Firstly we will make a fine paste of all nuts further soak milk & strands of saffron together and chopped onions & fried until golden brown pop it in freezer for crushing it later it will be crispy by the time.

Once our nuts paste is ready let’s start cooking take a cooking wok add oil to it pop in all hard spices as shown in picture below after few seconds add ginger garlic paste sauté for 2 minutes

Now pop in the nuts paste with whisked yoghurt keep cooking on medium flame burner further add all spices mix well then add our fried onions crush it in gravy

Mix well until fully combined now cook this all gravy until raw smell disappears and oil separates very nicely at this point add the washed & cleaned chicken

Mix with gravy then add water as per desired thickness or one glass cover it and cook for 10-15 minutes

Now check if the chicken is tender then add Garam masala powder let it boil leave the sides with 1/2 cup water set it on low flame burner then the oil will separates a layer then add saffron milk

Coriander & mint leaves for garnishing slightly mix the milk with korma and cook for further 3-4 minutes on low flame burner then off the flame burner.