Here's the gist: Sweat garlic and ginger, toast spices , add chicken and saute briefly, add tomatoes just to cover, pressure cook till done then stir in cream and butter.
So: In an Instant pot with saute on high, add the oil ginger and garlic and cook until garlic is softened, a minute or so. Add the spices and saute until they become fragrant.
Add the chicken and saute it until the outside is cooked. Then add the tomato and salt. Press cancel, then cover and pressure cook on high for ten minutes. (If cooking on the stove, bring to a simmer uncovered for 20 to 30 minutes or until your chicken is tender.) Allow to rest for 20 minutes after cooking, then press steam release.
Using the saute function, bring the sauce to a simmer. Add the cream and butter after it's reduced. Taste and adjust seasoning as you wish. If you would like it thicker, simmer to cook off liquid and/or add a cornstarch slurry or beurre manie.
Garnish with cilantro. Serve with jasmine or basmati rice.