Step 1: Marinate the Chicken

In a bowl, combine the 500g (1 pound) boneless skinless chicken pieces with 1/2 tsp turmeric powder, 2 tsp Kashmiri red chili powder, 1 tsp salt, and 2 tbsp freshly squeezed lime juice. Mix everything well to ensure the chicken is evenly coated. Cover the bowl and let it marinate for 30 minutes.

Step 2: Prepare Whole Spices

Heat 5 tbsp mustard oil (or any other cooking oil) in a pressure cooker over medium-high heat. Once hot, add 2 whole bay leaves, a 2-inch piece of cinnamon stick, 5-6 whole black peppercorns, 5-6 cloves, and 2-3 whole dry red chilies. Sauté for 4-5 seconds until the spices become fragrant.

Step 3: Fry Onions

Add 2 cups of thinly sliced onions to the pressure cooker. Fry the onions, stirring frequently, for 5-6 minutes until they turn lightly browned and softened.

Step 4: Add Ginger-Garlic and Green Chilies

Add 2 tbsp ginger garlic paste and 3-4 green chilies slit into half to the cooker. Continue to fry, stirring frequently, for another 6-8 minutes until the onions turn nicely browned and the raw smell of ginger-garlic disappears.

Step 5: Add Powdered Spices

Add 2 tsp coriander powder, 1/2 tsp garam masala powder, and 1/2 tsp cumin powder to the mixture. Fry for 20-30 seconds, stirring constantly, to toast the spices.

Step 6: Cook Marinated Chicken

Add the marinated chicken to the cooker. Fry for 4-5 minutes, stirring frequently, until the chicken pieces change color and are well coated with the spices.

Step 7: Incorporate Tomatoes and Yogurt

Add 1/2 cup of finely chopped tomatoes and 1/2 cup of whisked plain yogurt to the chicken. Cook for 3-4 minutes, stirring frequently, until the tomatoes soften and the oil starts to separate from the mixture.

Step 8: Pressure Cook the Curry

Pour in 1 cup of water and mix everything well. Close the lid of the pressure cooker. Pressure cook for 2 whistles on high heat.

Step 9: Finish and Garnish

Let the pressure release naturally from the cooker. Once the pressure is fully released, open the lid. Give the curry a good mix. Garnish with 2 tbsp of freshly chopped cilantro.

Step 10: Serve

Serve the hot and flavorful boneless chicken curry with rice or bread.

• For Instant Pot: Press SAUTE button and follow steps until adding water. Close lid, set valve to sealing. Press PRESSURE COOK, set timer to 4 minutes. Let pressure release naturally for 10 minutes, then manually release remaining pressure and open lid. Check for salt and adjust if needed. Garnish with chopped cilantro and serve.