Marinate the chicken pieces in yogurt, ginger and garlic pastes, powdered spices (chilli, turmeric and black pepper), and sea salt. Let it rest for 30 minutes.
Turn your instant pot to sauté. Heat the oil and add the whole spices.
When the spices sizzle, add the ginger and garlic pastes. Fry for a minute.
Follow with the chopped red onions. Fry the onions until they turn reddish-brown.
Tip in the tomatoes and the powdered spices (chilli, turmeric, and coriander). Cook until the tomatoes are soft. Add a few splashes of water to keep the masala from sticking.
Finally, add the marinated chicken and cancel sauté. Secure the lid and make sure the steam release vent is on 'sealing.' Press the pressure cooking button (high) and set the timer to four minutes. Release the pressure when the timer beeps by turning the steam release vent to 'venting.'
Open the pot and add the chopped fenugreek (methi) leaves, diced red onion, and diced green pepper. Fry for a minute.
Follow with the cashew paste. Add a quarter cup water if needed and cook for 8-10 minutes. Add garam masala powder, ginger juliennes, and fresh cream. Serve hot with Indian bread like naan.