Place chicken in a bowl.
Pour some lemon juice, salt and yoghurt and mix well.
Marinate chicken for 30 minutes.
In a pan, pour oil and heat it up.
Add onion in heated oil and slightly brown it.
As the onion get the light pink colour take it out on kitchen papper.
Now make a paste of onion, garlic, ginger and green peppers using the blender.
Now add whole garam masala (Cumin seeds, green cardamom, cloves, cinnamon, black peppers) in heated oil. (Same oil that used to brown onion).
Add the blended paste in the pan and saute for few minutes until oil floats on the surface.
Then, add the marinated chicken in pan and stir on high heat to fry the chicken.
As the chicken fried and oil comes over the top.
Make a paste of Almond and Cashews by adding water in the blender and add in a pan and again stir for a few minutes.
Sprinkle garam masala powder.
Pour water to tender the chicken.
Cover for 30 minutes.
After 30 minutes, evaporate the excess water and make a thick curry.
Now, shahi white chicken korma is ready to serve.
Garnish with ginger slices and green peppers as an option.