Step 1

Set Instant Pot on Saute(More) mode and heat ghee. Add onions and salt. Cook until onions are soft and translucent for 2-3 mins (with a glass lid on to speed this process)

Step 2

Add ginger, garlic, turmeric and red chili powder. Mix well and cook until fragrant for 2 mins.

Step 3

Separate the coconut cream and water. Keep the coconut cream aside. Add 1/2 cup of the the watery portion of coconut milk and pureed tomatoes mixing with spices. Add chicken and stir well.

Step 4

Close the Instant Pot lid with steam release handle to sealing position. Set to Manual/pressure cook mode and cook on high pressure for 8 mins followed by quick release. (Note: If using chicken breasts, cook on Manual(Hi) for 5 mins followed by 5 mins NPR)

Step 5

Open the Instant Pot, stir in coconut cream, tomato paste, garam masala, fenugreek leaves, sugar and half of the cilantro. Add more salt if needed.

Step 6

Turn the Instant Pot to Sauté mode. Cook without the lid to allow the curry to thicken for 5 minutes. If the sauce starts to splutter, set adjust to Saute(Less).

Step 7

Garnish with remaining cilantro.** Add more red chili powder and garam masala for spicer version.