Karahi Chicken


  • 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
  • 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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