For the Marinade

1. 1. Prepare the Marinade:

      • • In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, ground cumin, garam masala, turmeric, chili powder, and salt.
      • • Add the chicken pieces to the marinade, ensuring they are well-coated.

1. 1. Marinate the Chicken:

      • • Cover the bowl and refrigerate for at least 1 hour, or overnight for best results.

For Cooking in the Instant Pot

3. 3. Sauté the Aromatics:

      • • Turn on the Instant Pot and set it to the ‘Sauté’ mode.
      • • Add butter and oil to the pot. Once melted, add finely chopped onion and cook until translucent.
      • • Stir in ginger-garlic paste and sauté until fragrant.

3. 3. Add Spices:

      • • Incorporate ground coriander, cumin, garam masala, turmeric, and chili powder. Stir well to mix the spices with the onions.

3. 3. Add Tomatoes:

      • • Pour in the crushed tomatoes, stirring to combine with the spice mixture.

3. 3. Pressure Cook the Chicken:

      • • Add the marinated chicken to the Instant Pot, ensuring it is well integrated with the sauce.
      • • Seal the lid and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ mode on high for 10 minutes.

3. 3. Release Pressure:

      • • Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release.

3. 3. Finish the Sauce:

      • • Open the lid and stir in the heavy cream, allowing the sauce to simmer for a few minutes in ‘Sauté’ mode until it thickens to your desired consistency.

3. 3. Garnish:

      • • Stir in additional butter for extra richness if desired.
      • • Garnish with fresh cilantro before serving.