• Add all the Spices to a medium bowl and whisk together with a fork.
• Add chicken pieces to a large bowl, mix with the Spices and the yogurt. Cover with plastic wrap and marinate in the fridge for 30 minutes or up to 24 hours.
• When ready to cook, turn on the Pressure Cooker and select Sauté, once hot add the oil.
• On the side, rinse rice, and set it aside.
• Add the chicken and cook 1 minute without stirring. Stir and cook for a few minutes until browned. If needed do this in batches. Using a wooden spoon, make sure you scrape well the bottom of the bowl, to get anything that stuck to it, so it doesn't burn.
• Add the diced onion to the pot, cook for 1 minute, stirring occasionally.
• Add the garlic and ginger, stir to combine.
• Add the tomato paste and stir to combine.
• Add the diced tomatoes and the chicken broth. Stir gently to fully combine.

Rice:

• Using the Pot in Pot method, take an IP safe bowl, this is the one I use, and add the butter to the bottom of the pot. Add the rinsed rice, salt and the two cups of water. Stir to combine.
• Add a long legged trivet into the pot on top of the chicken. Add the pot with the rice onto the trivet.
• Close the lid. Make sure the valve points to Sealing. Cook on High Pressure for 4 minutes.
• Once the Instant Pot beeps, let the pressure release naturally for 10 minutes. Manually release the remaining pressure.
• Open the lid, remove the pot with the rice, cover with foil and set aside. Before serving, fluff the rice with a fork.
• Select Saute on your Instant Pot, stir the chicken tikka masala gently and cook for about 15-20 minutes, until the sauce reduces and it thickens. Stir occasionally to avoid burning or sticking to the bottom of the pan.
• Add the cream, add 1/2 cup first, stir to combine. Taste and adjust for salt, if you want it creamier, add the remaining of the cream and stir to combine. I like adding one cup to mine.
• Serve the chicken tikka masala over rice, with naan and garnish with parsley.