Puree the tomatoes combined with 4 small Serrano peppers.
Chop the chicken into 2 to 3 inch pieces.
Select sauté on the instant pot. Further, add in oil to the pot.
Let the oil heat up. Then, throw in cumin seeds, add black cardamoms pods, cloves, and whole green cardamom pod.
Once the cumin seeds splutter add in diced onions and ginger garlic paste. Furthermore, give it a good stir.
Add the chicken and give it a good stir. Let it saute for about 2 to 3 minutes the pink color is eliminated. Meanwhile, keep stirring occasionally to prevent burning.
Once the chicken forms a white layer add Kashmiri chili powder and 1/4 cup water. And sauté and stir for a minute or two.
Add the ground fennel, ground turmeric, ground coriander, ground ginger, and ground cumin. Give it a good stir.
Add, salt. Give it a good stir. Add the pureed tomatoes and serrano peppers and let them sauté for 3 to 4 minutes to let the raw tomato odor out. Keep stirring occasionally.
Add 1/4 cup water and stir well. Also, make sure nothing is stuck to the bottom of the pot. Press cancel. At this time secure the lid on the pot and close the pressure-release valve. Select manual and cook at high pressure for 7 minutes. When cooking is complete, use quick pressure release to depressurize.
Select sauté add kasuri methi and garam masala. Moreover, stir and let it sauté for 2 minutes. Press cancel. Finally, garnish with cilantro and serve hot over steamed rice or with tortillas.
The whole spices (cardamom pods, and cloves can be discarded, they don't need to be consumed).
Keyword Easy Chicken Curry, Instant Pot Chicken Curry, Instant Pot Easy Chicken Curry, Instant Pot Fenugreek Chicken, Instant Pot Indian Chicken Curry, Instant Pot Methi Chicken, Instant Pot Punjabi Chicken Curry, Methi Chicken