Karahi Chicken Slow Cooker Recipe

Karahi Chicken Slow Cooker Recipe

Ingredients

Serves 6

Active Time 10 minutes

Saute; Pressure/Manual (High) 25 minutes Total Time

• 2 tablespoons vegetable oil
• ½ cup minced or grated fresh ginger
• 1½ pounds boneless, skinless chicken thighs, cut into 4 pieces each
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 teaspoon ground cumin
• 2 teaspoons Garam Masala
• 1 teaspoon salt
• ½ to 1 teaspoon cayenne pepper
• ¼ cup chopped fresh cilantro or parsley
• 2 to 3 tablespoons fresh lemon juice
• fresh ginger, cut into julienne, for serving

Method

1. Select SAUTE on the Instant Pot
2. When the pot is hot, add the oil
3. When the oil is hot, add the minced ginger
4. Cook, stirring, until it starts to brown, 2 to 3 minutes
5. Select CANCEL
6. Add the chicken, tomatoes with their juices, cumin, 1 teaspoon of the garam masala, the salt, and the cayenne
7. Stir to combine
8. Secure the lid on the pot
9. Close the pressure-release valve
10. Select MANUAL and set the pot at HIGH pressure for 5 minutes
11. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure
12. Stir in the cilantro, lemon juice, remaining 1 teaspoon garam masala, and the julienned ginger and serve

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