# What You Need:
→ 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
# How to Make It:
01 - Combine yogurt, lemon juice, cumin, coriander, turmeric, chili powder, garam masala, and salt in a large bowl. Add chicken pieces and toss to coat. Marinate for at least 15 minutes, up to 2 hours for enhanced flavor.
02 - Set Instant Pot to Sauté mode and heat coconut oil. Cook onions for 3 to 4 minutes until softened. Add garlic and ginger, cooking for 1 minute until fragrant.
03 - Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, smoked paprika, cumin, garam masala, cayenne pepper if using, and salt. Mix thoroughly.
04 - Add marinated chicken along with marinade to the pot. Stir to combine evenly.
05 - Seal the 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 carefully quick-release any remaining pressure.
07 - Open lid, stir in coconut milk. Return to Sauté mode and simmer for 3 to 5 minutes until sauce thickens slightly.
08 - Garnish with fresh cilantro. Serve hot alongside basmati rice or naan bread.
