This Kadai Chicken recipe is a delicious restaurant-quality version of one of the most popular curries from India and Pakistan. Also called Chicken Karahi, this 30-minute Instant Pot recipe features crunchy onions, peppers, tomatoes, ginger, and toasted spices in an authentic curry that's fragrant and spicy.
Serve it with cumin rice or garlic naan for a true restaurant-style experience!
If you're looking to jazz up your chicken curry routine, you'll love this Kadai Chicken recipe. Also known as Chicken Karahi, this simple and semi-dry Indian curry is made with a handful of ingredients, and is very similar in taste to Pakistani Chicken Karahi.
Fun Fact: This curry is named after the stir-fry style of cooking in a large wok called a Karahi, or Kadai. These metal fire bowls have been used throughout India for hundreds of years, to cook food on a grand scale for entire communities.
Traditionally, this dish is stir-fried in a wok (kadai). Here's my simpler Instant pot adaptation of this restaurant-favorite, that comes together in just 30 minutes!
What Is Karahi?
A Kadai or karahi is a large metal cooking pot that is deep and circular in shape, similar to a wok.
Originally, these large metal pots were used for communal cooking, especially for weddings and religious ceremonies. A fire would be lit underneath, the Kadai would be filled with all ingredients, and simmered while stirring regularly. This method of cooking is called 'Kadna' in Hindi and Punjabi.
Karahi describes both, the dishes that are made in these pots and the style of simmering and stirring. Hence, any recipe prepared in a Karahi or Kadai style is named after it, such as this Karahi Chicken or Kadai Paneer.
Ingredients- Notes & Substitutions
If you love making Indian food, you probably have most of these ingredients already! Just add the chicken, fresh vegetables, garlic and ginger, and you've got everything for a spicy, filling meal.
- Oil: Any sort of neutral oil or olive oil will work.
- Onion- Two ways: You can use either white or red. We'll use finely chopped onions to create the curry base. And we stir fry onion layers (cubed and separated), along with peppers, to create a delicious texture.
- Green bell pepper: Green has the most bite of all the varieties as it is the least ripe. But you can use others colors if that's what you have. For a kick, add a green chili (whole).
- Ginger- Two ways: You need minced ginger for the curry base. And some julienned ginger for finishing the dish, which makes this chicken karahi recipe 'dhaba-style' (street-food restaurant taste).
- Garlic: Use fresh, minced garlic. When fresh garlic is not an option, I use frozen cubes that I find in the frozen produce section of Trader Joe's.
- Chicken thighs: Use skinless boneless chicken thighs. You can also use skinless bone in chicken thighs, or chicken breast if you like. See recipe notes for cooking time adjustment.
- Indian seasonings:
- Turmeric: Gives a lovely bright color and earthy flavor to karahi chicken.
- Garam masala: Use a good quality brand, like 24 mantra or Everest, or, even better, homemade.
- Coriander and cumin: Both add a floral and earthy flavor to the curry.
- Kasoori methi: I find these dried fenugreek leaves at Indian grocery stores or online. If unavailable, skip it.
- Kashmiri red chilli powder: For less heat, use paprika instead.
- Diced tomatoes: Use either 1½ cups of pureed roma tomatoes or, for convenience, you can puree a 15-ounce can of diced tomatoes.
- Cilantro: As with most Indian curries, cilantro adds a fresh, fragrant finale to this dish!
