First make the spice powder using all the spices this recipe makes about 1 tablespoon you need only 1 tsp. Rest you can use for later

Marinate the chicken pieces with ½ teaspoon chili powder, ¼ teaspoon turmeric powder, ½ teaspoon Kashmiri chili powder, ½ teaspoon coriander and ½ teaspoon salt set aside for 30 min to 2 hours.

Heat multi cooker in sauté/ brown function and add coconut oil and add 1 cup chopped onion and ¼ teaspoon salt along with 1 green chili. When it became translucent add tomato, rest of turmeric, red chili powder and Kashmiri chili powder, coriander powder and ½ teaspoon chicken curry spice then add marinated chicken and 1 cup water.

Turn on the pressure cook function HIGH for 5 minutes and then natural release of 10 minutes.

Open the lid and change it soup/ sauté function and continue cook until you get desired consistency of gravy.

Then add ¼ cup thick coconut milk and ¼ teaspoon chicken curry spice mix. Mix well and enjoy with bowl of rice.