Season with the garam masala, cumin, turmeric, paprika, salt, and pepper. Sprinkle the spice mix over both sides of the chicken thighs, coating them liberally.
Place the onion on top.
In a small bowl combine the tomato sauce, garlic, and ginger and chicken broth.
Pour on top.
Place the lid on top, and set the pressure to high pressure for 20 minutes.
Do a quick release to release the pressure.
When done, the chicken should be fall-apart tender. Break apart the chicken into big chunks
Add the heavy cream. Stir gently to combine the cream with the tomato sauce. Taste the sauce and add salt if needed.
To serve, spoon the chicken and tomato sauce over cooked rice and top with fresh cilantro.