Instant Pot Recipe

• Turn the Instant Pot to sauté mode and heat oil. Add whole spices - cardamom, cloves, black pepper, and cumin. Saute for 30 seconds.
• Add onion and mix well. Saute for 2 minutes covered with glass lid.
• Add ginger, garlic, turmeric, red chili powder, ground cumin, ground coriander, and salt. Mix well.
• Add chicken and water. Mix well to evenly coat all the spices to the chicken. Turn the saute mode off.
• Optional Pot in Pot Rice - Add rice, water, and salt to a stainless steel pot.Place a tall trivet in the Instant and place the rice pot over it. 
• Close Instant Pot with pressure valve to sealing. Pressure Cook for 8 minutes followed by 5-minute Natural Release.
• Open the Instant Pot. Take out the rice and trivet if cooking rice.
• Add a few spoonfuls of hot curry to the yogurt and mix well. This step is important to avoid the cold yogurt getting split in the curry.
• Cook on Saute mode to thicken the sauce. Garnish with chopped cilantro!

Stove Top Recipe

• Heat oil in a large skillet or pot. Add cardamom, cloves, black pepper, and cumin, and saute for 30 seconds or until aromatic.
• Add onions and salt and cook on medium heat for 8 to 10 minutes or until the onions turn light brown and translucent. Cover the pot with a lid to speed up the cooking of onions. Add ground spices, ginger, garlic, and chicken.
• Add ¾ cup of water and give a quick stir. Cover the pot and cook on medium heat for 10 to 15 minutes or until the chicken is fully cooked. Use a digital thermometer to make sure that the internal temperature of the thickest piece is at 165 F.
• Add a few spoonfuls of the curry to the yogurt and mix well. Stir in the yogurt in the chicken korma and gently mix. Garnish with cilantro.

Serve with hot steamed rice and parathas. For a low-carb meal serve with cauliflower rice. Be sure to pick out and discard the whole spices while you eat.