Heat some oil in a pressure cooker.
Reduce to a medium flame.
Add cumin seeds, fennel seeds, and bay leaf.
As soon as they temper, add ginger, garlic, and green chillies.
Mix well and add onions.
Combine well and saute till the onions turn tender.
Now add the chopped tomato and combine well.
Cook for a couple of minutes while stirring occasionally.
Once the tomatoes turn soft, add Kashmiri chilli powder and turmeric powder.
Combine well and cook until the oil starts separating.
Now add the chicken pieces and salt, and combine well.
Do not add any water.
Close the pressure cooker and lock the lid.
On a high flame, pressure cook until you get the first whistle/steam.
Switch off and let the pressure cooker cool naturally.
Open the lid only after the pressure is fully released.
You can see that chicken is cooked well. Water from the chicken would have added to the gravy.
Switch on the stove and keep on a medium flame.
Add 1/4-1/2 cup water. This depends on how much gravy you want in the curry.
Add salt if required.
Combine well and bring to boil.
Simmer to reduce the curry a little.
Add a pinch of garam masala and chopped coriander leaves.
Combine well and simmer for a few minutes.
Once it is back to boil, switch off.
Serve hot with rice, bread, or roti.