Cut the chicken into bite-sized pieces.

In a large bowl, combine yogurt, turmeric powder, red chili powder, tandoori masala, chat masala (if using), salt, lemon juice, garlic, ginger, and mint leaves.

Add the chicken pieces to the marinade and mix well until all pieces are coated.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes; overnight is ideal for maximum flavor.

Heat oil in a non-stick pan or skillet over medium-high heat.

Add marinated chicken pieces one by one to avoid overcrowding.

Cook for about 3-4 minutes on each side until they are golden brown and cooked through.

Remove from heat and set aside.

Rinse 1 cup of basmati rice under cold water until the water runs clear to remove excess starch.

Soak the rice in water for about 30 minutes.

In a large pot, bring water to a boil and add salt along with whole spices like bay leaf, cloves, cardamom pods, and cumin seeds.

Add the soaked rice and cook until it is about 70% done (it should still have a bite).

Drain the rice in a colander and set aside.

In a heavy-bottomed pot or Dutch oven, heat some oil or ghee.

Add sliced onions and sauté until golden brown.

Add chopped tomatoes and cook until soft.

Stir in any remaining marinade from the chicken if desired.

Once combined, layer half of the partially cooked rice over this mixture.

Place half of the cooked chicken tikka on top of the rice layer.

Sprinkle fresh coriander and mint leaves over this layer.

Repeat with another layer of rice followed by another layer of chicken tikka.

Finish with a final layer of rice topped with fried onions and additional herbs.

Cover the pot tightly with a lid; seal it with dough if necessary to trap steam.

Cook on low heat for about 15-20 minutes to allow all flavors to meld together.

Turn off heat and let it rest for another 10 minutes before opening.