In the Instant Pot add in the Chicken, Water, Salt, ginger garlic paste, and a sprig of curry leaves. Cook for 5 mins in high-pressure mode and do a quick release immediately. Drain the chicken stock and keep it aside.

In a pan add in oil once it heats up add fennel seeds and ginger garlic paste. Saute for few mins till raw smell leaves. Next, add half of the curry leaves and fry so that the curry leaves get infused in the oil.

Next, add in sliced onion finely and sauté till they become glossy.

Next add in the Garam Masala, Turmeric Powder, Pepper Powder, and Chilli powder give a good mix and make sure the masala doesn’t get burnt so lower the flame.

Next, add in 2 tbsp of the chicken stock and cook for a minute.

Now add in the cooked chicken pieces and in low flame continue cooking mix well so they blend well with the masala.

Add in 1 finely chopped tomato. This is optional. You may skip this also. Adding tomatoes gives a street-style food feel.

Now add in the remaining curry leaves. Chop them finely and add mix well once the chicken becomes dry sprinkle the lemon juice and everything comes together switch off the flame.