# What You'll 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
# Method:
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 thoroughly to coat. Refrigerate and marinate for at least 15 minutes, up to 2 hours for enhanced flavor.
02 - Set the Instant Pot to Sauté mode. Heat coconut oil, then cook chopped onion for 3 to 4 minutes until softened. Add minced garlic and grated ginger; sauté for an additional minute until fragrant.
03 - Incorporate tomato paste and stir for 1 minute. Add crushed tomatoes, smoked paprika, cumin, garam masala, optional cayenne pepper, and salt. Stir to blend ingredients.
04 - Add chicken along with marinade to the pot. Stir to combine thoroughly.
05 - Seal the lid and set Instant Pot to Manual/Pressure Cook on high pressure for 8 minutes.
06 - Allow natural pressure release for 5 minutes, then perform quick release for any remaining pressure.
07 - Open the lid and stir in coconut milk. Switch to Sauté mode again and simmer for 3 to 5 minutes until the sauce is slightly thickened.
08 - Sprinkle chopped cilantro over the dish. Serve hot with basmati rice or naan.
