This is another delicious recipe from the North Indian and Pakistani cuisine. Tender chicken pieces are stewed with tomatoes and an array of fragrant Indian spices to make this thick, rich, aromatic curry.
The dish is named after Karahi, a traditional circular metal cooking pot, with thick bottom, similar to a Chinese wok. It is used in Indian cooking for curries, sautéed vegetables and deep frying. However with this easy recipe the chicken is cooked in an instant pot as a convenient shortcut.
It cooks in half of the time and the chicken comes out perfectly cooked, tender and melt in your mouth.
The base for the sauce is canned chopped tomatoes that are infused with fragrant spices and aromatics like ginger and garlic. Kashmiri red chili powder brings in a medium heat wave to the curry. You can adjust the spice level by using less or substituting for any mild chili powder.
All the spices used are quintessential in Indian cooking: garam masala, red chili powder, ground cumin and coriander, turmeric and fresh ginger. They add bold flavors, body, warmth and depths to the taste of the curry, as well as beautiful colors.
It only takes 30 minutes for this appetizing curry to be ready and it basically cooks itself with a magic of an instant pot, emitting tantalizing smell. Follow the steps below to make chicken Karahi.
