• Clean the chicken. Cut it into roughly 1½ inch sized cubes and set aside.

PREPARE THE CURRY/BASE SAUCE

• Press the sauté button on the Instant Pot. Once it displays ‘hot’, add the oil to the insert.
• Add cumin seeds, Bay leaves, and whole black cardamom. Sauté the whole spices for 40 seconds until they start omitting their aroma. Add the chopped onions.
• Cook onions for a minute then add crushed ginger and crushed garlic to the insert. Sauté for 5 to 6 minutes until the onion is soft and translucent.
• Pour in pureed tomatoes and cook for 3-4 minutes until the oil starts to separate. Add yogurt along with all the spices: coriander powder, red chili powder, garam masala powder, and salt. 
  
• Add kasoori methi or dried fenugreek leaves. Mix to combine. Sauté the yogurt and spices together for 3-4 minutes. 

ASSEMBLING

• Add the chicken pieces and saute again for a minute. Pour in water and de-glaze the insert. Scrape the sides and bottom of the pot to make sure there is no masala/sauce stuck at the bottom of the pot. 
• Close the lid and seal the pot. Press the Manual or pressure cook button and cook the chicken curry on High Pressure for 4 minutes with the pressure valve in sealing position.  
• Once the pot beeps, allow the pressure to release naturally. When the pin drops, carefully open the lid. If the curry is thick, then feel free to add extra water to match the consistency you like. Feel free to remove the whole spices before serving.
• Garnish with chopped cilantro leaves, a drizzle of cream (optional) and serve hot with white Basmati rice.