Heat oil in a pressure cooker (or pan if you don’t have a pressure cooker)
Add the spices for tempering and give a stir.
Now add the chopped onions & fry on medium heat for 12 mins till light brown in colour.
Add the ginger garlic paste, mix it and fry on low heat for 2 mins till the raw smell goes.
Add in the marinated chicken, mix and sear it on high heat for 2-3 mins.
Now add the spice powder made earlier and fry on medium heat with a splash of water for 2 mins. You can add splash of water whenever it tends to stick to the bottom while frying.
Add the coriander powder and Garam masala powder and fry for another 2-3 mins on medium to low heat.
Now add the whisked curd/yogurt and cook it on low heat for 2-3 mins till oil separates.
Add 350 ml water, give a mix and close the pressure cooker.
Pressure cook for 2 whistles- on high heat till the 1st whistle and then on low heat for 1 whistle.
( In case you’re using a pan instead of cooker, cover and cook on low heat for around 20 mins till chicken is tender)
Serve hot with rice or roti.