Step 1: Marinate the Chicken. In a large bowl, combine the whisked yogurt, ginger garlic paste, salt, white pepper, and lemon juice. Add the chicken pieces and turn until every piece is well coated. Cover and refrigerate for at least 1 hour, or up to 4 hours — the yogurt tenderizes the meat and keeps it juicy through the dum stage.

Step 2: Prep the White Pastes and Saffron Milk. While the chicken marinates, prepare the three things that make this korma pale and silky: (1) Boil the quartered onions in water for 5 minutes, drain, and grind to a perfectly smooth white paste — boiling instead of frying is the Awadhi secret to keeping it colorless. (2) Grind the soaked cashews with ¼ cup water to a smooth paste. (3) Steep the saffron strands in warm milk for at least 15 minutes until the milk turns golden. Whisk the yogurt until completely lump-free.

Step 3: Bloom the Whole Spices in Ghee. Melt the ghee in a heavy-bottomed pot or handi over medium heat. Add the green and black cardamom, cinnamon, cloves, bay leaves, and mace, and let them sizzle for 30–45 seconds until fragrant — this wakes up their oils. Then add the white onion paste and cook, stirring, for 6–8 minutes until the raw smell disappears. Do not let it brown — keep the heat medium and stir; pale is the goal. Add the ginger garlic paste and cook 2 minutes more.

Step 4: Build the Creamy Gravy. Lower the heat and stir in the cashew paste, cooking for 2 minutes. Now add the whisked yogurt one spoonful at a time, stirring constantly — adding it gradually to the warm (not screaming-hot) base prevents it from splitting. Once all the yogurt is in, add the marinated chicken with its marinade, the saffron milk, and salt. Pour in warm water to reach your desired gravy consistency (about 1 cup). Bring to a gentle simmer and cook uncovered for 12–15 minutes, until the chicken is nearly cooked through and the ghee begins to shimmer at the edges.

Step 5: Seal and Cook on Dum. Stir in the fried onions, green cardamom powder, kewra water, and rose water. Drizzle over the final tablespoon of ghee. Now seal the pot for dum: press a sheet of foil tightly over the rim, then place the lid on top (or seal the rim with a rope of wheat-flour dough, the traditional way). Cook on the lowest possible heat — or on a tawa (griddle) under the pot as a heat diffuser — for 15–20 minutes. The sealed steam finishes the chicken and drives the saffron and floral aromatics deep into the gravy.

Step 6: Rest and Serve. Turn off the heat and let the pot rest, still sealed, for 10 minutes — this is part of the dum method, and it matters. Unseal, stir gently, and check the chicken is cooked through (165°F / 74°C internal temperature). The gravy should be creamy, pale gold, and coating the spoon. Transfer to a serving bowl, garnish with extra fried onions, fresh coriander, and silver leaf if using. Serve hot.