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Begin by marinating the boneless skinless chicken thighs with garlic, ground coriander, smoked paprika, tandoori masala, cumin, Middle Eastern seven spice, black pepper, white pepper, salt, lemon juice, olive oil, and plain yogurt. Allow the chicken to marinate for your desired time.
To prepare the white sauce, mix together mayonnaise, yogurt, a garlic clove, lemon juice, salt, and pepper. Use an immersion blender to blend the mixture until smooth.
For the rice, heat ghee in a pot and add chicken bouillon, seven spice, cardamom pods, washed and drained basmati rice, water, and salt. Cover the pot and let it simmer on low heat for about 15 to 20 minutes.
In a separate pan, sear the marinated chicken in some ghee until it turns golden brown on both sides. Once cooked, remove the chicken from the pan and chop it into rough cubes.
Return the chopped chicken to the pan over high heat for a couple of minutes, adding a little more tandoori spice for extra color and flavor.
Serve the chicken alongside a salad made of lettuce, tomato, and cucumber. Drizzle with the white sauce, add some hot sauce, sprinkle with fresh parsley, and enjoy your meal.