MARINATE THE CHICKEN. In a large bowl, mix together the yogurt, garlic, ginger, chilies, garam masala, paprika, turmeric, cinnamon, cayenne, and salt until well combined.

Add the chicken and mix well. Cover and marinate in the refrigerator at least 2 hours, or overnight for more flavor penetration.

PAR COOK THE RICE. Bring 4 cups water to a boil in a large pot. Add cinnamon stick, cardamom pods, star anise, salt and basmati rice. Stir and cook for 5 minutes to par cook the rice. It should be a bit soft, but not cooked all the way through.

Drain and set aside. (NOTE: You can pick out the cinnamon stick and pods, or just leave them in.)

Heat the oil in a large pot to medium heat. Add the sliced onions and cook for 10-12 minutes or until lightly browned and starting to crisp up. Do not burn.

Remove the onions and set aside. Keep pot over medium heat.

Add the marinated chicken with marinade to the same heated pot. Cook for 1-2 minutes per side to partially cook the chicken.

While chicken is cooking, soak the saffron in warm milk or water to bloom.

Spread the parcooked rice over the chicken. Add half of the fried onions, then cilantro.

Drizzle the saffron mix and melted butter over the top. Do not mix.

Reduce heat to low. Cover and cook for 25-30 minutes, or until the chicken is cooked through.

Fluff (or mix it all up if you’d like) and serve with remaining crispy onions on top.