Add chicken, Water, Turmeric Powder and salt. Pressure cook for 4 whistles in medium flame.
Switch off the pressure cooker and allow the pressure cooker to release pressure on its own. Open the pressure cooker and set it aside.
For blanching the palak leaves add in the palak leaves in hot water. Leave it for 2 minutes and remove from hot water and allow it to cool down. Add palak leaves and green chillis and blend it into a smooth paste.
In another pan add in oil and add in cumin seeds, Cardamom Seeds, Cloves, Cinnamon, Bay leaves, star Anise. Wait until nice aroma comes out.
Add in chopped onion and saute until glossy.
Puree the tomatoes and add in. Add salt to taste. Saute them.
Add in ginger garlic paste and saute them. Add in the chicken contents into the kadai and mix quickly.
Add in Palak puree and fresh cream. Add in Curry Leaves.