Chicken Karahi | Instant Pot & Stove Top Recipe (2024)

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Chicken Karahi or Chicken Kadai is a spicy, homestyle chicken curry with fragrant spices and fresh ginger. Here is an EASY recipe that explains how to make this flavor-packed and authentic-tasting chicken curry in just a few simple steps using Instant Pot or a skillet.

Chicken Karahi | Instant Pot & Stove Top Recipe (1)

Note: Original post published in Oct 2018 has been updated with new photos and a video.

Jump to:
  • What is Karahi
  • Why Should You Make Chicken Karahi in the Instant Pot
  • Ingredients
  • How to Cook Chicken Karahi
  • Serving
  • Tips and substitutions
  • Stove Top Chicken Karahi
  • More Instant Pot Chicken Curries
  • Recipe

What is Karahi

Karahi also known as Kadai/Kadhai is a thick, circular, metal cooking pot, similar to a wok. It is used in Indian cooking for curries, sautéing vegetables, and especially deep frying.

Chicken Karahi is a popular North Indian and Pakistani curry, and you can find it on most restaurant menus. Often, the roadside dhabas will have this spicy, homestyle curry on the menu which is often enjoyed with hot naan or roti right from the tandoor.

Here are some more chicken curries that are easy to cook at home and make for a satisfying and delicious meal - Chicken Tikka Masala, Butter Chicken, and Achari Chicken.

Chicken Karahi | Instant Pot & Stove Top Recipe (2)

Why Should You Make Chicken Karahi in the Instant Pot

This past summer, I taught young college students how to cook traditional Indian dishes with the Instant Pot. When I got a request for Chicken Karahi, I decided to try my stovetop recipe in the Instant Pot. The result was:

  • a practical and easy curry, that my students could make and enjoy in under 30-minutes
  • hands-free recipe compared to the original traditional stovetop recipe
  • perfectly cooked chicken every time
  • And best of all, authentic and hearty-tasting curry

Like the ease and convenience? Here are some more non-Indian Instant Pot recipes we have in repeat in my kitchen - Doro Wat, Massaman Curry, and Chicken Tortilla Soup.

Chicken Karahi | Instant Pot & Stove Top Recipe (3)

Ingredients

  1. Chicken - Boneless chicken thighs work best for this recipe. You may use chicken breasts instead with the same pressure cooking time and allow full natural pressure release. If you decide to use bone-in chicken or chicken drumsticks increase the pressure cooking time to 8 minutes followed by natural pressure release.
  2. Spices - Garam Masala - I highly recommend my homemade garam masala, Kashmiri red chili powder that adds vibrant red color to the curry without adding too much heat, ground cumin and coriander add earthy tones and body to the curry while turmeric adds a peppery-woody taste and deep golden color to the curry.
  3. Ginger - Finely diced ginger adds a perfect zing and a lot of flavors to this dish. It is also used to garnish the dish along with cilantro.
  4. Tomatoes - I use Pomi chopped tomatoes in this recipe. Not only do they taste just like fresh tomatoes, but they are super convenient and add a vibrant red hue to the curry. Especially when fresh tomatoes are not in season, I like to stock up on these tomatoes that come in BPA-free cartons. Once you open the carton, you can store them for up to 5 days in the fridge.
Chicken Karahi | Instant Pot & Stove Top Recipe (4)

How to Cook Chicken Karahi

  • Turn the Instant Pot to Sauté mode and heat oil. Next, 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. Add the chicken, tomatoes, and spices and stir well.Close the Instant Pot lid with the pressure valve to sealing and pressure Cook for 5 minutes. (photos 1 - 4)
Chicken Karahi | Instant Pot & Stove Top Recipe (5)
  • Allow the pressure to release naturally for 5 minutes. Then release all remaining pressure. Open the Instant Pot lid and give a quick stir. Set to Sauté mode and cook for 5 minutes as the curry thickens. Garnish with cilantro and ginger (photos 5 - 6)
Chicken Karahi | Instant Pot & Stove Top Recipe (6)

Serving

Serve chicken karahi with Roti, Parathas, or Naan and Raita. For a gluten-free meal serve with Jeera Rice, Basmati Rice, or Brown Rice.Serve with cauliflower rice for a low-carb ketogenic meal.

