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Add 1/2 cup of cooking oil to a pot. Once hot, add the sliced onions and 1 chopped tomato. Sauté until the onions turn light golden brown, approximately 5-7 minutes.
Add 2 tablespoons of ginger-garlic-green chili paste to the pot. Sauté for 1-2 minutes until fragrant.
Add the remaining 2 chopped tomatoes to the pot and cook until they soften. Then, add 1 teaspoon of turmeric powder, 1.5 teaspoons of cumin powder, 1 teaspoon of red chili powder, and 1 teaspoon of salt. Mix well and cook the masala until the oil separates from the mixture, about 5-8 minutes.
Add the cut chicken pieces to the pot. Mix thoroughly to coat the chicken with the masala. Sauté for 5-7 minutes until the chicken changes color and is lightly browned.
Pour 2-3 cups of water into the pot, ensuring the chicken is mostly submerged for the curry. Close the pressure cooker lid and cook for 15-20 minutes after the first whistle, or until the chicken is tender.
Once cooked, carefully open the pressure cooker. Stir the curry and serve the Desi Murga Shorbay Walay hot in a bowl.
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