(Pressure Cooker) Chicken Curry

Chicken- 10-12 medium piecesOnion- 2 medium finely chopped.Tomato - 2 big blanched and chopped.Yogurt- 2 tablespoonsGinger- 1 tablespoon(grated or paste)Garlic- 2 tablespoon(grated or paste)Coriander powder- 2 tablespoonTurmeric- 1/2 teaspoonRed chilli powder- 1/4th teaspoon or (to taste)Bay leaf- 1Salt - to tasteCumin seeds(jeera)- 1 teaspoonCloves- 6-7 Black pepper corns- 10 -12Black cardomom- 1 BigGreen cardomom- 1 Dry red chilli- 1 (seeds removed)Grind cumin, cloves, cardamoms(black and green), black pepper corns, dry red chilli using mortar and pestle.Heat oil in a heavy bottomed pan or directly in the pressure cooker.
Add bay leaf and add onions and saute till rich golden brown.Add all the grind spice mixture and saute for a minute, don't let it burn.Add ginger garlic paste and cook till raw smell goes.Add all the powdered spices, mix well.Add yogurt and cook till oil seperates. Now add the chicken pieces and cook on medium high heat for 4-5 minute till the chicken becomes slightly brown, keep stirring.Reduce the heat to low, add a little water if required and cook till the chicken is half done.Now add the chopped blanched tomatoes, cook for another minute.Add little water(not too much else it would be too watery), close the lid and pressure cook for 5 minutes.For best results, Open the pressure cooker only when all the steam has escaped.