Cut the chicken thighs and breasts into 2 inch pieces and place in a large mixing bowl, add yogurt, lemon, and Tandoori seasoning.  Mix well to coat and set aside to allow to marinate for at least 30 minutes,  4 hours or overnight is better.

In a blender puree canned diced tomatoes (with juice), fresh ginger, and chili peppers. Set aside.

While chicken marinates, in a small bowl combine Garam Masala, Cumin Seeds, Sea Salt, and Paprika.  Set aside.

Add Ghee or butter to Instant pot, set to saute on medium.  When butter is melted and foam begins to subside, add the chicken pieces, a few at a time, and saute until nicely browned.  Remove them with a slotted spoon into a bowl and set aside.

 Once all the chicken is cooked, return to the Instant Pot, including all the juices,  add in the spice mixture and stir until fragrant about 2-3 minutes. Pour in the tomato mixture, stir the chicken to coat the pieces. Cover and lock lid in place.  Select High Pressure and 5 minutes cook time. When timer beeps, turn off and use a natural pressure release for 10 minutes then quick pressure release  any remaining pressure.

Remove lid, and set to saute on medium.   Stir in cream and let simmer until thickened.  Just before serving stir in chopped cilantro and check for seasoning.  Adjust salt to taste.

Serve with Pilau Rice and Naan.