Chicken Karahi | Instant Pot & Stove Top Recipe (7)

Tips and substitutions

  1. Kashmiri red chili powder can be substituted with any mild chili powder or paprika
  2. Make sure to dice the ginger very small
  3. To make the curry less spicy, half the red chili powder, garam masala, and ginger
  4. If you enjoy spicy curry, you can add a sliced jalapeño along with the onions
  5. Add 1-inch cubes of sweet onion, red and green peppers to the curry after it is pressure cooked. Cook on saute mode for 5 to 7 minutes as the peppers get slightly cooked and still have a nice bite to them
Chicken Karahi | Instant Pot & Stove Top Recipe (8)

Stove Top Chicken Karahi

  1. Heat oil in a medium wok or a skillet. Then, add onions, ginger, and garlic, and sauté for 5 to 7 minutes on medium-high heat until the onions turn translucent. Use a glass lid to speed up the process.
  2. Add the chicken, tomatoes, and all the spices, and stir well.
  3. Cover the pot with a lid and lower the heat to medium. Cook for 15 to 20 minutes or until the chicken is fully cooked stirring frequently. Add a few tablespoons of water as needed if the curry starts to stick to the pot.
  4. Garnish with cilantro and ginger.
Chicken Karahi | Instant Pot & Stove Top Recipe (9)

I often serve a cooling yogurt drink called "Mattha" in India with this spicy chicken curry. Lots of people asked for the recipe and here it is:

  • 1 cup of plain yogurt
  • 3 cups cold water
  • 1-inch ginger
  • ¼ teaspoon ground cumin
  • 1 green chili or ½ jalapeño
  • ¼ cup cilantro
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar

Instructions: Blend all the ingredients in a blender and enjoy chilled.

More Instant Pot Chicken Curries

  • Healthy "Butter" Chicken
  • Chicken Vindaloo
  • Chicken Korma
  • Mom's Authentic Chicken Curry
  • Easy Kheema Curry
  • Mughlai Chicken Korma
  • Restaurant-Style Chicken Tikka Masala

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Chicken Karahi | Instant Pot & Stove Top Recipe (10)

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4.61 from 128 votes

Chicken Karahi

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

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Entree

Cuisine: Indian

Servings: 4

Calories: 347kcal

Author: Archana Mundhe

Ingredients

  • 3 tablespoons oil
  • 1 yellow onion finely diced
  • ¼ cup ginger finely diced
  • 2 tablespoons garlic minced
  • pounds boneless skinless chicken thighs patted dry and cut into 4 pieces each
  • cups canned diced tomatoes **
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 tablespoon Kashmiri red chili powder
  • ¼ teaspoon ground turmeric
  • teaspoons kosher salt

Garnish:

  • ¼ cup chopped cilantro
  • ¼ cup ginger julienned

Instructions

  • Turn 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.

  • Add the chicken, tomatoes, ground cumin, ground coriander, garam masala, Kashmiri red chili powder, ground turmeric, and salt. Stir well.

  • Close 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.

  • Open 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.

  • Serve 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.

Video

Notes

Notes:

  1. Boxed or canned diced tomatoes can be substituted with 4 ripe plum or roma tomatoes.
  2. Substitute Kashmiri red chili powder with any mild chili powder
  3. Make sure to dice the ginger very small so you do get big pieces of ginger in the curry
  4. To reduce the spice in this curry, reduce the quantity of red chili powder, garam masala, and ginger by half
  5. To make the curry more spicy and hot, add a sliced jalapeño along with the onions
  6. You can either use fresh tomatoes or box/canned chopped tomatoes in this recipe
  7. 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.

