Chicken Karahi - Instant Pot & Stove Top Recipe

Name: Chicken Karahi - Instant Pot & Stove Top Recipe
Total time: 45 min
Ingredients: 3 tbsp Oil; 1 Onion; ½ cups Ginger; 2 tbsp Garlic; 1 ½ lb Chicken thigh, boneless skinless; 1 ½ cups Tomato, canned diced; 1 tsp Cumin, ground; 1 tsp Coriander seed, ground; 1 tsp Garam masala; 1 tbsp Chili powder; ¼ tsp Turmeric, ground; 1 ½ tsp Salt; ¼ cups Cilantro, chopped

By Ministry of Curry · 45 min

Ingredients

Oil3 tbsp
Onion1
Ginger½ cups
Garlic2 tbsp
Chicken thigh · boneless skinless1 ½ lb
Tomato · canned diced1 ½ cups
Cumin · ground1 tsp
Coriander seed · ground1 tsp
Garam masala1 tsp
Chili powder1 tbsp
Turmeric · ground¼ tsp
Salt1 ½ tsp
Cilantro · chopped¼ cups

Instructions

Set the Instant Pot to Sauté and heat the oil. Add the onion, ginger and garlic and cook for 2 to 3 minutes until the onion is translucent.
If the bottom of the pot has browned, cancel the Sauté, add 2 tablespoons of water and scrape the bottom with a wooden or silicone spatula to lift all the browned bits.
Add the chicken, tomatoes, cumin, coriander, garam masala, Kashmiri red chili powder, turmeric and salt, and stir well.
Seal the lid with the valve set to sealing. Pressure cook on High for 5 minutes.
Let the pressure release naturally for 5 minutes, then release the remaining pressure by turning the valve to venting.
Open the pot, set it to Sauté and cook for 5 minutes, until the curry thickens.
Garnish with the cilantro and julienned ginger.

Summarized from Ministry of Curry's video. Watch it for the details.

Watch the recipe video Open the official recipe

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