Grind the onions ,ginger and garlic together to paste.
Heat ghee in a cooker .Add bay leaves,jeera,moti illaichi,choti illaichi.Let the jeera splutter and add onion paste.Cook the paste on medium flame till brown.
Add salt and haldi and mix well.
Add 1/2 cup water and let the onions become soft and mix well.Cook till it leaves ghee.
Puree the tomatoes and add to the onions.At this stage mix them well and cook covered on simmer till the mixture leaves ghee and its visible on the top.This may take 15 min.Stir and check in between to check that it shouldn’t stick to bottom.This mixture needs to be cooked well it’ll water evaporates and it leaves ghee to get a nice brown color.
Add the meat masala and chicken pieces (nicely washed and rinsed)and mix.Cook for another 15-7 minutes.
Add water now,don’t put too much as the gravy should not be too runny.Remember the chicken too leaves its juices in the process and the water can also be added later if required for consistency.Just add as much needed for pressure cooking and gravy.
Cover the lid and cook on medium flame till one whistle.
Serve hot garnished with coriander leaves and slit green chillies.