Karahi Chicken

By: Instant Pot Fast and Easy Cookbook by Urvashi Pitre

Karahi Chicken
cuisine icon Cuisine
Indian
cuisine icon Course
Dinner
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Dairy Free, Gluten Free, Low Carb
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon 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."]
cuisine icon 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, vegetable oil

prep icon Prep Time
10 min
cook icon Cook Time
15 min

serving icon 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.
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