Set the Instant pot on SAUTE & keep it on NORMAL. Add about 1/2 the mentioned oil.
When the oil becomes moderately hot gently release the marinated chicken pieces & sear them until golden. Set aside once they are nicely seared.
In the same pot add the rest of the oil & sizzle the cumin, dry red chili and a few curry leaves for a few seconds or until aromatic.
Next. add the chopped onions & fry very well until the onions become light brown in color & oil begins to leave the sides of the pot.
Add the chopped tomatoes & fry them until the tomatoes become completely mushy & oil begins to ooze out. It should take you about 2-3 mins.
Next, add the dry spice powders except the Madras curry powder. Give eveything a good mix & fry the spices until the raw smell completely diasppears & oil begins to ooze out. If the spices stick to the bottom of the pot sprinkle some water & keep on frying.
Now, add the homemade madras curry powder & fry until aromatic.
Throw in the seared chicken pieces & give everything a good mix so that the chicken pieces are well coated with the bhuna masala. Fry for some time until the chicken pieces are well roasted in the masala. It should take you about 3-4 mins.
Lower the heat & keep it at LOW. Now, add the tomato paste + the spiced yogurt & mix everything well. After about 1 min up the heat to NORMAL in SAUTE mode. Keep on frying until the oil oozing stage is reached. The masala will become darker as you keep on frying them.
Add warm or hot water and give eveything a very good mix. Do not add too much water. The chicken pieces should be just 70% submerged in water.
CANCEL the SAUTE mode & close the lid of the IP & make sure that the vale is at the SEALING position. Now, press the PRESSURE COOK button & set it on HIGH for 5 mins.
After 5 mins when you hear the beep of the IP immeditely do a QUICK PRESSURE RELEASE. Open the lid of the pot.
CANCEL the PRESSURE COOK mode & turn on the SAUTE mode & set it on NORMAL. Simmer until the sauce thickens & the desired consistency as per your liking is reached.
Garnish with a few more fresh curry leaves if you want to & serve hot. Enjoy!