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Chicken Kadai in Instant Pot
- Saute the veggies: Turn on Saute. When the display reads 'hot' add 1 tablespoon oil, cubed onion and green pepper. Saute for 3 minutes. Remove and reserve for later. (pic 1)
- Cook the other aromatics: Add the remaining 2 tablespoons of oil, finely chopped onion, minced ginger and garlic and give it a stir. Cover with a glass lid and saute 3 to 4 minutes until onions soften. (pic 2)
- Cook the chicken: Add chicken pieces along with salt and dry spices. Stir and cook for 2 minutes. Cancel Saute. (pic 3)
- Add the water and tomatoes: Add water and deglaze the pot by scrapping off any brown bits stuck to the bottom. Add diced tomato and give it a stir. (pic 4)
- Seal the lid and cook: Close the lid, vent set to sealing. Select pressure cook or manual and cook for 6 minutes at high pressure. After the cooking time is up, let the pressure release naturally for 5 minutes. Follow that with a quick release of pressure. (pic 5)
- Finish the curry: Turn on Saute. If needed, you can adjust the seasoning now that the chicken is cooked. Add julienned ginger and simmer chicken for 3 to 5 minutes until the curry thickens. (pic 6)
- Add the rest of the veggies: Add onions and peppers, and stir. (pic 7)
- Finish and serve: Cancel Saute and stir in ground cardamom. Garnish with chopped cilantro and serve warm with cumin rice, roti or naan. (pic 8)
Serving Suggestion
We love to enjoy this curry with cumin rice, roti, or naan bread. Elevate this meal by adding a side of cucumber raita or avocado raita for a cooling contrast to the spices.
Recipe Tips & Notes
- Vegetarian variation: It''s easy to make this curry vegetarian or vegan. Simply swap out the chicken for cubed paneer or extra-firm tofu (vegan). Make the kadai curry per the instructions, then stir in the tofu or paneer after pressure cooking.
- Spice level: The spice level of this curry is medium-spicy, so feel free to add more or reduce to your liking! The Kashmiri red chili powder is a mild- to medium-spicy. So if you'd like curry with a little less heat, you can use paprika instead.
- Spice from ginger: This dish uses ginger in two ways. I use minced ginger for the curry base, and julienned ginger for finishing the dish. This combination gives this curry a bit of a kick. If you're sensitive to spice, reduce the quantity of both in half.
- Chicken: You can use other cuts of chicken in this recipe. For boneless skinless chicken breast, cut them into 2-inch pieces and cook for the same time. If using chicken drumsticks, remove their skin, follow the recipe and increase the pressure cooking time to 12 minutes.
- To make Pot-in-Pot rice: Rinse 1 cup rice 2-3 times. Drain rice and add to an oven safe bowl that fits in the Instant Pot. Add 1¼ water + ½ teaspoon salt + 1 teaspoon olive oil and stir. Place a trivet over the curry, place rice bowl on top. Close the lid and pressure cook for 6 minutes. Follow the remaining instructions.
Frequently Asked Questions
Karahi Chicken, also written as Kadai Chicken, is pronounced "kurr-aa-hee", or "kudd-aa-hee".
Chicken curry is a simple curry made with traditional onion-tomato gravy. Kadai chicken on the other hand is a more elaborate, spicier curry that includes julienned ginger, dried fenugreek, and onion and pepper chunks.
Kadai chicken is well-known for its spicy taste and chunky texture. It uses profound warming and aromatic spices for flavor, including garam masala and dried fenugreek leaves. The texture is added by ginger strips and onion and green pepper chunks.
While Karahi Chicken can be spicy, it can easily be made milder with a few simple swaps in the ingredients. Refer to recipe notes for customization tips.
Karahi pots were originally made of steel sheet or iron, but can also be found in materials such as stainless steel or copper.
Karahi can be called a cauldron since it matches the description of a very large round metal pot used for cooking over a fire. But since its shape and usage is similar to that of a wok, it is also referred to as the 'Indian wok'.
