Preperation :

• Prick Chicken pieces all over with a fork.
• Grind together green chillies, 12 flakes of garlic and half of the ginger into a paste.
• Mix chicken pieces well with ginger-garlic paste, garam masala powder, 1 tsp. salt, turmeric powder, half of red chilli powder and plain yogurt. Allow to marinate for about 1/2 hour.
• In a pan, roast together cloves, peppercorns, cinnamon, cardamoms,cumin seeds, coriander seeds and almonds. Heat oil in pan and add onions and remaining 8 flakes of garlic. Fry till onions are golden brown in colour and remove. Strain oil and pour into cooker. Keep aside.
• Grind together fried onion -garlic roasted ingredients and remaining ginger into a paste, adding little water as needed.
• Remove chicken pieces and reserve marinate. Place cooker on high heat and fry chicken pieces in batches till light brown in colour and remove.
• To the remaining oil in the cooker, add ground paste. stir fry for about 2 minutes. Add chicken pieces  and the marinate, tomato puree, remaining chilli powder and salt. Mix well. Add remaining water.
• Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 5 minutes.
• Remove cooker from heat and allow to cool naturally.
• Open cooker. Serve hot garnished with chopped coriander leaves .