I have to thank one of my readers, Saira, for helping me with this recipe, which is fast and, with that lovely tomato ginger sauce, absolutely delicious. She mentioned it once in my Facebook group as something her mother used to make that she really missed eating. I started to play with the recipe. After one or two tries where I missed the mark, she pronounced this recipe a success. This is a staple dish in Pakistan. Karahi means “wok,” but you certainly do not need to make it in a wok.
- Yield: 6 Servings
- 2 tablespoons vegetable oil
- ½ cup minced or grated fresh ginger
- 1½ pounds boneless, skinless chicken thighs, cut into 4 pieces each
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 teaspoon ground cumin
- 2 teaspoons Garam Masala
- 1 teaspoon salt
- ½ to 1 teaspoon cayenne pepper
- ¼ cup chopped fresh cilantro or parsley
- 2 to 3 tablespoons fresh lemon juice
- Fresh ginger, cut into julienne, for serving
- Select saute on the Instant Pot. When the pot is hot, add the oil. When the oil is hot, add the minced ginger. Cook, stirring, until it starts to brown, 2 to 3 minutes. Select cancel. Add the chicken, tomatoes with their juices, cumin, 1 teaspoon of the garam masala, the salt, and the cayenne. Stir to combine.
- Secure the lid on the pot. Close the pressure-release valve. Select manual and set the pot at high pressure for 5 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
- Stir in the cilantro, lemon juice, remaining 1 teaspoon garam masala, and the julienned ginger and serve.