So, start off with marinating the chicken and blanching the spinach as mentioned in the preparation and marination section.
Switch on the IP and press 'Sauté' button. Once it displays 'Hot' add oil and ghee together. Then, add whole spices and fry for 30 seconds.
Add marinated chicken and sauté for 2-3 minutes.
Add red chilli powder, coriander powder, turmeric powder, tomato puree, salt and mix well. Cook for another 1 minute. Ensure to deglaze if anything is stuck at the bottom.
Add ¼ to ½ cup of water depending upon the gravy consistency you need. Close the IP lid and seal. Cancel 'sauté' button and pressure cook the chicken on 'high' for 4 minutes.
Once the IP beeps, do quick pressure release with pressure valve in venting position. Carefully open the pot.
Now, switch on the 'saute' mode. Add pureed spinach, garam masala powder, grated nutmeg and mix. Simmer on low for 2-3 minutes. Check for salt and season, if needed.
Finally, add lemon juice and chopped cilantro, mix. Switch off the IP, let the chicken rest for 5-7 minutes. Dish out and serve hot with your favorite bread or rice.