01 -
In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
02 -
Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
03 -
Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add chicken and onion to the stockpot and cook until golden, about 4-5 minutes.
04 -
Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1 minute.
05 -
Stir in tomato sauce and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
06 -
Stir in heavy cream until heated through, about 1 minute.
07 -
Serve immediately with rice, garnished with cilantro, if desired.