Not quite Indian, but some influences. I started out with one chicken and took it apart. Legs were saved for another day, breasts were set aside for the moment. The carcass I cut up, and the wings, and put it with a quartered onion (no need to peel), a coarsely cut up chunk of ginger, some coriander seed, some fennel, some cumin, a piece of cassia, four cardamom pods, five cloves, ten peppercorns, one cut up leek and a large carrot into a pressure cooker. With water to just cover it, of course. Cooked it for 45 minutes at high pressure, then strained out the solids to get about 1.5l of excellent broth.
Stage 2: wash 400g split peas and put them in the pressure cooker with the broth and some salt. Cook for 18-20 minutes and in the meantime clean two carrots, one leek and 250g mushrooms, jullienne a chunk of ginger and chop a green chilli. Also cut the chicken breasts into pieces. When the 18-20 minutes are past, quick-release the pressure cooker and put in all the extra ingredients. Cook for another 6 minutes at medium-high pressure until the veggies are done. Quick-release again, add a tsp of garam masala and serve.