Stovetop Recipe:

  1. Heat oil in a large wok or skillet. Then, add onions, ginger, and garlic and sauté for 5 minutes on medium-high heat until the onions turn translucent. Use a glass lid to speed up the process.
  2. Add the chicken, tomatoes, all the spices and stir well.
  3. Cover the pot with a lid and lower the heat to medium. Cook for 15 to 20 minutes or until the chicken is fully cooked stirring frequently. Add a few tablespoons of water as needed if the curry starts to stick to the pot.
  4. Garnish with cilantro and ginger.

Nutrition

Calories: 347kcal | Carbohydrates: 11g | Protein: 34g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 161mg | Sodium: 1189mg | Potassium: 739mg | Fiber: 2g | Sugar: 3g | Vitamin A: 805IU | Vitamin C: 12.5mg | Calcium: 68mg | Iron: 3.1mg

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Author: Archana

Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.

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  1. Avis says

    Hi there! I made this a couple of nights ago, and if I could rate it a 10 I would, it was fantastic! I originally was going to make a different curry that had coconut milk and then I realized I forgot to buy some, so went looking and found your recipe for Karahi curry and wow it was the BEST curry I've ever made! So tasty, even though I had to substitute one or two things. I only had fire roasted tomatoes (maybe that was better?) and I only had regular chili powder. I am having leftovers tonight and I can't wait! Thank you! ♥Chicken Karahi | Instant Pot & Stove Top Recipe (15)

    Reply

    • Archana says

      Thank you so much!!

      Reply

  2. Vandana Rao says

    Can I make it with fresh tomatoes?

    Reply

    • Archana says

      Yes you can use fresh tomatoes.

      Reply

  3. Sarah Shaikh says

    Super easy and delicious recipe!Chicken Karahi | Instant Pot & Stove Top Recipe (16)

    Reply

  4. Kal says

    So easy that even a cooking newb like me can make it turn out delicious! I'm going to make it again tomorrow for a football party with some friends!

    Reply

  5. Chris says

    Hello,

    I have made this recipe several times and my family and I love it! I always follow the recipe exactly, but somtimes, the minced onions and ginger start to stick to the instant pot and I get a "burn" notification. I have tried putting slightly more liquid, but it still happens. Do you have any advice to avoid that burning? Do you think the dish would come out decently if I sliced the onions instead of dicing? I am thinking maybe that would help. Thank you!

    Reply

    • Archana says

      Hi Chris, Newer Instant Pots display burn more frequently for some reason. Here is a tip to follow that I have also added to the instructions - 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 browning.

      Reply

  6. Amy says

    Made this tonight and it was fantastic! I suspect this one’s going into regular rotation.

    Reply

  7. ism says

    Hello, you don't add water to the chicken before you give it pressure?

    Reply

    • Archana says

      Chicken releases a lot of liquids during pressure cooking. In the recipe I call for adding 2 tablespoons of water to remove any browning of the pot and this is also just enough for the Instant Pot to come to pressure.

      Reply

  8. Libby says

    Very easy and so tasty. Thank you for sharing your talent!Chicken Karahi | Instant Pot & Stove Top Recipe (18)

    Reply

  9. Neema says

    I try North Indian dishes when I do takeout, but typically stick to making Kerala Chicken Curry at home, but after seeing so many of your posts and how delicious the food looks, decided to give this a try. The taste was amazing!! I didn't have chopped tomatoes so just used a small can of tomato sauce instead, but even with that modification, thought it was delicious!Chicken Karahi | Instant Pot & Stove Top Recipe (19)

    Reply

  10. Michelle says

    If making w chicken breast should we adjust liquids? Also since breast is dryer should we marinate with yogurt?Chicken Karahi | Instant Pot & Stove Top Recipe (20)

    Reply

    • Archana says

      Good question!! So yes marinating is always a good idea. But in this recipe you can simple allow a full natural pressure release and you will be good with chicken breasts.

