Select sauté on the instant pot and adjust to normal.
Add 3 tbsp oil to the pot.
In about 30 seconds, add the cloves, bay leaf, cinnamon stick, black cardamom pods, green cardamom pods, and asafoetida. Stir
In about 30 seconds, add the chopped chicken.
Sauté for about 3 to 4 minutes to eliminate the pink color. Keep stirring
Add water, ground fennel, ground ginger, salt, and mix well.
Scrape off the sides and bottom to make sure nothing is stuck on the sides or bottom. Press cancel.
Secure the lid on the pot and close the pressure-release valve.
Select manual and cook at high pressure for 6 minutes.
When cooking is complete, use quick release to depressurize. Open the lid. Select sauté.
Add the whisked yogurt mixed with rice flour slowly (one spoon at a time) to the pot mixing it continuously. This step is key. Add one large spoon of yogurt/rice flour mix and mix it in the gravy for about a minute. Then another spoon and stir again for up-to a minute. Keep doing this until you run out of the yogurt/rice flour mix. The continual mixing will prevent curdling of the yogurt.
When you are done adding all the yogurt mix, add garam masala and dried fenugreek leaves. Stir and let it sauté for about 3 to 5 minutes until the gravy thickens. Yakhni has a lot of gravy but the yogurt will thicken it. Keep stirring occasionally.
Meanwhile, in a pan turn on medium-heat and add one tablespoon oil. Add cumin seeds and let them splutter. Turn of the heat and add the oil and cumin seed mix to the gravy in the pot.
Press cancel after 3 to 5 minutes of sauteing. If you want more gravy stop at the 3 minute mark, if you want less stop at the 5 minute mark.
TWhen cooking is complete, use quick release to depressurize. Discard the bay leaves.