# Components:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
→ Marinade
02 - 1/2 cup plain dairy-free yogurt (coconut or almond-based)
03 - 2 tablespoons lemon juice
04 - 2 teaspoons ground cumin
05 - 2 teaspoons ground coriander
06 - 1 teaspoon ground turmeric
07 - 1 teaspoon chili powder
08 - 1 teaspoon garam masala
09 - 1 teaspoon salt
→ Sauce
10 - 2 tablespoons coconut oil
11 - 1 large onion, finely chopped
12 - 4 cloves garlic, minced
13 - 1 tablespoon fresh ginger, grated
14 - 1 tablespoon tomato paste
15 - 1 (14 oz) can crushed tomatoes
16 - 1 teaspoon smoked paprika
17 - 1 teaspoon ground cumin
18 - 1 teaspoon garam masala
19 - 1/2 teaspoon cayenne pepper (optional)
20 - 1 teaspoon salt
21 - 1 (14 oz) can full-fat coconut milk
→ To Finish
22 - 2 tablespoons fresh cilantro, chopped
23 - Cooked basmati rice or naan, to serve
# Directions:
01 - Combine dairy-free yogurt, lemon juice, ground cumin, ground coriander, turmeric, chili powder, garam masala, and salt in a large bowl. Add chicken pieces and toss well to coat. Marinate for at least 15 minutes or up to 2 hours for enhanced flavor.
02 - Set the Instant Pot to Sauté mode and heat coconut oil. Add chopped onions and cook for 3 to 4 minutes until softened. Stir in minced garlic and grated ginger and cook for an additional minute until fragrant.
03 - Add tomato paste and cook for one minute. Then stir in crushed tomatoes, smoked paprika, ground cumin, garam masala, optional cayenne pepper, and salt, mixing thoroughly.
04 - Add the marinated chicken along with all marinade to the pot. Stir to combine all ingredients evenly.
05 - Seal the Instant Pot lid and set to Manual or Pressure Cook on high pressure for 8 minutes.
06 - Allow a natural pressure release for 5 minutes after cooking, then quick-release any remaining pressure before opening the lid.
07 - Stir in full-fat coconut milk. Return to Sauté mode and simmer for 3 to 5 minutes, allowing the sauce to thicken slightly.
08 - Sprinkle chopped fresh cilantro on top and serve hot with cooked basmati rice or naan.