      Reply

  11. Erica Khan says

    I did so good with this one! It didn’t taste like instant pot food it tasted like street food. I made my husband guess after tasting it and he guessed the dish correctly. One of my favoritesChicken Karahi | Instant Pot & Stove Top Recipe (21)

    Reply

  12. Maneesha says

    Great recipe, Archana! Thank you! Loved it! So easy to make!Chicken Karahi | Instant Pot & Stove Top Recipe (22)

    Reply

    • Archana says

      You are most welcome!

      Reply

  13. Vivek Reddy says

    I really loved this recipe. When I tried out the sauce while cooking, I felt it lacked acidity, something I like. However, when the cooking was done and I added in the julienned ginger and the cilantro, oof, that flavor just skyrocketed. It really reminded me of the chicken curry my mom would make. Thank you so very much 🙂Chicken Karahi | Instant Pot & Stove Top Recipe (23)

    Reply

    • Archana says

      I am glad you enjoyed it. Thank you for the feedback.

      Reply

  14. Anas says

    This is an outstanding recipe. Please also check out my mom's recipe:
    Chicken Karahi | Instant Pot & Stove Top Recipe (24)

    Reply

  15. Archana M says

    I am always in search for gluten free recipes. Easy and quick recipe for chicken curry with basic pantry ingredients. I have tried it multiple times and absolutely love it!! I have it with brown rice. This is a great gluten free and healthy option for me as makes life easier.Chicken Karahi | Instant Pot & Stove Top Recipe (25)

    Reply

    • Archana says

      Thank you!

      Reply

  16. Priya Trachtenberg says

    I made this a couple of days ago and it was amazing. My 14 year old said it was the best chicken curry he’s had. This will go into our dinner rotation.Chicken Karahi | Instant Pot & Stove Top Recipe (26)

    Reply

    • Archana says

      Thank you Priya!

      Reply

  17. Nikki says

    Looking forward to making this recipe for Diwali ! I plan on using chicken breast, do I need to change the recipe ? Or cooking time ?

    Reply

    • Archana says

      Use the same pressure cooking time and allow full natural pressure release.

      Reply

  18. Angela says

    Tried your karahi chicken recipe this afternoon, and it was marvelous! No substitutions. My husband thought it was better than our favorite local Indian restaurant!Chicken Karahi | Instant Pot & Stove Top Recipe (27)

    Reply

    • Archana says

      Thank you! Def a fav recipe in my home too

      Reply

  19. catmum says

    Can I substitute chicken breasts with this please

    Reply

    • Archana says

      yes! Chicken breasts work just as good.

      Reply

« Older Comments

Chicken Karahi | Instant Pot & Stove Top Recipe (2024)

FAQs

What is the difference between karahi and curry? ›

Karahi curry is named after the steep-sided, wok-like pot in which this dish would traditionally be cooked. 'Karahi' is the Hindi name for the pot but they're also known as a kadai, korai or kadhi and are used for shallow or deep frying or to slow cook curries throughout India, Pakistan and Bangladesh.

What is karahi skillet? ›

A Karahi (also known as kadai or kadhai) is a traditional type of circular pan – similar to a wok – that is frequently used in Asian cooking, particularly in India, Pakistan and Bangladesh. Karahi Shop stocks a wide range of karahi alongside user reviews to help you make the best choice possible.

Why is it called chicken Karahi? ›

A Pakistani street vendor serves up a fragrant stew from a karahi. The dish is named for the cavernous cast-iron or steel vessel in which the food is cooked.

What is chicken korai? ›

A classic Indian dish, the Korai is also known as a karahi, kadai or a kadhi is a dish very similar to Balti. Both containing stir fried meat and vegetables. Both getting their name directly from the cooking pot in which they are prepared in. A tasty and thick sauce containing plenty of juicy red peppers.

