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1
Add 5 shallots, 2 green chillies, 10 cashew nuts, 1 tbsp roasted gram, 1 tsp cumin seeds, 1 tsp fennel seeds, 1 tsp peppercorns, 2 tsp poppy seeds, a small piece of cinnamon, 2 cloves, and 1 cup freshly grated coconut to a mixer jar.
▶ ≈0:34 2
Grind everything together first without water to create a coarse mixture.
▶ ≈0:54 3
Gradually add water while grinding until you achieve a smooth and silky paste.
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Transfer the ground masala paste to a bowl and set aside.
▶ ≈1:15 5
Heat 2 tbsp of coconut oil in a pressure cooker.
▶ ≈1:22 6
Once the oil is hot, add a piece of cinnamon, 4-5 cloves, 2 bay leaves, 3 cardamom pods, and a small piece of stone flower.
▶ ≈1:28 7
Add 2 thinly sliced onions, 3 slit green chillies, and a handful of fresh curry leaves. Sauté patiently until the onions turn a deep golden brown.
▶ ≈1:35 8
Once the onions are perfectly roasted, add 2 tsp of freshly made ginger garlic paste and sauté well until the raw smell is gone.
▶ ≈1:55 9
Add 1 kg of clean chicken pieces to the cooker and mix well over medium heat until the chicken loses its raw pink color.
▶ ≈2:14 10
Add 1 tsp of salt and mix everything again.
▶ ≈2:21 11
Pour in the freshly ground masala paste.
▶ ≈2:44 12
Add two medium-sized chopped tomatoes and mix gently with the chicken.
▶ ≈3:04 13
Add a generous handful of mint leaves and another handful of fresh coriander leaves for a refreshing flavor and vibrant fragrance.
▶ ≈3:14 14
Pour in the remaining water from the mixer jar and then add 2 cups of water. Mix everything thoroughly.
▶ ≈3:28 15
Close the cooker, place the weight, and cook over high heat for about two whistles.
▶ ≈3:42 16
Turn off the stove and wait patiently for the pressure to release completely before opening the cooker.
▶ ≈3:55 17
Serve the white chicken korma with idli, dosa, chapati, or other South Indian breads and enjoy.
▶ ≈4:14 
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