Heat ghee or oil in a pressure cooker. Add cumin seeds, cloves, black cardamom, bay leaf and cinnamon stick . Sautee for 2 minutes or so till the whole spices are aromatic
Add grated onions and cook till they are golden brown in color. Keep stirring often so that they don’t burn and stick to the bottom.
Add grated ginger and tomato puree to this and cook till oil separates and the tomatoes are well cooked. Like they say in Punjabi, bhuno this well for a good curry. Means don’t be in a hurry in this step. Take your time and roast it well.
Add all the dry spices with salt apart from chicken curry masala. Add the cleaned chicken and sautee for 2-3 minutes till chicken is coated in masala
Add around 2 cups of water and close the pressure cooker. Cook for three whistles and then let the steam escape naturally. Add chicken curry masala and boil for 2-3 minutes.
Serve hot garnished with coriander and sliced onions. Rotis or a glass of scotch whichever you prefer
You can use any off the shelf chicken curry masala which is north Indian in origin. I saw my mum using MDH/Everest most of the times and I now use Roopak Chicken Curry Masala