Prepare the other ingredients required for the salna.
To the same pressure cooker, add some oil and let it heat. After it turns hot, add the cinnamon, cloves, bay leaves, red chilies and star anise and fry for a few seconds.
Add the curry leaves, onions and the green chilies and fry till the onions turn translucent.
Next, add the ginger garlic green chili paste and fry till the raw smell disappears.
Now add the tomatoes along with a pinch of salt and cook till it turns mushy.
Add the red chili powder, coriander powder and pepper powder. Mix well and cook for a minute.
Add the marinated chicken pieces and mix it well with the onion-tomato mixture. Cook till the outer surface of the chicken changes color.
Add the ground masala paste and mix well.
Add salt, garam masala and required water to make the gravy. Close the lid of the pressure cooker and let it cook for 3 whistles on medium flame. Switch off the stove and let the pressure release naturally.
Once the pressure has released, open the lid and place the cooker back on flame. Check for seasoning. If the gravy is not watery, then add some more water and let it boil.
Finally add the coriander leaves and switch off the stove.
Serve hot with parotta or wheat parathas.