# What You'll Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
→ Marinade
02 - ½ 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 - ½ 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
# How to Make It:
01 - In a large bowl, mix dairy-free yogurt, lemon juice, cumin, coriander, turmeric, chili powder, garam masala, and salt. Add chicken pieces, toss to coat thoroughly, and marinate for at least 15 minutes or up to 2 hours for enhanced flavor.
02 - Set Instant Pot to Sauté mode. Add coconut oil, then cook onions for 3 to 4 minutes until softened. Stir in garlic and ginger, cooking an additional minute until fragrant.
03 - Add tomato paste and cook for 1 minute. Incorporate crushed tomatoes, smoked paprika, ground cumin, garam masala, cayenne pepper if using, and salt. Stir well to combine.
04 - Add marinated chicken along with all marinade to the pot and mix thoroughly.
05 - Seal Instant Pot lid and select Manual or Pressure Cook on high for 8 minutes.
06 - Allow natural pressure release for 5 minutes, then perform quick release to discharge remaining pressure.
07 - Open lid and stir in full-fat coconut milk. Return to Sauté mode and simmer for 3 to 5 minutes until sauce thickens slightly.
08 - Sprinkle chopped cilantro over the dish. Serve immediately with basmati rice or naan.
