# What You’ll Need:
→ Chicken
01 - 1.5 lbs (24 oz) 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
# Step-by-Step Guide:
01 - In a large bowl, combine dairy-free yogurt, lemon juice, ground cumin, coriander, turmeric, chili powder, garam masala, and salt. 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. Heat coconut oil, then cook onions for 3 to 4 minutes until softened. Add minced garlic and grated ginger; cook for an additional minute until fragrant.
03 - Incorporate tomato paste and cook for one minute. Stir in crushed tomatoes, smoked paprika, ground cumin, garam masala, optional cayenne pepper, and salt to blend evenly.
04 - Add marinated chicken along with marinade to the pot. Mix thoroughly. Seal the lid and cook on Manual or Pressure Cook at high pressure for 8 minutes.
05 - Allow natural pressure release for 5 minutes, then quick-release any remaining pressure. Open the lid carefully. Stir in full-fat coconut milk and switch back to Sauté mode. Simmer for 3 to 5 minutes until the sauce thickens slightly.
06 - Sprinkle chopped fresh cilantro over the dish. Serve hot with basmati rice or naan bread.
