Chikn Corma

Instructions

1. 1

   Cut the boneless skinless chicken breast into bite-sized pieces and set aside.

2. 2

   In a bowl, combine the yogurt, half of the red chili powder, ground coriander, ground cumin, ground turmeric, and salt. Add the chicken pieces and marinate for at least 30 minutes.

3. 3

   Finely chop the onion, garlic, ginger, green chili, and fresh cilantro.

4. 4

   Heat the canola oil in a large pan over medium heat. Add the chopped onions and sauté until golden brown.

5. 5

   Add the garlic, ginger, and green chili to the pan. Sauté for 2 minutes until fragrant.

6. 6

   Stir in the tomato paste and cook for another 2 minutes.

7. 7

   Add the marinated chicken along with all the marinade to the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink.

8. 8

   Add the remaining red chili powder and garam masala. Mix well and cook for another 5 minutes, allowing the spices to blend.

9. 9

   Add a splash of water if the sauce is too thick. Simmer for 10-12 minutes, or until the chicken is cooked through and the sauce is rich and creamy.

10. 10

    Garnish with fresh cilantro before serving. Serve hot with rice or naan.