Step 1

Marinate the chicken in oil, salt, turmeric, minced ginger, and garlic. Set it aside for about 20- 30 minutes or overnight in a refrigerator.

Step 2

Make the masala

Step 3

Add oil to a pan kept over medium heat. Add the spices (red chilies, cumin seeds, mustard seeds, black peppercorns, cinnamon stick and cloves) along with garlic and stir fry till the spices turn fragrant (takes about a minute)

Step 4

Grind the spices along with coarsely chopped tomatoes and 1/4 cup vinegar to make a fine paste.

Step 5

Add oil in the steel insert of an Instant Pot and press the 'Saute function'. Set the selection to 'Normal' heat. When the oil heats up, add onions and fry them till they are soft and translucent (about 5-6 minutes).

Step 6

Add salt and marinated chicken and mix well. Let the chicken cook for about 2-3 minutes.

Step 7

Add the ground masala and mix well. Add 1/2 cup water.

Step 8

Press the “Warm / Cancel” button and then select “Pressure Cook.” Adjust the time to 5 minutes and set the pressure selection at high. Cover the Instant Pot lid and lock it. Make sure the vent is at sealing position.

Step 9

Once the cooking cycle is complete, move the vent to the venting position to release pressure. Carefully open the lid and give a good stir.

Step 10

Add sugar (if using) and mix well. Do a taste test - add more vinegar/salt if needed.

Step 11

Serve hot with pav or rice/roti or naan.

Step 12

Add oil in a wok/kadhai kept over medium heat. When the oil heats up, add onions and fry them till they are soft and translucent (about 5-6 minutes).

Step 13

Add salt and marinated chicken and mix well. Let the chicken cook for about 2-3 minutes.

Step 14

Add the ground masala and mix well. Add 1/2 cup water and mix well.

Step 15

Cover and cook the chicken for about 15-20 minutes while stirring occasionally. Cook till you can easily cut the chicken pieces into two using a fork/spoon.

Step 16

Remove the lid and add sugar (if using) and mix well. Do a taste test - add more vinegar/salt if needed.

Step 17

Serve hot with pav or rice/roti or naan.