Clean and cut the chicken thighs into small bite size pieces and keep aside.

In a large mixing bowl, add yogurt, spices mentioned above for marination and mix well.

Now add the chicken pieces to the masala and mix well. Cover the bowl and keep in refrigedator for at least 20-30 minutes

Place the inner pot inside the Instant Pot. Switch on the sauté mode. Once the inner pot is hot, add oil.

Add the marinated chicken pieces and sauté for 5 to 10 minutes or until the chicken pieces turns slightly golden colour(note: Keep stirring occasionally otherwise they will stick to the bottom of the pan)

Now the remove the chicken pieces into a separate bowl and keep side.

Then in the same instant pot, add butter followed by whole spices and stir it.

Next, add chopped onions, green chillies and fry until onion turns into translucent.

Now add tomato puree, red chilli powder, coriander powder and sauté for 2 -3 minutes

After that add the double cream and stir well.

Add 1 ½ cups water and give a quick mix.

Now add fried chicken pieces to the gravy and mix well. Adjust the salt according to your taste.

Cancel the sauté mode. Close the lid and keep the valve in sealing mode.

Select pressure cook mode and set to high pressure for 3 minutes.

Once the cooking is done, allow pressure to release manually.

Now switch on the sauté mode and add dried fenugreek leaves and cook for 3- 5 minutes or until the consistency you want for the gravy.

Switch off the sauté mode and transfer into a serving bowl and enjoy with Naan, onion salad by squeezing lemon over it.