What curry is similar to karahi? ›

Others have suggested that the balti comes from the Balti people who live in the Gilgit-Baltistan region of Pakistan. It is a medium curry and similar to a Karahi and other curries that come with a thick sauce rather than a runny gravy.

What does karahi mean in Indian? ›

The term Karahi means a 'wok' and is used in the Indian subcontinent to make various dishes. Karahi dishes originated in Afghan and Persia and have been a favorite in North Indian households and today there are varieties of both non-vegetarian and vegetarian versions of this dish.

Is chicken Karahi good for health? ›

This recipe for Chicken Karahi packs 48 grams of protein per serving and is only 300 calories. It's a super popular recipe particularly in Pakistan and India due to it's bold flavours, rich spices, and aromatic aroma.

Is karahi Indian or Pakistani? ›

This dish is one of the hallmarks of North Indian and Pakistani cuisine.

What do you eat with karahi? ›

With the heat off, add the julienned ginger and cilantro leaves. Toss once and serve with rice, roti (or any other flatbread), or eat as is. Enjoy.

What country invented chicken Karahi? ›

Originated in the North West Frontier Province or Khyber, Pakhtunkhwa province in Pakistan, the Karahi gets its name from the wok like pan it is made in. There are many different versions of the dish and each one is as flavorful as the next but the one that I have mastered is the one I make almost weekly.

How hot is a karahi? ›

Generally it will be served medium to hot but we have seen milder versions too. A Karahi is actually the name for a type of Indian iron round bottomed wok. As mentioned the Karahi style is similar to a Balti curry, however the Karahi is commonly available as a dish in its own right.

What is the other name for karahi? ›

A karahi (/kəˈraɪ/; Assamese: কেৰাহী, romanized: kerahi, Bengali: কড়াই, romanized: koṛāi, Hindi: कड़ाही, romanized: kaṛāhī, Marathi: कढई, Nepali: करै, Urdu: کڑاہی, Persian: کرہ, Telugu: కడాయి also kadai, kerahi, karai, kadhi, kadahi, kadhai sarai, or cheena chatti) is a type of thick, circular, and deep cooking pot ( ...

What is the healthiest Indian meal? ›

Dishes like daal (lentil curry), chana masala (chickpea curry), and rajma (kidney bean curry) are excellent vegetarian options that provide essential nutrients while keeping calorie counts reasonable.

What is karahi sauce? ›

A medium spiced tomato based curry with fried onions and ground roast spices. A Northern Indian inspired curry sauce, made with tomatoes, roasted spices and Kashmiri chilli powder.

What is Japanese chicken curry called? ›

My Japanese chicken curry is an easy weeknight version filled with tender chicken and sweet root vegetables in a savory thick sauce.

Is karahi a curry? ›

Books by Richard Sayce. Karahi Curry Recipe (BIR): This curry is named after the cast iron cooking pot (korai or karahi) it is often cooked or (more probably) served in. In most British Indian restaurants and takeaways the karahi is a relatively simple curry, mimicking both balti and jalfrezi.

What does karahi taste like? ›

The bold flavors of Pakistani chicken karahi

The soul of Pakistani chicken karahi, its tomato base, is rendered fragrant by the bold garam masala – a melange of cardamom seeds, whole black peppercorn, whole cloves, star anise pods, cumin seeds, ground cinnamon, ground coriander, and ground nutmeg.

What are the three types of curry? ›

From phal curry based in the UK to madras curry originating from Madras, there are many curry dishes throughout the world with a history as flavorful as the meal itself. Though there are many dishes, curry itself can typically be broken down into three types: red, green, and yellow.

What is a karahi made of? ›

Traditionally press-formed from mild steel sheets or made of wrought iron, a karahi resembles a wok with steeper sides. Today, they can be made of stainless steel, copper, and nonstick surfaces, both round and flat-bottomed, or of traditional materials.

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