Marinate The Chicken

• Add chicken, turmeric powder, salt, chili powder, and lime juice to a large mixing bowl.⅕
• Mix everything well.
• Cover the bowl and keep it aside for 30 minutes.

Make The Curry

In An Instant Pot

• Press the SAUTE button on the Instant Pot. Add oil to the pot.
• Once the oil is hot, add bay leaves, cinnamon, black peppercorns, cloves, and red chilies, and saute for 4-5 seconds.
• Add the onions and cook until lightly browned, stirring frequently (5-6 minutes).
• Add ginger garlic paste and green chilies and cook until onions turn nicely browned (6-8 minutes).
• Now add coriander powder, garam masala powder, and cumin powder, and cook for 20-30 seconds.
• Add the marinated chicken and cook for 4-5 minutes.
• Now add tomatoes and yogurt and cook for 3-4 minutes, stirring frequently.
• Add water and mix well.
• Close the lid of the pot and set the valve to the sealing position.
• Press PRESSURE COOK and set the timer to 6 minutes at high pressure.
• Once the timer goes off, let the pressure release naturally for 10 minutes.
• Release the remaining pressure manually and open the lid.
• Check for salt and add more if required.
• Garnish with chopped cilantro and serve.

In A Pressure Cooker

• To make this chicken curry in a traditional pressure cooker, follow the Instant Pot instructions until adding water over medium-high heat.
• Then close the lid of the cooker and pressure cook for 3 whistles on high heat.
• Remove the cooker from the heat and let the pressure release naturally.
• Open the lid. Add some hot water if the curry looks thick.
• Check for salt and add more if needed.
• Garnish with cilantro and serve.