This Chicken Karahi is a delicious restaurant-quality version of one of the most popular curries from India and Pakistan. Also called Kadai Chicken, this 30-minute Instant Pot recipe is loaded with tomatoes, ginger, and flavorful seasonings for an authentic dish that's fragrant and spicy.
Karahi Chicken is a recipe I love, not just for its amazing taste, but because of the memories of India it brings me. This popular recipe is made with a tomato-y curry, crunchy vegetables, chicken, and lots of ginger.
While this recipe is popular in India and Pakistan, this version is similar to the one from India and has onion and green bell pepper chunks.
Curries from the Indian subcontinent are named either for their ingredients (like Palak Paneer), or the region where they originate (like Punjabi Chole) or the style of cooking them. This curry is named after the stir-fry style of cooking in a large wok called a Karahi, or Kadai.
Fun Fact: Kadai or "metal fire bowls" have been used throughout India for hundreds of years, to cook food on a grand scale for entire communities.
What Is Karahi?
A Karahi or Kadai is a large metal cooking pot that is deep and circular in shape, similar to a wok. It has two sturdy circular handles which make carrying the kadai easier.
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 would be named after it, such as this Karahi Chicken or Kadai Paneer.
How do you pronounce Karahi curry? Karahi, also written as Kadai, is pronounced "kurr-aa-hee".
Traditional Spicy Curry Made Easy
You are going to love this Karahi Chicken curry recipe because:
- It's so quick & easy! This recipe only takes 30 minutes to make and is so simple, thanks to the Instant Pot.
- It's restaurant-quality. With a chunky, spiced sauce and tender chicken and vegetables, this Karahi Chicken recipe tastes like what you would get at your favorite Indian restaurant.
Ingredients- Notes & Substitutions
If you love making Indian food, you probably have most of these ingredients already! Just add the chicken and fresh vegetables, 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.
- Ginger- Two ways: You need minced ginger for the curry base. And some julienned ginger for finishing the dish, which makes this chicken karahi '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 chicken thighs that are boneless and skinless, cut in half with the the excess fat trimmed off. See recipe notes for using chicken breast instead.
- 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 chili 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!
Chicken Karahi in Instant Pot- Step by Step Instructions
- Saute the veggies: 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. (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. Check for seasoning. Add julienned ginger and simmer chicken for 3 to 5 minutes until the curry thickens. (pic 6)
- Add the rest of the veggies: Stir in the reserved sautéed peppers and onions. (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
This curry is best enjoyed with cumin rice, roti or naan. Add a side of cucumber raita or avocado raita for a cooling contrast to the spices.
Recipe Tips & Notes for Kadai Chicken
- 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.
Common Questions For Karahi Chicken
Karahi Chicken, also written as Kadai Chicken, is pronounced "kurr-aa-hee."
While Karahi Chicken can be spicy, it can easily be made more mild 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 if also referred to as the 'Indian wok'.
More Curry Recipes From My Kitchen
- Chicken Saag | Palak Chicken: This creamy and flavorful chicken and spinach curry is tasty, healthy and a breeze to make with this 30-minute recipe.
- Chicken Korma - Instant Pot | Stove: In this easy recipe, chicken is simmered in a coconut milk based curry seasoned with aromatic spices.
- Easy Instant Pot Butter Chicken and Saffron Rice (with Dairy-Free option): Tender and juicy chicken, cooked in a creamy-buttery tomato sauce, served with Saffron flavored Basmati Rice.
- Instant Pot Chicken Tikka Masala: Marinated chicken simmered in a creamy tomato sauce for restaurant-quality rich taste without using any heavy cream!
- Creamy Lamb Korma in Instant Pot: In this easy recipe, lamb stew meat is cooked in a creamy coconut sauce, seasoned with toasted spices and pressure cooked to a melt-in-the-mouth perfection.
- Paneer Tikka Masala in Instant Pot: Tender pieces of Indian cottage cheese simmered in an aromatic tomato-onion gravy and finished with a splash of heavy cream.
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Chicken Karahi (Kadai Chicken) in Instant Pot
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!