• Mix chicken, yogurt, lemon juice, 1 teaspoon garam masala, and a pinch of salt. Let it sit at least 30 minutes (or overnight).
• Set the Instant Pot to sauté. Add butter or olive oil. Add chopped onions, garlic, and ginger and cook until softened and fragrant, about 3–5 minutes.
• Add the marinated chicken and cook for 2–3 minutes, just until the outside starts to turn white.
• Add remaining garam masala, cumin, paprika, turmeric, Kashmiri chili powder, salt, and pepper. Cook for 1 minute.
• Pour in tomato sauce. Add heavy cream or coconut milk. Add sugar or honey if using. Stir well.
• Cancel Sauté mode. Seal lid and cook on High Pressure for 10 minutes. Let pressure naturally release for 10 minutes, then quickly release remaining steam.
• Open the lid. Stir in crushed kasuri methi and 1 tablespoon butter (optional but recommended). Let sit 3–5minutes before serving.
• Serve over cooked pasta shells or cooked basmati rice and garnish with fresh chopped cilantro. When serving, on your plate or bowl, drizzle a little heavy cream or coconut milk on top for presentation.

How to Make Basmati Rice

• Place the rinsed rice in a bowl, cover with warm water, and let it sit for 10 minutes. Drain well.
• In a medium pot, heat olive oil or butter over medium heat. Add the drained rice and sauté for 2–3 minutes, stirring often until lightly fragrant.
• Pour in 3 cups of water and add salt. Stir once to combine.
• Bring to a boil over medium-high heat. Once boiling, cover tightly, reduce heat to low, and simmer for 12–15 minutes, until all water is absorbed.
• Turn off the heat. Let the rice sit covered for 5–10 minutes, then fluff gently with a fork before serving.