• 15 g (¼ cup)chopped coriander leaves
• 25 g (¼ cup)ginger, julienned

Instructions

1. 1

   Sauté the aromatics

   Set the Instant Pot to Sauté and heat the oil. Add the onion, finely diced ginger and garlic; cook for 2 to 3 minutes, until the onion is translucent. A glass lid can help speed this up. Check the bottom of the pot for browning; if you see any, press Cancel, add 30 ml (2 tablespoons) water and scrape the bottom clean with a wooden or silicone spatula.

2. 2

   Add the ingredients

   Add the chicken, tomatoes, cumin, coriander, garam masala, Kashmiri chilli powder, turmeric and salt. Stir well to combine.

3. 3

   Pressure cook

   Close and lock the Instant Pot lid with the pressure valve set to sealing. Pressure Cook on High for 5 minutes. Let the pressure release naturally for 5 minutes, then turn the valve from sealing to venting to release the remaining pressure.

4. 4

   Thicken and garnish

   Open the pot and switch to Sauté. Cook the chicken for 5 minutes while the curry thickens, then garnish with chopped coriander leaves and julienned ginger.

5. 5

   Serve the curry

   Serve hot with naan or parathas and rice. For a low-carbohydrate meal, serve mushroom masala over cauliflower rice, with cucumber salad on the side.

What is chicken karahi?

Chicken karahi, also called chicken kadai, is a spicy South Asian chicken curry named for the deep, wok-like pan traditionally used to cook it. It is known for bold spices, a tomato-based sauce and a generous amount of fresh ginger.

This version uses an Instant Pot to cook the chicken under pressure, then simmers the curry uncovered to reduce the sauce. The two additions of ginger bring both a mellow aromatic flavour and a fresh, punchy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 347 calories, 34g protein, 11g carbs, 18g fat.

The chicken thighs provide most of the protein, while the tomatoes and onion contribute carbohydrates. Oil and the chicken carry most of the fat. For a balanced plate, serve a portion with cucumber salad and choose rice, bread or cauliflower rice to suit your meal.

The aromatics and spices

Onion, garlic and diced ginger form the fragrant base. Cook them just until the onion turns translucent; the method specifically cautions against letting the bottom of the pot brown.

Spice blend: cumin, coriander, garam masala, Kashmiri chilli and turmeric season the chicken and tomatoes together. Kashmiri chilli gives the curry its characteristic colour and heat, so adjust it only if you are deliberately changing the recipe.

Avoid a burn warning

The Instant Pot needs a clean bottom before pressure cooking. If the aromatics leave any browned residue, cancel Sauté, add 30 ml water and scrape the base thoroughly with a wooden or silicone spatula.

This step removes the stuck-on bits before the tomatoes and chicken go in. Stir well after adding the remaining ingredients so the mixture is evenly combined.

Pressure cooking and texture

The chicken is cut into four pieces per thigh and cooked on High pressure for 5 minutes. Let the pressure release naturally for 5 minutes before venting the rest, as directed.

The curry may look loose when the lid first comes off. A further 5 minutes on Sauté lets it thicken; stop when the sauce has reduced to the consistency you want.

Finishing with fresh ginger

The recipe uses ginger in two forms: finely diced in the aromatic base and julienned as a garnish. The first cooks into the curry, while the finishing ginger keeps a sharper, fresher flavour.

Add the coriander leaves and julienned ginger after the final simmer. This keeps the garnish distinct from the cooked spices and sauce.

What to serve alongside

Naan or parathas and rice are the suggested accompaniments, making the curry easy to serve as a complete meal. A cucumber salad adds a cool, crisp contrast.

For the suggested lower-carbohydrate serving, pair mushroom masala with cauliflower rice. Keep the chicken karahi hot and spoon the sauce over the side you choose.

Recipe notes & tips

• Pat the chicken thighs dry before cutting them into pieces.
• Use a glass lid while sautéing the aromatics if you want to speed up that stage.
• Scrape away any browned residue from the pot before pressure cooking.
• Let the pressure release naturally for the full 5 minutes before venting.
• Use the final Sauté stage to reduce the sauce to your preferred thickness.
• Keep the julienned ginger for the garnish rather than mixing it into the diced ginger at the start.

Variations

• Milder curry: Use less Kashmiri chilli powder if you prefer less heat.
• Extra ginger: Add more julienned ginger at the table for a sharper finish.
• Bread and rice: Choose naan or parathas alongside rice for a more substantial serving.
• Cauliflower rice: Serve the curry with cauliflower rice and mushroom masala as suggested.
• Fresh side: Add cucumber salad to bring a cool, crisp contrast.

Common mistakes to avoid

• Browning the aromatics: Scrape the pot with 30 ml water before pressure cooking if any residue forms.
• Skipping the stir: Mix the chicken, tomatoes and spices well before closing the lid.
• Venting too soon: Wait 5 minutes for natural release, then vent the remaining pressure.
• Expecting a thick sauce straight away: Simmer on Sauté for the full 5 minutes after opening.
• Overcooking the garnish: Add the coriander leaves and julienned ginger after the simmer.

How to store

Refrigerate leftovers in a covered container and use within 3 to 4 days. Reheat until piping hot, adding a small splash of water if the sauce has thickened in storage.

Frequently asked questions