Mix together the chili powder, smoked paprika, fenugreek leaves, coriander, turmeric, cumin, and sea salt until combined, and set the spice mixture aside.

Pour the diced fire roasted tomatoes into a blender. Scoop the hardened cream from the top of the can of coconut milk, and set it aside. Pour the liquid coconut ‘water’ into the blender with the tomatoes and blend until smooth with a few chunks.

Set the Instant Pot to sauté and add the ghee. When it’s hot but not smoking add the chicken pieces and sauté until browned. Add the minced garlic and ginger to the pan. Stir to combine and cook 1 minute. Then add the spice mixture along with the tomatoes blended with the coconut ‘water’. Turn off the Instant Pot and stir, making sure to scrape up any browned bits that may be on the bottom. 

Place the chilis on top and set to pressure cook for 2 minutes. After the cooking time is done, use the quick release function. When the Instant Pot is safe to open, remove the chilis and set them aside. Turn on the sauté function, and add the reserved coconut cream along with the garam masala. Simmer for 1-2 minutes, and taste to see if you need to add more salt. You can thicken the sauce slightly if desired, (I did in the version you see pictured) by mixing together 2 teaspoons tapioca starch with 2 tablespoons of water, (omit for keto). Slowly drizzle the mixture into the simmering sauce, stirring constantly until the sauce reaches the texture you desire.

Serve immediately with your choice of sides.