Step 1
Mix yogurt garlic ginger garam masala turmeric and salt together in a bowl. Add chicken breast; toss to coat evenly. Cover bowl and marinate chicken in the refrigerator at least 1 hour.
Step 2
Place rice in a bowl and add enough water to cover; set aside to soften. Place saffron threads in a small bowl with 1/4 cup water; set aside to bloom.
Step 3
Preheat oven to 400 degrees F (200 degrees C). Coat a baking dish with 2 tablespoons olive oil.
Step 4
Arrange onions in the prepared baking dish in a single layer. Top onions with marinated chicken breast reserving marinade. Add 1/2 cup water to the reserved marinade; pour marinade mixture over chicken. Top with tomato slices.
Step 5
Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Step 6
Bring 6 cups water to a boil in a large pot with cloves cardamom cinnamon and cumin. Drain rice and add to the pot. Bring to a boil and cook until softened but still firm about 8 minutes.
Step 7
Heat remaining 2 tablespoons oil in a skillet over medium heat. Add masala curry sauce; cook and stir until fragrant about 1 minute. Add parboiled rice and stir to combine about 1 minute more. Stir in saffron-infused water and 3/4 cup water. Cover reduce heat to low and simmer until liquid is absorbed 5 to 8 minutes. Remove from heat and let stand until rice is fluffy 5 to 10 minutes.
Step 8
Spoon rice onto serving platter; top with chicken breasts onion and tomatoes.