Combine 1 medium-sized onion, 1-inch ginger, 6 garlic cloves, and 6 green chilies in a blender.

Blend until the paste is smooth. Set it aside for later use.

Measure out ½ cup of yogurt and 18-20 cashew nuts, then blend into a smooth, creamy paste.

Set it aside for later use.

Place a cooking pot on the stove over medium-high heat.

Pour 5 tablespoons of oil into the pot and let it heat up.

Add 4 whole cardamoms, 1 stick cinnamon, and 3 bay leaves, and stir-fry the spices for 30 seconds.

Add 1 medium-sized sliced onion to the pot and saute for 3-4 minutes or until golden brown.

Add the prepared chili, onion, garlic, and ginger paste. Stir and fry the paste for 2-3 minutes until the mixture thickens.

Add the cashew-yogurt paste to the cooking pot.

Mix well to combine and cook for 1-2 minutes more until the mixture becomes creamy.

Sprinkle 2 tsp of salt over the pastes and spices.

Add 1 tsp of coriander powder, 1 tsp of cumin powder, and ½ tsp of black pepper to the curry. Stir to combine everything.

Add ½ kg chicken thighs and legs to the pot. Mix well to coat the chicken pieces with the spices and seasonings.

Cook for an additional 5-6 minutes, stirring occasionally.

Pour 1 cup of warm milk over the chicken and stir well to ensure everything is mixed properly.

As the korma curry starts bubbling, reduce the heat to medium-low, cover, and cook for 10-12 minutes.

Once the chicken is cooked through, open the lid and give them a good stir.

Add 5 green chilies to the chicken.

Cover the lid and cook for another 2-3 minutes.

Remove the pot from the heat, serve with a side of plain rice, and enjoy a yummy white chicken curry!