Marinate the Chicken in yogurt,turmeric and salt.Set aside for 15 minutes to 24 hours in the refrigerator.
Heat the instant pot in SAUTE mode.When Hot, add 2 tbsp butter.
Add the spices- cardamom,cinnamon and cloves.
Tip in the chopped onions and saute for 3-4 minutes till it turns translucent.
Sprinkle the red kashmiri chilli powder & Ginger.Saute for 30 seconds.
Add the tomato puree and saute for another 3-4 minutes till you can see the butter on the sides.
Add the chicken with the marinade.Add 1/2 Cup water and cancel saute.
Close the lid,select PRESSURE COOK/MANUAL at HIGH for 10 minutes.Quick Release and open the pot.
Select Saute.Add the cream slowly and keep stirring.
Check the salt.Add Kasuri Methi,Honey, Garam masala(if using) and stir it once again.Check on the salt.Add more if needed.
Garnish with coriander leaves before serving.