More Curry Recipes From My Kitchen
These chicken curries are part of the Indian Chicken Recipes collection:
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Kadai Chicken (Chicken Karahi)
Equipment
Ingredients
- 3 tablespoons oil divided
- ¾ cup onion (white or red) cut in ½ inch pieces and layers separated (½ onion)
- ¾ cup green bell pepper cut in ½ inch pieces
- 1 cup finely chopped onion
- 1 tablespoon minced ginger
- 1½ tablespoon minced garlic
- 1½ pounds boneless skinless chicken thighs cut in half excess fat trimmed
- 1¼ teaspoon salt
- ¼ teaspoon ground turmeric
- 1 tablespoon garam masala
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon black pepper Freshly cracked
- 2 teaspoon kasoori methi
- 2½ teaspoon Kashmiri red chili powder or paprika for mild
- ¼-½ cup water (add more as needed)
- 1½ cups pureed tomatoes 2 roma tomatoes or 1 (15 oz. can) diced tomatoes pureed
For Finishing
- 3-4 tablespoons chopped cilantro
- 2 inch ginger peeled and julienned (thin strips)
- ½ teaspoon ground cardamom fresh if possible (2-3 green pods)
Instructions
- Turn on Saute and wait till the display reads 'hot'. Add 1 tablespoon oil, cubed onion and green pepper. Saute for 3 minutes. Remove and reserve for later.
- Add the remaining 2 tablespoons of oil, finely chopped onion, minced ginger and garlic and give it a stir. Cover with a glass lid and saute 3 to 4 minutes until onions soften.
- Add chicken pieces along with salt and all dry spices. Saute for 2 minutes. Cancel Saute.
- Add water and deglaze the pot by scrapping off any brown bits that may have stuck to the bottom. Add diced tomato and give it a stir.
- Close the lid, vent set to sealing. Select pressure cook or manual and cook for 6 minutes at high pressure. After the cooking time is up, let the pressure release naturally for 5 minutes, followed by a quick release of pressure.
- Turn on Saute. Check for seasoning. Add julienned ginger and simmer chicken for 3 to 5 minutes until the curry thickens.
- Stir in the reserved sautéed peppers and onions.
- Cancel Saute and stir in ground cardamom. Garnish with chopped cilantro and serve warm with cumin rice, roti or naan.
Video
Notes
- Vegetarian variation: It''s easy to make this curry vegetarian or vegan. Simply swap out the chicken for cubed paneer or extra-firm tofu (vegan). Make the karahi curry per the instructions, then stir in the tofu or paneer after pressure cooking.
- Spice level: The spice level of this curry is medium-spicy, so feel free to add more or reduce to your liking! The Kashmiri red chili powder is a mild- to medium-spicy. So if you'd like curry with a little less heat, you can use paprika instead.
- Spice from ginger: This dish uses ginger in two ways. I use minced ginger for the curry base, and julienned ginger for finishing the dish. This combination gives this curry a bit of a kick. If you're sensitive to spice, reduce the quantity of both in half.
- Chicken: You can use other cuts of chicken in this recipe. For boneless skinless chicken breast, cut them into 2-inch pieces and cook for the same time. If using chicken drumsticks, remove their skin, follow the recipe and increase the pressure cooking time to 12 minutes.
- To make Pot-in-Pot rice: Rinse 1 cup rice 2-3 times. Drain rice and add to an oven safe bowl that fits in the Instant Pot. Add 1¼ water + ½ teaspoon salt + 1 teaspoon olive oil and stir. Place a trivet over the curry, place rice bowl on top. Close the lid and pressure cook for 6 minutes. Follow the remaining instructions.
- This recipe has been developed in a 6qt Instant Pot. If using an 8qt, add more water to meet the requirements.
Marc says
Made this tonight and we loved it!
Aneesha says
Hi Marc, I'm so glad you enjoyed it. Thanks for taking the time to rate the recipe!
Eliana says
I did this recipe but switched the protein to lamb and didn't use Kasoori methi because I didn't have the spice. It was wonderful. Will be part of our family menu now.
Aneesha says
Hi Eliana, thank you! So glad you enjoyed it. Lamb goes great in this dish!
Dak says
Delicious! My family really enjoyed this, thank you for sharing your recipe.
I do question the "5 min" prep time, even if I pulled out my Cuisinart to chop up the onions, it was a lot more than 5 mins prep, especially adding in the julienned ginger.
No worries though, it was even better the next day.
Aneesha says
Hi Dak, thank you, I'm so glad you enjoyed it. I'll re-evaluate the prep time and make a note 🙂 Hope you try more curries. Thanks again!