instant pot chicken karahi

Instant Pot Chicken Karahi (Kadai Chicken)

  • Author: My Heart Beets


  • 1 ½ pounds boneless and skinless chicken thighs, quartered

Whole Spices

  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • ½ teaspoon whole black pepper


  • 4 tablespoons of ghee, divided
  • 1 onion, cubed
  • 1 bell pepper, cubed

Ground Spices

  • 2 teaspoons paprika (or Kashmiri chili powder)
  • 1 ¼ teaspoon salt
  • ¼ teaspoon cayenne, to taste
  • ¼ teaspoon garam masala
  • ¼ teaspoon turmeric



  • 1-inch ginger, julienned (cut into thin long strips)
  • 12 green chilies, sliced, to taste
  • Cilantro


  1. To dry roast spices, press the sauté button and wait 2 minutes for the pot to heat up. Add the whole spices to the pot and dry roast them for 5 minutes, stirring occasionally. Take the spices out of the pot and coarsely grind them. Set aside for now.
  2. Add 2 tablespoons of ghee to the pot, then add the onion and bell pepper and sauté for 2-3 minutes, or until slightly tender. Remove the onions and bell pepper from the pot.
  3. Add another 2 tablespoons of ghee to the pot, then add the chicken, freshly ground whole spices, ground spices and green chili to the pot and saute for 2-3 minutes, or until the outside of the chicken is well coated in the spices.
  4. Add onion masala and 3 tablespoons of water and mix well.
  5. Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
  6. Naturally release pressure for 10 minutes.
  7. Press sauté and stir in heavy cream and fenugreek leaves and cook for 2-3 minutes, or until the sauce reduces to desired consistency. 
  8. Add the cubed onions and bell pepper back to the pot and mix well.
  9. Garnish with cilantro, ginger and green chilies.