Step 1

Place all of the ingredients in a food processor and blend until smooth.

Step 2

To a mixing bowl, add the chicken, yogurt, and 2 tablespoons of the masala paste. Mix everything with a spoon, cover with cling film and leave it in the fridge to marinate for at least 15 minutes.

Step 3

On the Instant Pot press on SAUTE and heat the oil, when a HOT message is displayed add the marinated chicken. Work in batches and brown the chicken on both sides (not cooking it all the way through, just browning it a little on each side), then switch off the saute setting.

Step 4

Deglaze the pot with a little bit of water, or the tomato sauce that you will add in the next step to avoid the burn message.

Step 5

Add the passata or tomato sauce, 2 tablespoons of the masala paste, and salt. Give it a quick mix.

Step 6

Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 4 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.

Step 7

Carefully open the lid, and push the SAUTE button. Stir in the cream, and allow the sauce to reduce a little. Switch off the SAUTE. Serve warm over rice with chopped fresh parsley, mint or cilantro leaves.