Press sauté and once the pot is hot, add oil and whole spices. Once the cumin seeds brown, add ginger, garlic and green chili, stir-fry for a minute.
Add the chicken and ground spices and stir-fry for 5 minutes.
Add yogurt, mix well, then add the onion masala.
Secure lid, close the pressure valve and cook for 5 minutes at high pressure.
Naturally release pressure for 10 minutes.
Press the sauté button and add the remaining ingredients listed under “add later” and cook for 2-3 minutes, or until the onions are slightly tender.
Top with julienned ginger, chopped green chilies and cilantro.