Grind all the ingredients mentioned in marination namely garlic pods, green chillies, turmeric powder, ginger and coriander leaves to a paste. Apply this paste to the chicken pieces along with salt. Add lemon juice and mix well.
Keep it aside for 30 minutes to 1 hour in the fridge.
Let us make the gravy:
Take the utensil/bowl of the TTK Prestige pressure cooker and heat it.
Add oil and after oil gets heated, add the spices – black peppercorns, cloves, bay leaves and cinnamon and let the flavors get infused in oil for 3-4 minutes.
Next add chopped onions and fry till they turn pinkish.
Now add chopped tomatoes and mix them with onions.
Close the cooker utensil with the see through glass lid provided with the cooker.
Stir occasionally till the tomatoes turn mushy.
While the tomatoes are getting cooked, make paste with garlic, ginger, green chillies and coriander leaves without adding water.
Open the lid, and add this paste to onions and tomatoes and mix well.
Close the lid again and let it cook till aroma of garlic fills the air.
Next, add turmeric powder, red chilli powder, and cumin powder and garam masala.
Add ground coconut milk and simmer for 10 minutes.
Now add the marinated chicken pieces and simmer for 10 more minutes by closing the cooker utensil with the glass lid.
Open the lid and add ½ teaspoon salt and mix well. Remember that we have already added salt while marinating the chicken too. So taste the gravy and add accordingly.
Add ¾ cup water, mix and close the pressure cooker with the clip on lid by rotating the knob.
Turn heat to medium and cook till 3 full whistles blow.
After 3 whistles, switch off the gas and wait for the pressure from the cooker to be released.
After the pressure gets released, you will observe the red value going down and you will be able to rotate the lid.
Mix well and garnish with chopped coriander leaves and serve hot.