Chicken Karahi Side Shot
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4.87 from 36 votes

Chicken Karahi

In less than 30 minutes, reproduce an authentic restaurant quality Punjabi Chicken Karahi at home. This low carb Keto chicken recipe is a breeze to make and is also an Instant Pot Gem recipe that you can also make on the stovetop in a wide pan or wok.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Courses
Cuisine: Indian
Keyword: Chicken Karahi, Indian Chicken Curry, Karahi Chicken
Servings: 6
Calories: 192kcal
Author: Urvashi Pitre

Equipment

Ingredients

  • 2 tablespoons Oil
  • 2 tablespoons Ginger (diced ) No really, 2 WHOLE Tablespoons of it #trusturvashi
  • 1 tablespoon jalapeño or serrano pepper, minced
  • 1.5 pounds boneless skinless chicken thighs cut into 4 pieces each
  • 1 cup tomatoes chopped
  • 2 teaspoons Turmeric
  • 1 teaspoon Garam Masala
  • 1/2-1 teaspoon cayenne okay, I used 2 teaspoons and love it but don't start there

For Finishing

Instructions

  • Heat your Instant Pot Gem on sear/Sauté to 400F or on the stovetop, heat a nonstick 10-inch pan and when it's hot, add in the oil. You want a wide saucepan.
  • To the hot oil, add the ginger and jalapeños.
  • Note that I cut the ginger quite small. I made coins, then I made matchsticks, then I cut the dice. You want to do this so you don't get a huge chunk of ginger in any one bite.
  • Add the chicken and let the chicken sear on one side and then flip over.
  • Add in tomatoes and stir well.
  • Add all the spices and stir.
  • Now, you're going to cook this lovely, fragrant mixture until it is all well cooked. Do NOT add water. Do NOT cover.
  • Stir once in a while. This is the point you'll be happy you listened to me and used a nonstick pan or the Gem.
  • As the chicken and tomatoes cook, you're going to see the water evaporating, the tomatoes caramelizing and mushing up--and most importantly, the oil separating.
  • Some of this oil is what you added, some of it is what's being rendered out of any fat that was on the chicken.
  • By the time the water has mostly or completely evaporated, your chicken will be done. Verify this with a meat thermometer so it is at 165F.
  • Add all the finishing ingredients and have at it!

Video

Notes

  • You can make a vegetarian version of this with either Paneer, or with boiled chickpeas
  • It will be difficult to make this dish in the Instant Pot as I know several of you will ask. That is to say, you can't cook it under pressure and get a dry dish. BUT. There's nothing keeping you from cooking this on Sauté in your Instant Pot Pressure cooker.

Nutrition

Calories: 192kcal | Carbohydrates: 3g | Protein: 22g | Fat: 9g | Fiber: 1g | Sugar: 1g