Press the sauté button, add the oil and allow it to heat up for a minute. Add the whole spices and once they become fragrant, add the chicken and cook for 1-2 minutes. Then add the coriander powder, salt and cayenne and cook for another minute.
Add the onion masala to the pot (do not mix), secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
Quick release pressure.
Press sauté and adjust heat to the highest setting, add the ingredients listed under ”add later” and cook for 11-12 minutes - be sure to keep an eye on the pot to avoid burning. (You will want to keep the stirring to a minimum at the beginning to allow the liquid to boil off. Most of the liquid will evaporate around the 8-10 minute mark, then stir more frequently until the masala is thick and coats the chicken).
Garnish with cilantro and serve.