In a large bowl, combine the chicken, yogurt, grated ginger and garlic, turmeric powder, coriander powder, cumin powder, chili powder, garam masala, salt, and black pepper. Mix well to coat the chicken. Cover and refrigerate for at least 30 minutes, or overnight.
2 lbs chicken, 1 cup plain yogurt, 1 tablespoon ginger, 3 cloves garlic, 2 teaspoon turmeric, 2 teaspoon coriander, 2 teaspoon cumin, 2 teaspoon chili powder, 1 teaspoon garam masala, 1 teaspoon salt, ½ teaspoon black pepper
In a large pot, heat the oil over medium heat. Add the onion and cook until softened and golden brown. Add the diced tomatoes.
2 tablespoon vegetable oil, 2 large onions, 1 cup tomatoes
Add the bay leaf, cloves, cinnamon sticks, cumin seeds, green and black cardamom pods. Cook for 3 minutes more.
2 bay leaves, 6 cloves, 2 3" cinnamon sticks, 2 teaspoon cumin seeds, 4 green cardamom pods, 4 black cardamon pods
In a separate skillet or pot, heat a tablespoon of vegetable oil and add the yogurt marinated chicken pieces. Simmer over medium high heat until the chicken is cooked through and you have some sauce.
1 tablespoon vegetable oil
Add the previously soaked rice and cook for 5 minutes, stirring constantly. Add the chicken broth or water, salt, and saffron lemon juice mixture, then bring to a boil.
3 cup basmati rice, 4 cup chicken broth, 2 teaspoon salt, 1 teaspoon saffron threads, 1 tablespoon lemon juice
Reduce heat to low, cover, and simmer 15-20 minutes, or until the rice is cooked through.
Preheat the oven to 350 degrees F (175 degrees C).
In a large baking dish, spread half of the rice. Top with the yogurt marinated chicken mixture and the remaining rice. Sprinkle with the mint and cilantro leaves.
Cover the baking dish with a lid or foil and bake for 20-30 minutes, or until the chicken is reheated. Time will be dependent on depth of casserole dish.
Remove from oven and serve with chopped cilantro, toasted almond slivers, sliced green onions, or hard boiled eggs for garnish.
½ cup cilantro, ½ cup mint leaves, 6 hard boiled eggs