Mix together all of the marinade ingredients in a large bowl. Add the chicken and coat with yogurt mixture. Put in a gallon-size ziploc bag (or any lidded container) and refrigerate an hour or more (just fyi, I've forgotten to do this ahead before and it only sat in the fridge for about 20 minutes while I prepped the rest of this dish and it still came out great!).

Spray the liner of your Instant Pot with olive oil cooking spray and turn on your saute function. Saute the onions for 3 or 4 minutes, stirring occasionally (these don't have to completely soften as they'll finish cooking under pressure). Stir in remaining sauce ingredients. Put the chicken with the yogurt mixture on top of the sauce, don't stir. This helps prevent burning. Cook on manual (or pressure cook) for 8 minutes with a quick release after cooking.

Remove lid, then remove the chicken and put into your serving dish and cover with foil, leaving as much of the tomatoes and onions in the pot as possible. Pour everything left in the pot into a blender* with ½ Tbs garam masala and blend until smooth. Give it a taste, if you want more heat, add cayenne to taste. Add the coconut cream and blend again. Pour the sauce over your chicken, stir and serve with the chopped cilantro!

Mix together all of the marinade ingredients in a large bowl. Add the chicken and coat with yogurt mixture. Put in a gallon-size ziploc bag (or any lidded container) and refrigerate an hour or more (just FYI, I've forgotten to do this ahead before and it only sat in the fridge for about 20 minutes while I prepped the rest of this dish and it still came out great!).

Spray a large saute pan with olive oil cooking spray and heat to medium. Saute the onions until softened. Stir in the garlic and ginger and cook for another minute, then stir in the remaining sauce ingredients. Bring to a bubble, then stir in the chicken with the yogurt mixture. Bring to a bubble again, put the lid on (turning the heat down to medium-low and cook for about 10 minutes).

Remove the lid, turn the heat back up to medium, stir and let simmer until chicken has fully cooked and sauce has thickened, another 5-10 minutes. Add the finishing ingredients and serve! (FYI, I don't blend the sauce for the stovetop version because it doesn't need thickened as much the way the IP version does. However, you can if you like)!