To make the onion tomato mixture, add the onion, garlic, ginger, Serrano pepper and tomato to a blender or food processor and puree until smooth. Set aside.
Prepare the cashew sauce by adding the cashews and ½ cup water to a blender and blend until smooth. Set aside.
Press the sauté button and add ghee, ¼ cup of cashews and golden raisins. Stir-fry until the cashews begin to turn golden. Remove the cashews and raisins and set aside to use as a garnish.
Add cumin seeds and once they begin to brown, add the blended onion and tomato mixture. Stir-fry for 8-10 minutes, or until the onion and tomato mixture has thickened.
Add the spices, stir, then add the chicken and mix well.
Pour 1 cup of water into the pot.
Secure the lid, close the pressure valve and cook for 10 minutes at high pressure.
Open the valve to quick release any remaining pressure.
Press the sauté button, add the blended cashew sauce and fenugreek leaves and cook for 2-3 minutes.
Garnish with cilantro, ghee-coated cashews and raisins.