| 1. | Prick chicken all over with a fork. |
| 2. | Grind green chillies, 12 flakes garlic and half of the ginger into a paste. Mix chicken well with ground paste, garam masala powder, 1 tsp salt, turmeric powder, curd and half of the red chilli powder. Allow to marinate for about ½ hour. |
| 3. | In a pan, roast together cloves, peppercorns, cinnamon, cardamoms, almonds, cumin and coriander seeds. |
| 4. | Heat oil in a pan for about 3 minutes. Add onions and remaining garlic (8 flakes). Fry till onions are golden brown and remove. Strain oil and pour into cooker. Keep aside. |
| 5. | Grind together fried and roasted ingredients and remaining ginger (10 g) into a paste, adding a little water (½ cup) from time to time. |
| 6. | Remove chicken pieces. Reserve marinade. Group chicken into 2 batches. Place cooker with oil on high heat. Lightly brown each batch and remove. |
| 7. | To the remaining oil in cooker, add ground paste. Stir and fry for about 2 minutes. Add chicken pieces, marinade, tomato puree, remaining chilli powder (1 tsp) and salt (4 tsp). Mix well. Add remaining water (¼ cup). |
| 8. | Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 5 minutes. |
| 9. | Remove cooker from heat. Allow to cool naturally. |
| 10. | Open cooker. Serve hot, garnished with coriander leaves. |