Fry sliced onions in oil until golden brown and set aside for garnish.
In same onion oil, fry black pepper, clove, green and black cardamom, round red chili in oil for 30 seconds.
Add cumin and coriander powder, stir and add paste 1 immediately. Fry until color changes and oil separates. (3 minutes)
Add chicken and fry with constant stirring until color of chicken changes from pink to brown.(5 minutes)
Add almond and coconut paste 2, yogurt and salt. Cover and cook for 15 minutes on medium flame.
Next add cream, black pepper powder and all spice powder, stir well. Add ½ cup water for gravy. Cover and cook on medium low flame until oil separates.
Garnish with fried onions and almond slices. Delicious white korma is ready to serve.