1. Marinate the chicken
Mix chicken with yoghurt, ginger-garlic paste, turmeric, chilli powder, garam masala, coriander, cumin, salt and lemon juice. Rest for 30 minutes.

2. Prepare the rice
Wash and soak basmati rice for 20 minutes. Boil water with whole spices and salt. Add rice and cook until about 70% done. Drain.

3. Make the chicken masala
Heat oil/ghee. Fry onions until golden. Remove a little for garnish. Add green chillies and tomatoes, then cook until soft. Add the marinated chicken and cook for 15–20 minutes, until nearly done.

4. Layer
Spread the chicken masala evenly. Add the partially cooked rice on top. Sprinkle coriander, mint, fried onions and saffron milk.

5. Dum cook
Cover tightly and cook on very low heat for 15–20 minutes. Turn off the heat and let it rest for 10 minutes.

6. Serve
Gently fluff the layers and serve hot with raita, onion salad and lemon wedges.