1 lb boneless, skinless chicken thighs, cut into 1-inch pieces 1 medium onion, sliced 15 oz plain yogurt 1 tbsp ginger garlic paste 2 tsp garam masala 1 tsp turmeric 1 tsp chili powder 1 tsp salt 3 tbsp ghee or vegetable oil, divided 1 1/2 cups basmati rice, rinsed and soaked 30 minutes 1/4 cup chopped cilantro 1/4 cup chopped mint 2 green chilies, sliced
In a bowl, mix the chicken, onion, yogurt, ginger garlic paste, garam masala, turmeric, chili powder and salt. Marinate for 30 minutes (or longer for more flavor).
In a pan over medium-high heat, heat 2 tbsp ghee. Cook marinated chicken for 5-7 minutes per side, until lightly charred. Set aside.
In the same pan, heat remaining 1 tbsp ghee. Add the rice and fry briefly to coat with ghee.
Layer half the chicken in the bottom of a dutch oven or oven-safe pot. Top with half the fried rice, cilantro, mint, and green chilies.
Pour 2 cups water over top. Cover and cook for 30-35 minutes over low heat, until rice is tender.
When done, fluff gently with a fork. Serve hot.