Cut chicken into 1-inch cubes. Set aside.

Chop onion. Finely chop garlic and ginger.

Set Instant Pot to sauté; add ghee, onion, garlic, and ginger. Cook, stirring occasionally, for 3 to 4 minutes until onion is translucent.

Add curry powder, cumin, salt, pepper, cinnamon, and cloves; cook, stirring constantly, for 1 minute, until fragrant.

Add chicken to Instant Pot and cook, stirring occasionally, for 4 to 5 minutes, until no longer pink.

Add tomato sauce; cover and seal Instant Pot. Cook, on chicken setting, for 6 minutes. Release pressure to vent immediately.

Change Instant Pot setting to sauté; add coconut milk and cook, stirring occasionally, for 3 to 5 minutes, until sauce has thickened slightly.

Place yogurt in a small bowl; stir in ½ cup of the hot chicken mixture to temper yogurt. Add yogurt mixture to Instant Pot; stir to combine.

Divide evenly among four bowls; serve immediately, or store refrigerated in an airtight container for up to 4 days.