Versatile Karahi Chicken, savoring freshness..
I think the concept of finding vacation spots with kitchens built in, is made for people like me. There is something quite magical about, the relaxed rhythm of cooking on vacation. For me anyway! Visiting the Indian markets in winter, is nothing short of a sensual experience. This morning I went to our local market, and I could not stop myself from coming back with loads of fresh vegetables. And I made Karahi Chicken, with the ripe bright red tomatoes, crisp and crunchy green bell peppers, and intensely fragrant cilantro.
I call this my versatile recipe, as I have found ways to adapt this basic recipe for the stove top, instant pot, and even the air fryer.
What is Karahi Chicken?
Literally this refers to chicken cooked in a Indian cast iron wok called Karahi. There are many variations, but almost all of them include chicken that is stir fried with an assortment of vegetables. This are usually tomatoes, bell peppers and green chilies among others.
My Story of this dish.
Interestingly enough, this recipe has been a long part of my life. Long before I actually gave it a name. My mother had devised this recipe to get me to eat a whole bunch of vegetables. This makes for a colorful and festive addition to any table. As time progressed, I have made this my own. The spices in this recipe are very simple and basic – whole cumin seeds, turmeric, and garam masala. Like a lot of my cooking, this recipe relies on fresh ingredients and key essential aromatics for its flavor.
So, the process for making this either on the stove top, instant pot, or even the air fryer is relatively similar. This is one of those recipes where any of these methods are all quite easy. The stove top and air fryer version is drier, while the instant pot version is more saucy.
Vegetarian Variations
This recipe can be very easily made vegetarian using paneer and vegan using tofu. In fact, my Instant Indian cookbook has a vegetarian version for this recipe.
Practical and simple everyday dishes along the same vein include grilled chicken tikka kebabs and muttai kari an egg curry with curry leaves.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group . Of course Instant Indian my new Indian Instant Pot Cookbook is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
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A colorful and wholesome chicken dish, with loads of fresh seasonal vegetables and key flavorful spices. Stovetop with electric pressure cooker and air fryer instructions.
Ingredients
- 3 tablespoons oil (such as canolla or olive oil)
- 1 teaspoon whole cumin seeds
- 1 medium sized red onion, finely chopped
- 1 tablespoon freshly minced ginger (about 1 and 1/2 inch piece fresh ginger)
- 1 tablespoon freshly minced garlic (4 pods garlic)
- 2 pounds boneless skinless chicken cut into pieces (cab be substituted with paneer or tofu)
- 1 teaspoon turmeric
- 1 teaspoon red cayenne pepper or to taste
- 3 medium ripe tomatoes, finely chopped or 3/4 cup canned diced tomatoes
- 1 large green bell pepper, coarsely chopped
- 1 and 1/2 teaspoons salt
- 2 teaspoons fresh garam masala
- Thinly sliced onions
- Sliced radishes or carrots (optional)
- Chopped cilantro
Instructions
- Heat the oil in a large wok. Add in the cumin seeds and wait until the seeds begin to crackle.
- Add in the onions, ginger and garlic and saute for about 4 minutes, until the mixture softens and begins to turn golden and arromatic.
- Add in the chicken and mix well.
- Add in the turmeric and the cayenne pepper and stir well. Reserve about 1/4 of the tomatoes and bell peppers and mix in the rest. Stir in the salt.
- Cook the mixture for about 15 minutes, stirring frequently add in a little water if needed. Once the chicken is tender add in the remaining bell peppers and tomatoes and the garam masala and cook for about 3 minutes. The newly added vegetables should be tender crisp and bright.
- Garnish with the sliced onions, radishes and carrots if using and the chopped cilantro.
- Serve hot with your favorite flatbread or rice.
Notes
Instant Pot or Electric Pressure Cooker Instructions
Follow the recipe, until the addition of the tomatoes and bell pepper. Add about 1/2 cup water and mix well. Set to 3 minutes of pressure and release the pressure after 5 minutes.
Turn back onto saute mode, cook for 3 minutes to evaporate most of the liquid. Add in the reserved bell peppers and tomatoes with the garam masala and cook for 2 to 3 minutes.
Serve garnished with sliced onions, radishes, and cilantro
Air Fryer Method.
Toss together the oil, whole cumin seeds, onions, ginger and garlic with the chicken. Stir in the turmeric, cayenne pepper, tomatoes, bell pepper and salt.
Line the air fryer basket with foil. Set to 400 degrees and set for 20 minutes. Remove the basket mid-way and stir well throughly and continue cooking.
Remove the basket, stir in the garam masala and cook for another 2 minutes.
Remove from the air fryer, mix well, serve garnished with sliced onions, radishes and chopped cilantro.