To dry roast spices, press the sauté button and wait 2 minutes for the pot to heat up. Add the whole spices to the pot and dry roast them for 5 minutes, stirring occasionally. Take the spices out of the pot and coarsely grind them. Set aside for now.
Add 2 tablespoons of ghee to the pot, then add the onion and bell pepper and sauté for 2-3 minutes, or until slightly tender. Remove the onions and bell pepper from the pot.
Add another 2 tablespoons of ghee to the pot, then add the chicken, freshly ground whole spices, ground spices and green chili to the pot and saute for 2-3 minutes, or until the outside of the chicken is well coated in the spices.
Add onion masala and 3 tablespoons of water and mix well.
Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
Naturally release pressure for 10 minutes.
Press sauté and stir in heavy cream and fenugreek leaves and cook for 2-3 minutes, or until the sauce reduces to desired consistency.
Add the cubed onions and bell pepper back to the pot and mix well.
Garnish with cilantro, ginger and green chilies.