Remove the skin from the chicken, cut into 12 pieces at the joints, wash and drain them in a colander.

Heat oil in an instant pot on sauté normal setting. Add the whole garam masala spices (cloves, cardamom, cinnamon & bay leaf) immediately followed by sliced onions.

Sauté onions till they caramelize and turn slightly golden.

Add ginger garlic paste, turmeric, red kashmiri chilli and coriander powders. Quickly stir and fry the masala in the oil.

Now toss in the chicken pieces and some salt. Turn them over and sauté well in the masala.

Add yoghurt, whole green chillies, diced tomatoes, then some fresh mint leaves and chopped cilantro. Turn over and mix well.

Cancel the sauté mode, close the lid, set the steam release to sealing position and pressure cook on high for 5 minutes.

When done, immediately release pressure manually, cancel, then open the lid. Now change the setting to sauté less and cook slowly and gently till the curry thickens and the oil rises on top.

Garnish with a few more mint leaves and chopped cilantro and serve hot.

10. Enjoy with Naan and Basumati rice.