Very thinly slice your onions (using a mandolin is preferred) into even slices. Add to a cold pot/pan and cover in oil. Turn the heat to medium and fry, while constantly stirring, until they just start to turn golden. Pull and transfer the onions onto paper towels. Save the oil.

Make slits into each chicken leg to allow the marinade to better penetrate. Add chicken legs into a large bowl with all the other ingredients and mix to incorporate. Marinate for a minimum of 1 hour, but overnight is preferred.

Wash and drain basmati rice until the water runs clear. Let sit for 20-30 minutes, then drain the water one more time.

Add enough water to a pot that could completely cover the amount of rice that is being used. Bring to a boil, then add enough salt so that the water tastes like the sea. Pour the rice into the water and boil for 6 minutes, then pour into a colander and strain completely. Transfer to a large mixing bowl and set aside.

Blend together tomatoes, bell pepper, and chilies until completely smooth. Sauté onion over medium high heat with bay leaves. Once golden brown, add tomato paste, spices, chicken stock cube, and salt to taste. Cook for a few more minutes before adding blended sauce. Reduce until thick, by about half.

Fold this mixture into the parboiled rice carefully without breaking any rice grains until completely coated evenly.

Preheat oven to 375ºF. Remove chicken from the marinade. Sear chicken in 2 separate batches until nicely colored on each side. When all the chicken is seared, add it all to the bottom of the pot. Pour the remaining marinade over and bring to a light bubble. Transfer away from heat.

Add half of the rice over the chicken in an even layer, followed by a layer of the rest of the fried onions, cilantro, and mint, then the rest of the rice. Cover with tinfoil to better lock in the steam, followed by the lid. Transfer to the oven and bake for 30 minutes.

As the rice bakes, make the raita. Simply combine all the ingredients together and salt to taste.