Step-by-Step Instructions

1. 1.Prepare the paste ingredients

   Heat 3 tablespoons of oil in a pan. Add 1/2 cup medium-cut onions, 1/2 teaspoon pepper, 3 green chili slits, 1 tablespoon melon seeds, and 3 tablespoons cashews. Fry on medium flame until the onions turn a light pink color, ensuring they do not brown.

2. 2.Grind the paste

   Transfer the fried ingredients to a mixer jar. Add approximately 1/4 cup of water and grind to a very smooth, fine paste.

3. 3.Sear the chicken

   In the same pan, heat 3 tablespoons of ghee. Add 1/2 kg chicken pieces and sprinkle with salt. Sear the chicken on high flame until both sides are nicely browned. Remove the chicken pieces from the pan and set them aside.

4. 4.Sauté whole spices

   In the remaining oil/ghee in the pan, add 2-inch cinnamon sticks, 1 bay leaf, 1 slit black cardamom, and 3 slit green cardamoms. Sauté briefly until the spices become fragrant.

5. 5.Cook ginger-garlic paste and powdered spices

   Add 1.5 tablespoons of fresh ginger-garlic paste and 1/4 cup of water to the pan. Fry until the raw smell of the ginger-garlic paste disappears and the mixture is well cooked. Then, add 1 teaspoon white pepper powder, 1 teaspoon roasted coriander powder, 1 teaspoon roasted cumin powder, and salt to taste. Fry well until the spices are aromatic.

6. 6.Combine chicken and paste

   Add the seared chicken pieces to the pan. Pour in the prepared onion-cashew paste. Add 1/4 cup water to the mixer jar, swirl it around to collect any remaining paste, and add this to the pan. Mix all the ingredients thoroughly.

7. 7.Add nutmeg and curd

   Grate 1 pinch of nutmeg powder directly into the curry. Add 1/4 cup of curd and mix everything well until combined.

8. 8.Simmer the korma

   Add 1/2 cup of water, mix, cover the pan with a lid, and cook on medium flame for 10-12 minutes. Stir occasionally to prevent the cashew-based gravy from sticking to the bottom of the pan.

9. 9.Finish with fresh cream

   After 10-12 minutes, remove the lid and turn off the flame. Add 1/4 cup of fresh cream and mix gently until it is well incorporated into the gravy.

10. 10.Serve

    Serve the Awadhi Style White Chicken Korma hot with roti, poori, or your favorite flavored rice.