# Components:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs, diced
02 - 1 tablespoon lemon juice
03 - 1 teaspoon salt
04 - 0.5 teaspoon ground black pepper
→ Marinade & Sauce Base
05 - 0.75 cup plain unsweetened coconut yogurt
06 - 2 tablespoons garam masala
07 - 1 tablespoon ground cumin
08 - 2 teaspoons ground coriander
09 - 1 teaspoon turmeric
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon chili powder
12 - 2 tablespoons fresh grated ginger
13 - 4 garlic cloves, minced
→ Aromatics & Sauce
14 - 2 tablespoons coconut oil
15 - 1 large onion, finely chopped
16 - 1 can (14 oz) crushed tomatoes
17 - 1 tablespoon tomato paste
18 - 1 teaspoon salt
19 - 1 can (14 oz) full-fat coconut milk
→ Garnish
20 - Fresh cilantro, chopped
21 - Lime wedges
# Directions:
01 - Combine chicken pieces with lemon juice, salt, black pepper, coconut yogurt, garam masala, cumin, coriander, turmeric, paprika, chili powder, grated ginger, and minced garlic in a large bowl. Mix thoroughly and marinate for at least 15 minutes or up to 2 hours.
02 - Set Instant Pot to Sauté mode. Heat coconut oil and cook onions for 4 to 5 minutes until soft and golden.
03 - Add tomato paste and cook for 1 minute. Incorporate marinated chicken with marinade and sauté for 2 minutes to lightly brown the meat.
04 - Pour in crushed tomatoes and 1 teaspoon salt, scraping any browned bits from the bottom. Turn off Sauté mode.
05 - Secure lid, set Instant Pot to Manual or Pressure Cook on high for 8 minutes. After cooking, allow natural pressure release for 5 minutes, then quick-release remaining pressure.
06 - Open lid carefully, stir in coconut milk, and switch back to Sauté mode. Simmer for 3 to 5 minutes until sauce thickens slightly. Adjust seasoning as needed.
07 - Plate the dish garnished with chopped cilantro and lime wedges. Ideal with steamed rice or gluten-free bread.
