In the instant pot, add tomatoes, onions,ginger,garlic,kashmiri chillies, cashews,cardamom,cinnamon and cloves.
Close the lid.Set the steam release at Sealing Position and pressure cook for 5 minutes.Let the steam release naturally.
Open the lid and let it cool down.Remove the Cinnamon and Cloves.Using an immersion blender or in a food processor, puree the mix.Empty the pot and reserve the puree.
Set the pot to sauté. Add ghee or oil to the pot.
To the pot, add the chicken pieces and saute for 10 minutes.Add the pureed curry back.Bring to boil.
Season with salt, add honey.Taste and adjust.LAstly sprinkle some crushed dried fenugreek or Kasoori Methi.
Garnish with coriander leaves and serve with roti, naans or rice. In my case I ate them with millets.