Step 1: Marinate the Chicken

In a large bowl, combine the chicken pieces with the juice of 1 lemon, 1 tsp turmeric powder, 2 tsp salt, and 3 tbsp chilli powder. Mix well to coat all the pieces. If the mixture is too dry, add 2 tsp of water. Let it marinate for 30 minutes.

Step 2: Prepare the Garnishes

Heat 2 tsp of ghee in a pan. Add cashew nuts and roast them until they are a nice golden brown color. Remove and keep aside. To the same pan, add 3 tbsp of oil. Add 3 thinly sliced onions and fry until they are dark brown and crispy. Remove and set aside.

Step 3: Half-Cook the Chicken

In a wide kadai, heat 2 tbsp of oil. Gently place the marinated chicken pieces in the pan and cook until they are no longer pink. Pour in 1 cup of water, cover with a lid, and cook for 10 minutes. After 10 minutes, remove the chicken pieces from the kadai and set them aside. Reserve the chicken stock in a separate bowl.

Step 4: Fry the Chicken

In the same kadai, add 6 tbsp of oil. Once hot, carefully add the half-cooked chicken pieces and fry them until they achieve a lovely golden color on all sides. Do not over-fry. Once done, remove the chicken from the oil and set aside.

Step 5: Prepare the Masala Base

In the remaining oil in the kadai, add 6 thinly sliced onions and sauté until they are nicely browned. Add a few curry leaves and 2 tbsp of ginger-garlic paste. Sauté for a minute until the raw smell disappears.

Step 6: Cook the Masala

Add 8 chopped small tomatoes and 2 chopped green chilies to the kadai. Mix well, cover, and cook for about 3 minutes until the tomatoes become soft and mushy.

Step 7: Add Spices and Stock

Uncover the kadai. Add 1/2 tsp turmeric powder, 2 tbsp coriander powder, 1 tsp pepper, and 2 tsp garam masala. Mix well. Pour in the reserved chicken stock from earlier. Season with salt to taste and bring the mixture to a boil.

Step 8: Finish the Chicken Masala

Add the fried chicken pieces back into the bubbling masala. Gently mix to coat the chicken. Cover and cook on a medium flame for 10 minutes. Finally, garnish with chopped coriander leaves and some fried onions. Turn off the stove and set aside.

Step 9: Cook the Rice

In a deep pot, heat 2 tsp of ghee. Add the whole spices (cinnamon, clove, cardamom, star anise, bay leaf, fennel seeds) and let them splutter. Pour in 3 cups of water and 1 tsp of salt, and bring it to a rolling boil. Gently add 2 cups of soaked and drained basmati rice. Stir once, cover the pot, and cook until the rice is perfectly done and fluffy. Drizzle 1 tbsp of ghee over the cooked rice.

Step 10: Plating and Serving

To serve, you can either place the chicken masala on a plate with the flavored rice on the side, or layer it. For layering, place a portion of the chicken masala on a plate, top it with a generous amount of the cooked rice, and garnish with fried onions, roasted cashews, and chopped coriander leaves. Serve hot with raita.

• You can use Jeeraga Samba or Kaima rice instead of Basmati rice for a different flavor and texture.

• Ensure the onions for garnish are fried to a dark brown, crispy texture for the best taste.

• The chicken is cooked in two stages (boiling then frying) to ensure it is both tender and has a crispy exterior.

• Serve the chicken masala and rice separately, or layer them like a traditional biryani by placing the masala at the bottom of a plate and topping it with the cooked rice.