Instant Pot Chicken Karahi Recipe

Instant Pot Chicken Karahi Recipe

Ingredients

• 3 tablespoons oil
• 1 yellow onion finely diced
• 1/4 cup ginger finely diced
• 2 tablespoon garlic minced
• 1.5 pounds boneless skinless chicken thighs cut into 4 pieces each patted dry
• 1.5 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
• 1.5 teaspoons kosher salt

Garnish:

• 1/4 cup chopped cilantro
• 1/4 cup ginger julienned

Method

1. Turn the Instant Pot to Saute mode and heat oil
2. Add onions, ginger and garlic and cook for 2 to 3 minutes or until the onions turn translucent
3. Use glass lid to speed up the process
4. Tip: Make sure the bottom of the pot has no browning after sauteing the onions
5. 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 browning
6. Add the chicken, tomatoes, ground cumin, ground coriander, garam masala, Kashmiri red chili powder, ground turmeric and salt
7. Stir well
8. Close the Instant Pot lid on with pressure valve to sealing
9. Select Pressure Cook / Manual (Hi) for 5 minutes
10. Allow the pressure to release naturally for 5 minutes
11. Then release all remaining pressure
12. Set the Instant Pot to Saute mode and cook for 5 minutes as the curry continues to thicken
13. Garnish with cilantro and ginger
14. Serve hot with naan and rice

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Full List of Instant-Pot Recipes

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