Heat 1 tablespoon oil in the Instant Pot on SAUTE mode MORE setting. When oil is hot, add the sliced onions, green chillies, curry leaves, and salt. Adding salt helps the onion to get cooked fast. Saute it until onions are lightly brown. When the onion starts sticking to the pot, change the Instant Pot setting to SAUTE mode LOW setting. Refer notes on how to change the setting.
Add the ginger, garlic paste. Saute well till the aromatics release their flavor. Continue in the SAUTE mode LOW setting.
Once sauteed well, add chilly powder, coriander powder, garam masala, fennel powder and saute. Add oil as needed to fry the masalas. I used home made garam masala. When you use store bought one, based on the brand you use you may have to increase garam masala measurement to 2 teaspoon or 3 tsp.
Add tomatoes and mix it well in the gravy. Change the Instant Pot setting to SAUTE mode NORMAL setting. Refer notes on how to change the setting. Stir the tomatoes until it's cooked well. It might take around 5 to 8 minutes. Adjust salt in the gravy.
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Add marinated chicken and ¼ cup water. Mix it well with the gravy. Close the Instant Pot lid, move the valve to SEAL and cook on MANUAL HIGH-PRESSURE setting for 3 minutes. Refer the notes on time setting.
Once the timer goes off, either do a NATURAL PRESSURE RELEASE or a QUICK PRESSURE RELEASE after 10 minutes. Refer notes for instructions on natural and quick release.
Switch the Instant Pot to SAUTE mode NORMAL setting. Then add chopped coriander leaves and thick coconut milk. Refer notes on how to prepare coconut milk. Adjust the salt and allow it to boil. Boil it until it reaches the consistency you like.
Serve hot with chapati, parotta/paratha, pathiri (rice bread), any rice variants ( pulao, ghee rice, regular rice), appam (rice pancake) or any other Indian breads.
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