Step 1

In a large Dutch oven over medium-high, heat the oil until shimmering. Add the onion and ½ teaspoon salt, then cook, stirring occasionally, until golden brown, 3 to 5 minutes.

Step 2

Reduce to medium and add the garlic and ginger; cook, stirring often, until lightly browned, about 1 minute. Add the garam masala, turmeric, coriander and cumin; cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and cook, stirring occasionally, until they begin to release their juices, about 2 minutes.

Step 3

Stir in the chicken, then add the rice. Cook, stirring occasionally, until the mixture warmed through, about 5 minutes. Off heat, stir in the cilantro. Taste and season with salt and pepper.