Clean and wash the chicken well, set it aside.
Switch on the IP, place the inner pot and press Sauté mode. Once the IP displays 'Hot', add oil in the pot and heat for 30 secs.
Add all the wholes spices and fry for 30 seconds until fragrant.
Add ginger, garlic, and green chilies, fry for 30 seconds.
Stir to avoid it sticking at the bottom of the pot.
Add chopped onions along with some salt and fry for 2-3 minutes or until soft and pink.
Now, add chicken pieces and sauté for 1-2 minutes.
Add chopped tomatoes, turmeric powder, coriander powder, red chilli powder and cumin powder. Sauté for another 1-2 minutes, stir.
Add whisked yogurt and mix well, cook for 1 minute.
Add ¼ - ½ cup of water, garam masala powder and mix.
Now, put the lid of the IP with pressure valve in sealing position. Press Manual/Pressure cook mode on high for 6minutes.
Once the pressure cooking is done, allow the pressure to release naturally for 5 minutes and then manually quick release the pressure by turning the valve from sealing to venting position.
Add lemon juice, coriander leaves and mix.
Cover and let the chicken curry rest for 2-3 minutes.
Dish out and serve hot with steamed rice or roti and salad on the side.