Marinate chicken: Thoroughly mix the egg white and corn flour, while adding 1/2 tsp of salt. Coat the chicken cubes in the mixture. Cover and place the chicken in the refrigerator for at least 30 minutes.
Prepare paste: Heat 2 tbsp oil in a wok. Slightly sautee the onion puree in oil. Add the black pepper corn, garlic, and ginger. Add all the dry spices. Fry the masala for a few minutes and add pureed tomatoes. Cover and let simmer on low heat.
Cook chicken: Heat enough oil in a wok. Once oil is fully heated, add the chicken and fry until the chicken turns white (should take less than one minute if oil is properly heated).
Combine chicken and paste: Add the fried chicken to the paste. Also add the whole red and green chillies. Let simmer for 15 minutes.
Add cream and sprinkle with cilantro leaves just before serving.