This is one of our favourite East Indian dishes! We love eating this with naan. I’ve tried making this on the stove and in the Instant pot. I find the Instant pot is easier to do. I really love Izzah’s recipe and TikTok channel. This is one of her recipes from her blog Rookie with a Cookie. Check out her website for more tips and tricks about this recipe. If you try it let me know what you think!
Ingredients
Instant pot Karahi
- 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
