Add boneless skinless chicken thighs to a large bowl. Season with minced garlic, ground coriander, smoked paprika, tandoori masala, cumin, middle eastern seven spice, black pepper, white pepper, salt, lemon juice, olive oil, and plain yogurt. Massage the mixture into the chicken thoroughly and marinate for at least 15 minutes, ideally for several hours.

Make the white sauce by combining mayonnaise, plain yogurt, garlic, lemon juice, sugar, salt, and pepper. Blend the ingredients together using an immersion blender until smooth and refrigerate until ready to use.

Wash and drain the basmati rice 4-8 times until the water runs mostly clear, then cover the rice with more water and set it aside to soak until ready to cook.

To make the rice, add ghee to a pot on medium-high heat. Then, add in a chicken bouillon cube, seven spice, cardamom pods, and the washed and drained basmati rice. Toast the rice with the spices for about 1 minute. Pour in water, add salt if desired and stir to combine. Increase the heat to high until it comes to a vigorous boil then cover with a lid and reduce the heat to simmer on low for 15-20 minutes.

To cook the chicken, add ghee to a pan on medium-high heat. Sear the tandoori chicken for about 8-10 minutes per side until cooked through and golden. Transfer the cooked chicken to a large bowl and then chop up the chicken into very small bite sized chunks.

Return the chicken chunks to the same pan on high heat. Add a little more tandoori spice to enhance color and flavor if desired, and fry up the chicken for 2-3 minutes occasionally covering with a lid until slightly charred.

Serve with a chopped lettuce, cucumber, and tomato salad (do not add dressing to the salad- the white sauce is the dressing). Drizzle white sauce and hot sauce all over the dish & garnish with fresh parsley if desired.