• Wash the chicken pieces with water.
• Grind all the ingredients mentioned in marination namely garlic pods, green chillies, turmeric powder, ginger and coriander leaves to a paste. Apply this paste to the chicken pieces along with salt. Add lemon juice and mix well.
• Keep it aside for 30 minutes to 1 hour in the fridge.

Let us make the gravy:

• Take the utensil/bowl of the TTK Prestige pressure cooker and heat it.
• Add oil and after oil gets heated, add the spices – black peppercorns, cloves, bay leaves and cinnamon and let the flavors get infused in oil for 3-4 minutes.
• Next add chopped onions and fry till they turn pinkish.
• Now add chopped tomatoes and mix them with onions.
• Close the cooker utensil with the see through glass lid provided with the cooker.
• Stir occasionally till the tomatoes turn mushy.
• While the tomatoes are getting cooked, make paste with garlic, ginger, green chillies and coriander leaves without adding water.
• Open the lid, and add this paste to onions and tomatoes and mix well.
• Close the lid again and let it cook till aroma of garlic fills the air.
• Next, add turmeric powder, red chilli powder, and cumin powder and garam masala. Mix well.
• Add ground coconut milk and simmer for 10 minutes.
• Now add the marinated chicken pieces and simmer for 10 more minutes by closing the cooker utensil with the glass lid.
• Open the lid and add ½ teaspoon salt and mix well. Remember that we have already added salt while marinating the chicken too. So taste the gravy and add accordingly.
• Add ¾ cup water, mix and close the pressure cooker with the clip on lid by rotating the knob.
• Turn heat to medium and cook till 3 full whistles blow.
• After 3 whistles, switch off the gas and wait for the pressure from the cooker to be released.
• After the pressure gets released, you will observe the red value going down and you will be able to rotate the lid.
• Mix well and garnish with chopped coriander leaves and serve hot.