Marinate Chicken in above mentioned spices for 1/2 to 1 Hour, so that it absorbs enough moisture
Make Batter by beating ingredients mentioned in “For Batter” seciton
Strain excess water from the marinated Chicken right before coating it with batter. Don’t over strain it, as moisture absorbed by the chicken is very important
Heat oil in pressure cooker, test it by adding a small piece of chicken, if it pops up then the oil is hot enough for frying
Coat the chicken with the batter well making sure that it is coated deeply inside
Roll the chicken into the flour working it with your fingers so that the chicken is well and deeply breaded with flour. Make sure you perform this step just before frying
Put the chicken pieces in oil and close the lid of cooker
Place the weight of the cooker and turn up the flame high enough so that it covers the base of cooker. It is very important to note the time at this moment.
Cook exactly for 3 minutes and remove the cooker from heat and let the pressure release. (3 minutes is the total cook time just after putting the lid of cooker)
Carefully open the lid after all the pressure is released. If the chicken is golden then it is done, otherwise put it back on flame till its golden.