Place ginger, garlic cloves, cumin seeds, ground coriander, garam masala, paprika, red chili powder, lemon juice and yogurt in a food processor. Process to make smooth paste. Set aside.

Place chicken in a large bowl. Add marinade. Toss chicken to coat in the marinade.

Cover and marinate in the refrigerator for at least an hour or overnight if possible.

Follow manufacturer’s instructions to cook tikka masala in this instant pot.

Turn on instant pot.

On sauté mode, add oil. Add onions. Sauté, stirring, 1-2 minutes or until onions are soft and translucent. Add minced ginger. Sauté, stirring, for a minute or until fragrant.

Add ground turmeric, ground coriander, paprika and red chili powder. Sauté, stirring, for few seconds, or until aromatic. Add tomato paste. Sauté, stirring, for a minute.

Add water. Stir to combine. Season with salt. Add chicken. Close with lid.

Change the setting to “pressure cook” mode. Set the timer to 10 minutes. When done, wait until the pressure is released naturally.

Open the instant pot. Remove chicken from the sauce and arrange them on a baking tray. Drizzle with 2 tablespoons oil.

Preheat grill. Grill chicken for about 5-7 minutes. Cut into cubes. Set aside.

Meanwhile, with instant pot on sauté mode, add garam masala, cream and coriander (cilantro) leaves. Stir to combine. Simmer for 2-3 minutes.

To serve, place the grilled chicken in a bowl. Pour in the sauce.

Garnish with coriander (cilantro) leaves.

Serve with rice, naan or roti