• 1 1/2 lbs. skinless, boneless chicken thighs

MARINADE

• 3/4 cup plain yogurt
• 1/4 cup low-sodium chicken broth
• 1 tbsp. canola oil (substitute sunflower oil) tips & tricks
• 3 large cloves garlic, pressed
• 1 tbsp. ginger, minced
• 1 tbsp. garam masala
• 1 tbsp. sweet paprika (substitute mild)
• 1 tbsp. ground cumin
• 1/2 tbsp. ground coriander
• 1 tsp. ground turmeric
• 1 tsp. ground Himalayan pink salt
• 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
• 1/2 tsp. ground cardamom
• 1/2 tsp. ground cinnamon
• 1/2 tsp. brown sugar
• 1/4 tsp. cayenne pepper, or more to taste

SAFFRON

• 1 tsp. saffron threads, crumbled
• 1/4 cup low-sodium chicken broth

FRIED ONIONS

• 2 cups canola oil tips & tricks
• 2 cups onions, sliced (Lyonnaise cut) tips & tricks

RICE

• 8 cups water
• 1 tbsp. kosher salt
• 1 tbsp. freshly squeezed lemon juice tips & tricks
• 4 whole cloves
• 3 whole green cardamom pods
• 2 large bay leaves
• 1 large star anise
• 1 cinnamon stick
• 2 1/2 cups basmati rice, rinsed and drained

BIRYANI

• 1 tbsp. ghee tips & tricks
• 1 tbsp. canola oil
• 1 cup white onion, finely chopped
• ground Himalayan pink salt, to taste
• 1/2 tbsp. ginger, minced
• 3 large cloves garlic, pressed
• 1/4 cup cilantro, chopped and divided tips & tricks