whisk the yogurt and add the spices and the ginger & garlic paste in a medium size bowl. Add in the salt and mix to combine. Add in the chicken pieces and make sure the marinade coats each piece completely.
Cover and let this marinate for 3 hours or upto 48 hours.
heat a skillet. Add in the oil and put chicken pieces into it - a few at a time, without crowding the pan. Keep the heat high. Do not turn the chicken until it is ready to release from the pan on its own. Sear on all sides and remove to a separate plate. Continue with the rest of the chicken.
Put the instant pot on saute mode
when hot, add in the oil. Add in both the kinds of tomatoes and saute for a bit. Then add all the spices, water, cream/yogurt. Add in the seared chicken and the 2 tbs of cilantro.
Now put the instant pot on manual mode, close lid and pressure cook chicken and the sauce for 6 minutes on high.
Allow to release pressure naturally for 20 minutes.
To finish , Add in the 1/4 cilantro and the cream to the chicken after the pressure releases. Mix well.
Serve with a cumin pulav