# Ingredients:
→ Chicken
01 - 1.5 pounds 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 can (14 oz) 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 can (14 oz) full-fat coconut milk
→ To Finish
22 - 2 tablespoons fresh cilantro, chopped
23 - Cooked basmati rice or naan, to serve
# Instructions:
01 - In a large bowl, combine dairy-free yogurt, lemon juice, cumin, coriander, turmeric, chili powder, garam masala, and salt. Add chicken pieces and toss until evenly coated. Allow to marinate for at least 15 minutes, up to 2 hours for enhanced flavor.
02 - Set Instant Pot to sauté mode and heat coconut oil. Add chopped onions and cook for 3 to 4 minutes until soft. Incorporate minced garlic and grated ginger, cooking for an additional minute until fragrant.
03 - Stir in tomato paste and cook for one minute. Add crushed tomatoes, smoked paprika, cumin, garam masala, optional cayenne pepper, and salt. Mix thoroughly to combine ingredients.
04 - Place the marinated chicken along with any remaining marinade into the pot. Stir gently to integrate the chicken with the sauce base.
05 - Secure the Instant Pot lid and set to Pressure Cook (Manual) on high for 8 minutes.
06 - Allow natural pressure release for 5 minutes after cooking completes, then perform a quick release to vent any remaining steam safely.
07 - Open the lid and stir in the full-fat coconut milk. Resume sauté mode and simmer for 3 to 5 minutes until the sauce thickens slightly.
08 - Sprinkle chopped fresh cilantro over the dish. Serve hot with basmati rice or naan bread.
