Clean and wash Chicken, pick all over with a fork. Grind all other ingredients listed to a fine paste, and mix with curds. Rub this masala paste over the chicken and leave for 2 to 3 hours to rest.

Keep aside ginger, garam masala. Chop onions and garlic, fry and keep aside. Now roast Dry Red Chillies, Peppercorns, Cinnamon, Cardamom, Almonds, Cumin Seeds, Coriander Seeds nicely and keep aside to cool.

When everything cools down, grind all the ingredients along with ginger, together to a fine paste. Add Salt and Garam Masala.

Heat butter in a cooker body, add 1/2 tsp chilli powder and the chicken marinade. Lightly brown the chicken. Add the roasted ground masala paste and stir for 2 min. Add water, Close lid. Place cooker on max heat. Bring to full cooking and pressure. Reduce to medium heat and cook for 10 min. Open cooker immediately after releasing steam. Place cooker on the stove and let the water evaporate if any. Garnish with coriander leaves and garam masala.