Instant Pot Chicken Kadai
Chicken Karahi is the most popular type of curry in Pakistan and India made with fresh South Asian spices, ginger garlic paste and tomatoes. This Instant Pot recipe is authentic and packed with rich authentic street food flavor!
Equipment
- Instant Pot or Multicooker
Ingredients
- ⅓ cup oil
- 2 tsp ginger and garlic paste
- 1 lb chicken thighs
- 4 tomatoes blanched and peeled, or use from a can
- 1 teaspoon ground cumin
- ¾ teaspoon ground coriander
- ½ teaspoon red chili powder not kashmiri red chili
- 1 tsp black pepper
- ½ teaspoon salt
- ¼ cup yogurt lightly beaten
Chutney
- ¼ cup cilantro
- 2-3 mint leaves
- ½ green chili or more for extra heat
- ⅛ cup water
Instructions
- In your Instant Pot, on saute mode ginger and garli paste for a minute then add the chicken pieces and sautee till they're no longer pink.
- Then add the chutney made by blending the chutney ingredients together and stir for a couple minutes.
- Next add the tomatoes to the curry, give it a stir and mush down the tomatoes a bit. Then add the spices and mix for a couple minutes.
- Hit "cancel" on the Instant Pot and put the Kadai on manual pressure on high for 6 minutes, making sure to seal the valve. No additional water will be needed as the chutney is watery already.
- Quick release once pressure cooking is complete and turn the "saute" mode on again. Continue stirring until the excess water has evaporated and the oil begins to separate.
- Lastly, turn the Instant Pot on "Low" setting or if using the Multicooker, reduce the temperature to about 220F. Add the beaten yogurt alongwith a couple green chilis and cover with the lid for 8-10 minutes.
- Garnish with julienned ginger and cilantro and serve with hot naan.
Notes
- Make sure you beat the yogurt before adding and add on low heat to avoid any curdling. The appearance of the curry will look grainy when you add the yogurt but after allowing it to simmer, it should be perfect!
- If you prefer white meat over dark meat, I recommend allowing the curry to pressure cook and then add chicken breast and cook that on "saute" mode. Chicken breast cannot survive the 6 min pressure cooking time and will dry out.