Select sauté on the instant pot and adjust to normal.
Add oil or ghee or unsalted butter to the pot.
When the pot is hot, add both types of cardamoms, dried bay leaf, cloves, cinnamon stick, and serrano peppers.
Add the chopped onions and keep stirring to prevent the onions from burning.
When the onions turn golden in about 2 to 4 minutes, add the red chili powder, kashmiri chili powder, water, ground cumin, ground coriander, garam masala, salt, and chickpea flour. Stir well.
Then add the chopped tomatoes and sauté for 2 minutes. Keep stirring.
Add the chicken along with all the marinade to the pot. Mix well. Make sure nothing is stuck to the bottom of the pot and scrape the bottom of the pot well.
Secure the lid on the pot and close the pressure-release valve.
Select manual and cook at high pressure for 8 minutes.
When cooking is complete use quick pressure release to depressurize.
Add the dried fenugreek leaves and select sauté to thicken the excess gravy. It should take about 3 to 4 minutes depending on the required consistency. Keep stirring.
Transfer is a serving bowl and discard the bay leaf.