Place garam masala,chilli, onion, garlic, coriander, ginger and yogurt into a blender.
Blend until smooth.
Pour into a glass or plastic bowl.
Mix chicken pieces into yogurt mix.
Marinade for 2 hours.
Preheat oven to 160°C.
Heat oil in a large shallow pan.
Fry onion until golden.
Stir in rice and cook on low heat for 3 minutes.
Add 3 cup of stock and turmeric.
Bring to the boil.
Cover with a lid and simmer for 10 minutes.
Heat 2 teaspoons oil in another pan.
Cook chicken and marinade for 2 minutes.
Put a 1/3 of the rice into a medium size ovenproof dish.
Spoon half the chicken and tomato over the rice then 1/3 of rice and then the other 1/2 of the chicken and tomato.
Lastly the rest of the rice.
Cover with a lid or foil and bake for 25-30 minutes.
Garnish with hard-boiled egg, parsley and chilli.