Place the raw basamati rice into a big bowl. Fill the bowl up with cold water and gently wash off the starch of the rice. Repeat that step 2-3 times.

Next put a large oven proof pan on medium heat and add the oil and the red onion once the pan is hot. Fry the onions until golden brown.

Meanwhile, prepare the garlic and ginger paste and the chicken and potato chunks.

Once the onion is nicely browned, add the ginger and garlic paste, the cinamon stick, the 3 cardamom pods and the 3 bay leaves and let them fry for 2 minutes.

Now increase the heat of the pan as much as possible and then fry the first half of the chicken chunks. Don't try to fry all at once, you won't achieve a nice color.

As soon as the chicken is nicely browned from all sides, remove it to a bowl on the side, put the pan back on the heat and fry the second batch of chicken until nicely browned.

Pan back on the heat an now it's the potatoes turn to be fried for a bit.

Once they start to get some color add all the chicken back to the pan and season generously with salt, 3 tsps garam marsala, 3 tsps tumeric, 3 tsps smoked paprika and give it a good mix.

Now add the yoghurt to the pan, mix it in and let it reduce, so that at some point some bits start sticking to the pan. Once that point is reached, scratch the bits off with a soft spoon and keep frying for another 5 minutes to get more of the tasty bits.

Then remove all of the ingredients from the pan to the side bowl, place the pan back to heat and use 400ml of chicken stock to clean off the pan.

The stock will resolve all the nice brown and tasty bits and needs to be reduced to 120ml. Use a measuring cup to check when 120 ml is reached. If it was reduced to far, just add some water. Then set the reduced stock aside.

Pan back on heat. Add 2 litres of hot water and give it 2 big pinches of salt for the rice to cook.

Cook the rice for 5 minutes and then drain.

Same pan, add the chicken and potato mix back to the pan and distibute evenly.

Add some ginger matchsticks, green chili, fresh coriander, 2 tsp kewra water, 3 grinded maze petals, 1 tsp ground cardamom and the 120ml reduced stock to the pan.

Next, add the rice on top and distibute evenly.

On the side, melt the butter and add 1 tsp of tumeric and the lime juice to get a nice yellow liquid.

Sprinkle the yellow butter over the rice. Leave some white rice as well.

Wrap the pan in aluminium foil put the lid on and put into the fan oven at 180°C for 45 minutes.

Remove the foil, check if the potatoes are cooked and serve with yoghurt, bread..