Karahi Chicken

I have to thank one of my readers, Saira, for helping me with this recipe, which is fast and, with that lovely tomato ginger sauce, absolutely delicious. She mentioned it once in my Facebook group as something her mother used to make that she really missed eating. I started to play with the recipe. After one or two tries where I missed the mark, she pronounced this recipe a success. This is a staple dish in Pakistan. Karahi means “wok,” but you certainly do not need to make it in a wok. ACTIVE TIME: 10 minutes FUNCTION: Sauté; Pressure/Manual (High) TOTAL TIME: 25 minutes Dietary Considerations: Grain-Free, Gluten-Free, Egg-Free, Nut-Free, Soy-Free, Dairy-Free, Low-Carb

Cuisine

Indian

Course

Dinner

Difficulty

Easy

Duration

15-30 min

Diet

Dairy Free, Gluten Free, Low Carb

Cooking Technique

Pressure Cook, Sauté

Keywords

15-30 min, 6 servings, boneless, cayenne pepper, chopped fresh cilantro or parsley, contributed, cook 15 min, dairy free, diced tomatoes, dinner, easy, fresh ginger, fresh lemon juice, garam masala, gluten free, ground cumin, indian, low carb, minced or grated fresh ginger, prep 10 min, pressure cook, salt, sauté, Urvashi Pitre, vegetable oil

Prep Time

10 min

Cook Time

15 min

Servings

6 servings

Ingredients

2 tbsp vegetable oil
1/2 cup minced or grated fresh ginger
1 1/2 pounds boneless
14.5 oz diced tomatoes
1 tsp ground cumin
2 tsp garam masala
1 tsp salt
1/2 - 1 tsp cayenne pepper
1/4 cup chopped fresh cilantro or parsley
2 - 3 tbsp fresh lemon juice
fresh ginger

Instructions

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

Notes

NOTES
• That really is 1/2 cup fresh ginger—that is not a typo. Do not use ground ginger in this dish. You want to cut the ginger quite small. I made coins, then I made julienne, then I minced them. You want to do this so you don’t get a huge chunk of ginger in any one bite. #trusturvashi
• You can use 2 cups chopped fresh tomatoes, but if you do that, add 1/4 cup water, just in case your tomatoes aren’t juicy enough.
• Omit the cilantro if you hate it. You can substitute parsley if you’d like.

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