Blend together 1/2 onion, 1 jalapeno, 1/2 tomato, 1/4 head of garlic, 1/4 oz of ginger, 1 tbsp ghee, 1 tsp garam masala, 1 tsp black pepper, 1 tsp cumin, 1 tsp kashmiri chili powder, 1/2 tsp turmeric, 1/2 tsp cardamom powder, 1/2 cup chicken broth, 4 oz greek yogurt. Place chicken in bag with marinade, store in fridge overnight.

Add 2 tbsp ghee to pot and quickly pan-fry chicken on both/all sides until browned crust, then remove (do not cook fully).

Add 1 onion, 1 jalapeno, 4 curry leaves to pot. When translucent, add salt. Saute until golden brown.

Add 1/4 oz ginger (microplaned), 1/4 head garlic (microplaned), 1/2 tsp turmeric, 2 tsp garam masala, 2 tsp coriander powder, 1 tsp black pepper, 1/4 tsp clove powder, 1/4 tsp cinnamon powder, 1/2 tsp fennel seed powder, 1 tsp kashmiri chili powder. Saute until fragrant

Add 1.5 tomatoes and chicken marinade and saute for a few minutes. Then add 1/2 cup chicken broth, cilantro stems, and 1 tsp salt to pot. Bring to boil and then lower to a low simmer.

Add browned chicken and cover, cooking for around 1 hour

While gravy is cooking, wash 2 cups basmati rice and soak in water for 10 minutes

Add 1/2 stick butter, 1/4 tsp cinnamon, 1/4 tsp cloves, and 1 bay leaf to new pot. When butter melted, add 2 cups soaked basmati rice. Sauté until fragrant.

Add 2 cups chicken broth and 1 tbsp lemon juice to rice. Cover and cook until no more liquid.

Layer baking dish with 1/2 tbsp of melted ghee, then add layers of rice, 1/2 tsp garam masala (no more than 2.5 tsp total), chicken, gravy, and cilantro leaves (1/2 bunch total) until dish is full. Drizzle 1/2 tbsp of melted ghee on top.
(If chicken has bones, take meat off of bones before adding)

Cover baking dish and cook in oven at 350F for 15 minutes

While waiting: Semi-fry 1/2 onion. Saute cashews and raisins. Make Raita sauce by small dicing/shredding 1 persian cucumber and adding to 4 oz yogurt, 1/2 bunch cilantro leaves, 1/2 tsp cumin, and 1/2 tsp garam masala.