Cut chicken into bite sized pieces (1-2 inches)
Grate ginger into blender or food processor (I used my ninja), add in tomatoes and seeded jalapeno. Blend until well combined. If you don’t have a microplane you can just chop it or press it but I hate biting into ginger so I like it really small. Set your pressure cooker to saute/browning or whatever you used to do that (mine I just hit any button with the lid open) add in butter and allow to foam up.
Add chicken in 2 batches flipping to just barely brown the meat. Remove and set aside in something that will preserve any juice that comes off you want that.
Add cumin and paprika to the butter and stir continuously for about 20 seconds.
Quickly add in tomato mixture, salt cream, yogurt, chicken and any drippings that have collected. Stir to combine everything.
Close the lid and cook on for 5 minutes. Since we’ve been sauteing it shouldn’t take long to come to pressure before it starts counting the 5 minutes.
Allow to natural release (basically don’t do anything after the timer goes off) for 10 minutes. Then do a quick release.
Remove about 2 TBS of liquid from the pot and mix with cornstarch.
Stir back into the pot along with the garam masala.
Turn on saute or equivalent, bring to a boil and allow the curry to thicken to your liking.
Add any additional salt according to your tastes and serve over rice or with naan or both!