In a large bowl, combine the plain yoghurt, garlic paste, ginger paste, garam masala, ground cumin, ground coriander, smoked paprika, ground turmeric, and salt. Mix well.

Add the chicken thighs to the marinade and coat evenly. Set aside while preparing the rest of the ingredients.

Set the Instant Pot to ‘Sauté’ mode and heat the sunflower oil. Add the chopped onion and cook for 5–6 minutes until soft and golden.

Add the garlic paste and ginger paste. Stir and cook for 1 minute until fragrant.

Add the marinated chicken along with all the marinade. Cook for 3–4 minutes, stirring occasionally, to seal the chicken.

Pour in the chopped tomatoes and mix well. Cancel ‘Sauté’ mode.

Secure the Instant Pot lid and set to ‘Pressure Cook’ on high for 10 minutes.

Once the cooking is complete, allow natural pressure release for 5 minutes, then quick release any remaining pressure.

Carefully open the lid. Stir in the double cream and simmer on ‘Sauté’ mode for 3–4 minutes until the sauce thickens slightly.

Garnish with fresh coriander leaves before serving.