First thing first, clean the chicken pieces. Prep the veggies. Chop the onions, tomatoes and garlic. Grate the ginger.

Coarsely pound the Whole Spices so that they loosen up a bit. In this way they will release their flavours optimally in the curry

Plugin the Instant Pot or Nutricook Smart Pot and switch it on. Select the SAUTE MODE and you will see the timer showing 30 mins on the screen. Select the START button. The stainless steel pot inside will slowly heat up and get ready for cooking

Pour Mustard Oil and once you see it smoking, add the Bay Leaf and the pounded Whole Spices

As they sizzle, add the chopped ginger and garlic and saute it for a couple of seconds. Then add the finely chopped onion and mix it well. Now, keep stirring this in every few seconds as it turns brown in colour

Now, add Salt, Turmeric Powder and Red Chilli Powder to it. I have used the Kashmiri Red Chilli Powder here which has vibrant colour but less heat. In case you prefer it spicy, you can use the Degi Mirch Powder variant

Add the chopped Tomatoes and give it a mix. Again, saute this till you see oil floating on top. If you find this spice mix sticking at the bottom, splash a bit of water and give it a stir. Continue doing this till you get this gravy mix ready

Then add the chicken pieces and some water for the gravy. Add very little water as chicken is going to release some water as well. We don't want a runny gravy, but just enough to bring everything together

Add the Bengali Garam Masala powder and a teaspoonful of Ghee to wrap this thing up.

Place the Instant Pot lid on and switch the pressure release valve to SEALING Mode.

Now, press CANCEL and then click PRESSURE COOK mode. Set the timer at 7 mins and press START.

Once the cooking is done, the pot will ring a tune. Allow it to depressurize on its own, which should take another 20-25 minutes. Then open the lid and check for seasoning. Serve it hot with some Basanti Pulao or Luchis.