Name: Chicken Korma
Prep time: 5 min
Cook time: 35 min
Yield: Moderate
Cuisine: Indian
Ingredients: 2 pounds skinless chicken thighs; 1 cup fresh unsweetened yogurt; 1/2 teaspoon turmeric powder; 3 to 4 tablespoons vegetable oil; 3 large onions (finely chopped); 2 teaspoons garlic paste; 2 teaspoons ginger paste; 2 inches cinnamon stick; 6 cloves; 10 peppercorns; 2 pieces of mace; 5 green cardamom pods (split); 2 teaspoons coriander powder; 1 teaspoon cumin powder; 1/2 teaspoon red chili powder; 1/4 teaspoon nutmeg powder; 4 tablespoons finely ground almond meal; Salt to taste; 2 tablespoons fresh green coriander (finely chopped)

Holi is the festival of colors. But it is incomplete without the flavor of food. For this purpose, people prepare many dishes. One among them is Chicken Kroma that is a yum chicken recipe that every non-vegetarian loves to eat on Holi. So let’s learn its easy recipe here with us.

Yum Chicken Korma Recipe on Holi 2020:

Chicken Korma in Indian style is a yummy recipe that everyone loves to eat on regular days. And when it is Holi, demand for this increases. So you must try a perfect recipe for the ideal taste. So here we are presenting you an easy yet fantastic recipe of Chicken Korma.

Ingredients of Chicken Korma:

You should arrange the following ingredients before you start making chicken korma.

Item	Quantity
Skinless chicken thighs	2 pounds
Fresh unsweetened yogurt	1 cup
Turmeric powder	1/2 teaspoon
Vegetable oil	3-4 tablespoons
Onion (chopped)	3 large
Garlic paste	2 teaspoons
Ginger paste	2 teaspoons
Cinamon stick	2 inches
Cloves	6
Peppercorns	10
Pieces of mace	2
Green cardamom pods	5
Coriander powder	2 teaspoons
Cumin powder	1 teaspoon
Red chili powder	1/2 teaspoon
Nutmeg powder	1/4 teaspoon
Almond meal	4 tablespoons
Salt	To taste
Fresh green coriander	2 tablespoons

Making Yum Chicken Korma on Holi:

Take a deep bowl and put chicken, yogurt, salt, and turmeric into it. Mix it well so that the yogurt covers the chicken well. Then set the marinated chicken aside for about an hour.

Take a deep pan and heat oil in it over a medium flame. When the oil is hot, add onions and fry until they turn pale-golden. Now add ginger and garlic paste and cook for another minute. Stir occasionally so that nothing burns.

Now add all powdered spices and cook for another minute until the spices get dark in color. Stir occasionally to prevent burning. Add a small quantity of water sometimes to prevent masala form burning if required.

After that, add marinated chicken and almond meal. Stir it well so that everything combines. Put the lid over the pan and cook until the chicken is tender. When the chicken is thoroughly cooked, and the gravy is thick, remove the lid and continue the cooking. After a minute or two, turn the flame off.

Put korma into the serving dish and garnish with coriander. Serve with naan, poori, or chapati. Make sure to serve hot.