First, wash the pieces of chicken well and poke them with a fork. This will help in the absorption of flavors.

Keep them aside.

Next, cut 2 onions roughly and transfer them into a blender.

Add 3 green chilis into it and blend them into a fine paste.

Chop another onion and keep it aside.

In a large mixing bowl put the pieces of chicken.

To it, add the curd or yogurt (whisk it until smooth and lump-free), onion paste and green chili paste, ginger garlic paste, coriander powder, and salt to taste.

Mix all the ingredients well and coat the chicken pieces with the marinade.

After that, let the chicken rest for about 2 hours before cooking.

Next, after the chicken is rested, take a kadhai or a cooking pan. Add oil and ghee in half-half proportion.

Let it heat until it smokes a little. Add the chopped onions into the Kadhai and fry them until they turn golden brown.

Transfer them onto a plate and keep them aside.

Then to the same oil add the bay leaves, green cardamom, black peppercorn (if using), and the cinnamon stick.

Keep the flame on medium and stir until the fragrance comes out of the aromatics.

Next, add the marinated chicken pieces along with all the leftover marinade.

Stir consistently for about 5 minutes and then cover the kadhai or cooking pan with a lid.

Keep the flame on low to medium and let it cook for 15 minutes. Stir occasionally.

After 15 minutes, take the lid off and stir them again.

If you feel like it needs water, you can add a splash or two.

Add the fresh cream (or cashew almond paste) to the chicken.

Combine everything nicely while keeping the flame on low.

Let the chicken cook for another 8-10 minutes. Stir occasionally.

When the gravy comes to a thicker consistency, add in salt to taste.

Give it a taste test, and add if anything is needed.

After about 2 minutes, transfer the chicken korma into a bowl.

Garnish it with the fried onions, a tsp of ghee, and some black pepper (if using).