Step 1

In a spice grinder or with a pestle & mortar, mix together the ginger garlic paste ingredients. Set aside.

Step 2

In a large bowl, mix together coconut yogurt and lemon juice. Add the rest of the marinade ingredients and stir until smooth throughout. Add chicken into the marinade and mix everything very well (I used my hands). Cover the bowl and let it sit in the refrigerator for at least an hour.

Step 3

While the chicken is marinating, prepare the sauce in the Instant Pot. Turn the pot on and press the "SAUTE" function. Let it heat up for a few minutes and add oil. Once the oil has heated up, add ginger garlic paste and sauté (adjust to "less" setting) for about 1 minute until fragrant, stirring frequently so it does not burn. Add the rest of the spices and stir.

Step 4

Pour in the tomato sauce and coconut cream and let it cook for 7-10 minutes, stirring frequently. It can splatter a bit so I like to take a lid or splatter guard and cover the pot between stirring. Turn off the Instant Pot.

Step 5

Once the chicken has finished marinating, add it along with the marinade into the Instant Pot. Make sure the chicken is submerged in the liquid, put the lid on and set the pressure valve to "SEALING." Turn pot on and hit "MANUAL" + "HIGH PRESSURE" for 12 minutes.

Step 6

Once the chicken has finished cooking, let the pressure release naturally for 10 minutes. Carefully turn the valve to "VENTING" using a kitchen towel or oven mit to release any excess pressure. When done, open the lid and shred the chicken with two forks or in a stand mixer with a paddle attachment. Serve over a bed of cauliflower rice with a dollop of extra coconut yogurt if you'd like and some fresh cilantro.