In a large bowl, make the marinade of 1/4 tsp cinnamon powder, 1/4 tsp cardamom powder, 1/2 tsp turmeric powder, 1 1/2 tbsp paprika, 1 tsp ginger powder, 2 tsp garlic powder, 1/2 tbsp cumin powder, 2 tsp garam masala, 1/2 tsp cayenne pepper, 1 tsp coriander powder, 1/2 tsp salt, 3/2 cup Greek yogurt, and 1/3 cup water. Whisk together.

Add 18 oz chicken thighs to the marinade, toss to combine.

In a dutch oven, heat 1 cup of olive oil over medium heat. When the oil gets hotter, add 8 oz sliced onion in and deep fry for 15 minutes.

Remove the fried onion, drain excess oil, and set aside.

In the same dutch oven, heat 3 cups of water over high heat.

Add the dry ingredients into the saucepan: 1 star anise, 1 cardamom pods, 5 cloves, and 3 bay leaf. Cover and let cook for 4 minutes.

Use a slotted spoon to remove dry ingredients from water.

Continue to add 3/4 cup basmati rice and 2 tsp turmeric powder to the water. Reduce heat to medium, cover with lid and boil for 6 minutes.

Remove rice from the oven, drain, and set aside.

Cook the marinated chicken in a saucepan with 1 cup of chicken broth. Turn on medium heat and cook for 13 minutes with the lid on.

Add half the fried onion and the chopped coriander on top of the chicken.

Add boiled basmati rice in, layer it out evenly, cover with lid, and cook for 5 minutes.

Check if the rice is cooked and fluffy. If ready, drizzle 1 tbsp melted unsalted butter over to finish. Serve immediately.