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Marinate the boneless, skinless chicken thighs with full-fat Greek Yogurt (or full-fat coconut milk if you are dairy-free), minced garlic, minced ginger, turmeric, cayenne pepper (Indian chili powder), smoked paprika, salt, garam masala, and liquid smoke if using. If you do not have yogurt, you can also use full-fat cream.Make sure to beat and blend the plain yogurt well so it doesn't separate later. This will create a thick paste to coat the chicken thighs in. Let it rest for 1-2 hours if possible.
Place sauce ingredients into the Instant Pot. Place the chicken with the yogurt on top of the sauce ingredients.
Cook at High Pressure for 10 minutes and release pressure quickly.
Remove chicken and either set aside, broil, or put in your air fryer to brown, as you choose.
Meanwhile using an immersion blender, purée the sauce well.
Add 1/2 cup of half and half, cream, or coconut milk and stir well.
Remove half the sauce and freeze for later.
Put chicken back into the remaining sauce, mix in the garam masala, garnish with cilantro and serve.