Make 2-3 slits on the chicken pieces, ¼ inch deep at the angle on 45 degrees.
Now in a big bowl, marinade the chicken with salt, red chili and ginger garlic paste. Cover and refrigerate for 20-25 minutes.
While the chicken is soaking up the flavors, heat oil in a pressure cooker.
Add the aromatics spices to the hot oil.
Now add the onions and sauté on medium flame till golden in colour. Add the salt while sautéing the onions for cooking them quickly.
Add the green chilis, ginger garlic paste and turmeric. Stir. Add 2-3 tbsp of water to lift off the flavors in the pan and cook the onions till they release the oil.
Now add the tomatoes and cook again till the raw smell disappears and oil is released.
Now add the gram flour and mix well.
Time to add the chicken. Lift up the chicken pieces one by one from the bowl and add to the masala. Mix the chicken to coat it nicely with the masala. Cook the chicken for 5 minutes, stirring and and tossing 3-4 times in between.
Now add the coriander powder, red chili powder, degi mirch and roasted cumin seed powder. Mix again.
Add 1.5 cups of water, stir. Put the lid of the pressure cooker and on medium flame cook for one whistle.
Let the pressure drop by itself, once the pressure drops open the lid.
Add the kasuri methi, garam masala and butter.
Take out in a serving dish and garnish with green coriander and ginger juliennes.
Serve hot with rice or chapatis.
