Chicken Karahi Recipe + Video

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.

Chicken Karahi Side Shot

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Why You Shouldn’t Pass On This Chicken Karahi Recipe

What Is A Dry Curry?

For most Indians, a curry is anything that was cooked using water. Imagine our confusion when people tell us they don’t like curry. You don’t like anything that’s been cooked with water?

So we are perfectly capable of making a dry okra dish–and calling it a curry.

A dry chicken curry is called sookhi murgi:

Sookhi = dry and Murgi = chicken.

Of course, if I titled this recipe Keto Low Carb Sookhi Murghi, how many of you would have been searching for it?

Exactly. And I hate for you to miss out on this deliciousness.

Basically, this Chicken Karahi is a great keto chicken recipe that takes almost no time to make, and for those of us who are tired of eating chicken, this doesn’t really taste like chicken all that much thanks to all the other yummy ingredients.

What Is Chicken Karahi?

An Instant Pot Gem is my latest kitchen gadget love, and one that I think will be around for a long time. It’s not a pressure cooker, it’s a multi-cooker. It can sauté, steam, roast, bake, slow cook and stew at low temperatures.

I’ve made a few other Instant Pot Gem recipes all of which have been, somewhat surprisingly super popular amongst readers, including a Butter Chicken Pizza , a French Garlic Chicken, Lebanese Hashweh, and I’m sure I’ll be making more.

Must you have it for this Chicken Karahi recipe? No, you don’t have to. All you need is a wide 10-inch saucepan and you should be good to go. I used my Greenpan Magneto the second time and it cooked fabulously.

Watch a Video on How to Make Karahi Chicken At Home

How To Make Chicken Karahi

1. 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.

Overhead shot of adding oil to a hot pan.

2. To the hot oil, add the ginger and jalapeños.

Overhead shot of diced ginger and jalapenos cooking in a hot pan.

3. 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.

Side shot of dicing ginger.

4. Add the chicken and let the chicken sear on one side and then flip over.

Side shot of flipping the seared chicken in the pan.

5. Add in tomatoes and stir well.

Overhead shot of diced tomatoes added to the pan with the chicken.

6. Add all the spices and stir.

Side shot of the spices added to the pan with the chicken and tomatoes.

7. Now, you’re going to cook this lovely, fragrant mixture until it is all well cooked. Do NOT add water. Do NOT cover.

Side shot of Chicken Karahi cooking in a pan.

8. 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.

9. 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.

10. 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.

11. Add all the finishing ingredients and enjoy.

Tips And Tricks For Making Chicken Karahi

  • No matter how tempted you become do NOT add water and do NOT cover the dish while it’s cooking! This is a dry curry and should be treated as such.
  • 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.
  • 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.

Love Indian Food? Try These Other Great Indian Recipes!

  • Make restaurant-quality Instant Pot Butter Chicken from “The Butter Chicken Lady” (that’s me) in under 30 minutes! Join the thousands who have made this very popular recipe!
  • Make an authentic Chicken Vindaloo in your Instant Pot or Pressure Cooker in less than an hour! Check out this authentic Chicken Vindaloo Recipe made from scratch with no spice pastes.
  • This Indian Kheema Recipe is an easy family-friendly keto dish that’s gluten-free, keto, paleo and done in under 30 minutes!
Chicken Karahi Overhead Shot

I absolutely implore you to make this Chicken Karahi recipe, even if you’ve said you don’t like curry in the past, as this recipe just might change your mind! Make sure to share it with your friends on Facebook and Pinterest so they can try it as well!

★ Did you make this recipe? Don’t forget to give it a star rating below! Just click on the stars in the recipe card to rate. Don’t forget to pin this recipe for later!

Chicken Karahi Side Shot

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.

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Course: Main Courses

Cuisine: Indian

Keyword: Chicken Karahi, Indian Chicken Curry, Karahi Chicken

Servings: 6

Calories: 192kcal

Author: Urvashi Pitre

Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe

Ingredients

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!

Watch The Video

  • 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.

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Nutrition

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

Tried this recipe?Follow @twosleevers and Pin it!

Originally Published January 11, 2018

Don’t forget to check out my other Keto cookbooks.

Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats, and Easy keto in 30 minutes.