5-minute Chicken Karahi in Pressure Cooker
Ingredients
- Chicken 1.3 to 1.5 kg, Karahi cut pieces
- Oil 8 tbsp
- Onions 2 big, sliced
- Ginger paste 1.5 tbsp
- Garlic paste 1.5 tbsp
- Tomatoes 3 big, skin removed, cut into big chunks
- Salt to taste
- Red chili powder 1 tsp
- Turmeric powder 1/2 tsp
- Garam masala 1 tsp
- Coriander powder 1 tsp
- Cumin powder 1 tsp
- Kashmiri red chili powder 1/2 tsp (I used Paprika powder as an alternative)
- Green chilies, sliced
- Ginger julienned
- Lemon slices
Preparation
- Clean and wash the chicken pieces.
- Heat oil in a pressure cooker and add the onions. Sauté until soft.
- Add ginger paste and garlic paste and sauté until the raw smell goes off.
- Add chicken, tomatoes, salt, red chili powder, turmeric powder, garam masala, coriander powder and cumin powder and Kashmiri red chili powder.
- Mix for few minutes until chicken starts to turn white.
- Now close the lid of the pressure cooker pressure cook for 5 minutes.
- After 5 minutes, let the pressure release on its own.
- Open the lid and turn the flame to maximum to dry out the excess water, stirring occasionally.
- Dish out and garnish with lemon slices, julienned ginger and green chilies.
- Enjoy with the accompaniment of your choice.
5-minute Chicken Karahi in Pressure Cooker
Ingredients
- Chicken 1.3 to 1.5 kg Karahi cut pieces
- Oil 8 tbsp
- Onions 2 big sliced
- Ginger paste 1.5 tbsp
- Garlic paste 1.5 tbsp
- Tomatoes 3 big skin removed, cut into big chunks
- Salt to taste
- Red chili powder 1 tsp
- Turmeric powder 1/2 tsp
- Garam masala 1 tsp
- Coriander powder 1 tsp
- Cumin powder 1 tsp
- Kashmiri red chili powder 1/2 tsp I used Paprika powder as an alternative
- Green chilies sliced
- Ginger julienned
- Lemon slices
Instructions
- Clean and wash the chicken pieces.
- Heat oil in a pressure cooker and add the onions. Sauté until soft.
- Add ginger paste and garlic paste and sauté until the raw smell goes off.
- Add chicken, tomatoes, salt, red chili powder, turmeric powder, garam masala, coriander powder and cumin powder and Kashmiri red chili powder.
- Mix for few minutes until chicken starts to turn white.
- Now close the lid of the pressure cooker pressure cook for 5 minutes.
- After 5 minutes, let the pressure release on its own.
- Open the lid and turn the flame to maximum to dry out the excess water, stirring occasionally.
- Dish out and garnish with lemon slices, julienned ginger and green chilies.
- Enjoy with the accompaniment of your choice.
