Begin by washing the boneless chicken pieces very well under running tap water. Pat them dry with a kitchen towel and dice them into larger chunks, they shrink quiet a bit in the gravy. We prefer no less that 3" large chunks. (Refer the pic). Set aside.
Set the Instant pot on SAUTE and keep it at NORMAL. Add ghee or oil and when it becomes moderately hot throw in the whole spices along with the bay leaf. Allow them to sizzle just for a few seconds or until you begin to get a lovely faint aroma.
Next, add the chopped onions and fry until the onions become lightly golden in color. It took me roughly 5 mins. You may add salt now.
Once, the onions are lightly golden add the ginger garlic paste to the inner pot and sauté until the raw smell begins to fade.
Next, add the dry spices and fry well until the raw smell of the spices disappear. It took me roughly 2 mins. Moreover, things will get a little messy now and sticky too. You may sprinkle a few drops of water to the inner pot to prevent the spices from getting burnt.
Add the boneless chicken chunks and saute well until they begin to turn opaque. About 2-3 mins.
Next, add the diluted tomato paste or puree and mix well. Sauté for about a minute or so.
Now, add the almond flour or almond paste (read NOTES below). Give everything a good mix.
Pour about 1 cup water if you prefer thicker gravy or add 1.5 cups for a slightly thinner consistency. Deglaze the pot well so that there are absolutely no bits and crumbs sticking to the bottom of the inner pot. Scrape the sides, mix well. CANCEL the SAUTE mode.
PRESSURE COOK on HIGH for just 4 mins and after 4 mins when the Instant Pot begins to beep wit for natural pressure release for 5 mins. Than release the rest of the pressure manually.
Open the lid of the pot and mix in the garnishes like garam masala powder, kasturi methi or dry fengreek leaves and the whisked cream. Give everything a good mix.
Press the SAUTE and simmer on LOW for 1-2 mins. Cover and allow the boneless chicken gravy recipe to rest for 5 mins before serving. This helps develop the flavors and the color of the gravy. Enjoy!