Here's a simple recipe for Chicken Korma:

Ingredients:

- 1 lb boneless, skinless chicken breast or thighs

- 1/2 cup plain yogurt

- 2 tablespoons lemon juice

- 1 teaspoon cumin powder

- 1 teaspoon coriander powder

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon red chili powder (optional)

- 1/2 teaspoon garam masala powder

- 1/2 teaspoon salt

- 2 tablespoons ghee or oil

- 2 medium onions, finely chopped

- 2 cloves garlic, minced

- 1 tablespoon ginger paste

- 1/2 cup nuts (almonds or cashews)

- Fresh cilantro, for garnish

Instructions:

1. Marinate the chicken: Mix yogurt, lemon juice, cumin, coriander, turmeric, chili powder (if using), garam masala, and salt. Add chicken and marinate for at least 30 minutes.

2. Cook the onions: Heat oil in a pan, add chopped onions, and cook until golden brown.

3. Add garlic and ginger: Add minced garlic and ginger paste to the pan and cook for 1 minute.

4. Add chicken: Add marinated chicken to the pan and cook until it's tender.

5. Add nuts: Blend nuts with a little water to make a smooth paste. Add the nut paste to the pan and cook for 2-3 minutes.

6. Simmer: Simmer the korma for 5-7 minutes or until the sauce thickens.

7. Garnish: Garnish with fresh cilantro and serve with basmati rice or naan.

Tips:

- Use high-quality spices for the best flavor.

- Adjust the amount of chili powder according to your desired level of spiciness.

- You can also add vegetables like bell peppers or cauliflower to the korma.

 Here's a simple recipe for Karachi-Style Nihari:

Ingredients:

- 1 kg beef shank or mutton, cut into small pieces

- ½ cup ghee or oil

- 2 large onions, finely sliced

- 2 cloves garlic, minced

- 1 tablespoon ginger paste

- 4-5 cups water or beef stock

- 2 tablespoons wheat flour (for thickening)

- Nihari Masala:

    - 1 tablespoon coriander seeds

    - 1 tablespoon cumin seeds

    - 1 tablespoon fennel seeds

    - 1 teaspoon black peppercorns

    - 4-5 green cardamoms

    - 2 black cardamoms

    - 1-inch cinnamon stick

    - 4-5 cloves

    - 1 bay leaf

    - ½ teaspoon nutmeg powder

    - ½ teaspoon mace powder

    - 1 tablespoon red chili powder

    - 1 tablespoon Kashmiri chili powder

    - 1 teaspoon turmeric powder

    - 1 tablespoon dry ginger powder

    - Salt, to taste

Instructions:

1. Prepare the Nihari Masala: Dry roast the spices and grind them into a fine powder. Mix with nutmeg, mace, red chili powder, Kashmiri chili, turmeric, dry ginger, and salt.

2. Cook the Meat: Heat oil in a pan, add sliced onions, and cook until golden brown. Add ginger-garlic paste, beef, and Nihari masala. Cook until the meat is tender.

3. Thicken the Gravy: Mix wheat flour with water and add it to the Nihari. Cook for another 10-15 minutes.

4. Finishing Touches: Squeeze fresh lemon juice into the Nihari. Garnish with julienned ginger, chopped green chilies, and fresh coriander.

Tips:

- Slow cooking enhances the depth of flavor, so be patient and let it simmer.

- Beef shank is ideal for Nihari due to its rich marrow and gelatin, giving the gravy a silky texture.

- Serve hot with naan or fresh tandoori roti