To begin, marinate the chicken with curd, ginger garlic paste, salt, Kashmiri red chilli powder, turmeric powder, coriander powder (dhania), and garam masala powder. Keep aside for at least 30 minutes.
In the meantime, wash and soak the basmati rice for 20-30 minutes.
Heat oil in a pan. Add the bay leaves, cumin seeds, and the whole garam masala. Saute until they release their aroma.
Add in the sliced onions along with chopped green chilies. Saute for a minute.
Add in the ginger garlic paste and saute until the onions are translucent.
Now add in the tomatoes with salt. Cook for 2-3 minutes until oil begins to appear on the sides.
Next, add in the marinated chicken. Mix well. Cover with a lid and cook until the liquid dries up.
Drain the rice and add it to the pan. Mix gently.
Add 1 ½ cups of water and mix. When the water starts to bubble, lower the heat to the minimum. Cover it with a lid and let it cook until the water dries up and the rice is done. It would take about 10-15 minutes. Do not stir the rice while it is cooking or it might break.
When done, switch off the heat and let it rest for a few minutes. Remove the lid and fluff up the rice.
The Easy Spicy Chicken Pulao is ready to serve. Garnish with fried onions, chopped green coriander leaves, and lemon wedges. Served with dahi tadka.