Wash the chicken thoroughly and pat it dry. Since we are using large chicken pieces, make deep cuts on both sides of each piece. This step is very important because it allows the marinade to penetrate deep into the chicken, making it flavorful and juicy from the inside.

In a large bowl, add 1 cup thick curd, Turmeric powder, Cumin powder, Crushed red chilli, Kashmiri red chilli powder, Tandoori masala (optional), Ginger-garlic paste, Salt as per taste.

Mix everything very well until the marinade becomes smooth and well combined.

Now apply this marinade generously on the chicken pieces. Make sure the masala goes deep into the cuts. Massage the chicken properly for 3–4 minutes so that the spices coat every part evenly.

Cover and marinate for at least 3 to 4 hours. If you have time, overnight marination in the refrigerator will give even better results.

Heat a pan or heavy skillet and add a little oil. Place the marinated chicken pieces gently into the pan.

Cover the pan and roast the chicken on medium flame for 8–10 minutes. This helps the chicken cook slowly and retain moisture.

Now flip the chicken pieces and roast from the other side for 5–7 minutes until they are nicely cooked and slightly charred.

Once done, remove the chicken pieces and keep them aside. Roast all pieces in batches using the same method.

Tip: Do not overcook the chicken at this stage. It will cook further with the rice later.

In a deep pot or heavy-bottom pan, heat 2 tablespoons oil. Once hot, add Cumin seeds, Bay leaf, Cinnamon sticks, Star anise, Cloves, Green cardamom.

Sauté for a few seconds until the spices release a beautiful aroma.

Now add finely sliced onions and fry until they turn light golden brown. This step adds sweetness and depth to the pulao.

Add chopped garlic and fry for a minute.

Next, add ginger-garlic paste and sauté until the raw smell disappears.

now Add Slit green chillies, Cumin powder, Black pepper powder, Cardamom powder, Garam masala.

Mix well and sauté briefly so the spices blend into the oil without burning.

Now pour in 4 cups of water (for 3 cups rice). Add salt according to taste and bring the water to a boil.

Once it starts boiling, add the soaked and drained rice. Mix gently.

Cover the pot and let the rice cook on medium flame until most of the water is absorbed.

When only a little water remains, reduce the flame to low, cover the pot, and cook for 10 minutes.

Once the rice is almost done:

Sprinkle a few curry leaves on top

Add a pinch of yellow food color (optional)

Place the roasted chicken pieces evenly over the rice

Sprinkle crushed kasuri methi

Drizzle fresh lemon juice

Cover the pot and cook on low flame for 5 minutes so that all flavors combine beautifully.

Turn off the heat and let it rest for another 5 minutes before opening the lid.