Chicken Karahi

Chicken Karahi or Chicken Kadai is a spicy, homestyle chicken curry with fragrant spices and fresh ginger.

📝 Ingredients

• 3 tablespoons oil
• 1 yellow onion (finely diced)
• 1/4 cup ginger (finely diced)
• 2 tablespoons garlic (minced)
• 1 1/2 pounds boneless skinless chicken thighs (patted dry and cut into 4 pieces each)
• 1 1/2 cups canned diced tomatoes (**)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 tablespoon Kashmiri red chili powder
• 1/4 teaspoon ground turmeric
• 1 1/2 teaspoons kosher salt
• 1/4 cup chopped cilantro
• 1/4 cup ginger (julienned)

👨‍🍳 Instructions

1. 1Turn 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. 2Add the chicken, tomatoes, ground cumin, ground coriander, garam masala, Kashmiri red chili powder, ground turmeric, and salt. Stir well.
3. 3Close 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. 4Open 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. 5Serve 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.