# 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
# Method:
01 - Combine dairy-free yogurt, lemon juice, cumin, coriander, turmeric, chili powder, garam masala, and salt in a large bowl. Add chicken; toss to coat evenly. Refrigerate for at least 15 minutes, up to 2 hours for enhanced flavor.
02 - Set Instant Pot to Sauté mode; heat coconut oil. Cook chopped onion until softened, about 3 to 4 minutes. Add garlic and grated ginger; sauté for 1 minute until fragrant.
03 - Stir in tomato paste and cook for one minute. Add crushed tomatoes, smoked paprika, cumin, garam masala, optional cayenne, and salt; mix thoroughly.
04 - Add marinated chicken along with marinade to the pot. Stir to combine with sauce base.
05 - Seal lid and set Instant Pot to Manual or Pressure Cook mode on high pressure for 8 minutes.
06 - Allow natural pressure release for 5 minutes, then perform a quick release to remove any remaining pressure. Carefully open the lid.
07 - Stir in the full-fat coconut milk, set Instant Pot to Sauté mode again, and simmer the sauce for 3 to 5 minutes until slightly thickened.
08 - Scatter chopped fresh cilantro over the dish. Serve immediately with cooked basmati rice or naan bread.
