# 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:
01 - Combine dairy-free yogurt, lemon juice, cumin, coriander, turmeric, chili powder, garam masala, and salt in a large bowl. Add chicken pieces and toss until fully coated. Allow to marinate for at least 15 minutes or up to 2 hours for enhanced flavor.
02 - Set Instant Pot to Sauté mode. Add coconut oil and sauté finely chopped onion for 3 to 4 minutes until softened. Incorporate minced garlic and grated ginger and cook for an additional minute until fragrant.
03 - Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, smoked paprika, ground cumin, garam masala, optional cayenne pepper, and salt. Mix thoroughly to combine.
04 - Add the marinated chicken along with all the marinade to the pot and stir gently. Secure the lid, select Manual or Pressure Cook high setting, and cook for 8 minutes.
05 - Allow a natural pressure release for 5 minutes once cooking is complete, then perform a quick release to remove any remaining pressure.
06 - Open the lid, stir in full-fat coconut milk, reset to Sauté mode, and simmer for 3 to 5 minutes until the sauce thickens slightly.
07 - Sprinkle chopped fresh cilantro over the dish. Serve warm alongside cooked basmati rice or naan bread.
