INSTRUCTIONS:

1- In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.

2- Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.

3- 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.

4- Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1 minute.

5- 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.

6- Stir in heavy cream until heated through, about 1 minute.

7- Serve immediately with rice, garnished with cilantro, if desired.