Steps
1. Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.
2. In a bowl, marinate the chicken with yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt. Let it sit for at least 20 minutes.
3. Heat the oil in a pot over medium heat. Add the sliced onions and sauté until golden brown.
4. Add the marinated chicken and cook until it’s no longer pink, about 5-7 minutes.
5. Add the chopped tomatoes and cook until soft. Stir in the drained rice and mix well.
6. Add 1.5 cups of water and bring to a boil. Reduce heat to low, cover, and cook for about 15 minutes or until the rice is cooked and the water has evaporated.
7. Once done, remove from heat and let it sit covered for another 5 minutes. Fluff the rice with a fork.
8. Squeeze lemon juice on top and garnish with fresh cilantro before serving.