Marinade Chicken Thigh (8) in Yogurt (1 cup), Garam Masala (1 tablespoon) and 1 Ground Turmeric (1 teaspoon) overnight.
Steep Saffron Threads (1/4 teaspoon) threads in Milk (1/4 cup).
Marinate Red Onion (1/4) and Cucumber (1/2) in Apple Cider Vinegar (1 tablespoon) and Kosher Salt (to taste) and Cayenne Pepper (to taste).
Saute White Onion (1) in Ghee (2 tablespoon).
Add Canned Diced Tomatoes (8 ounce), Cinnamon Stick (1/2), Chili Pepper (3), Bay Leaf (1), Ground Cumin (1 tablespoon), Ground Coriander (1 tablespoon), saute until fragrant.
Add the chicken, season with Kosher Salt (to taste). Cover and cook over medium-low heat for 15 minutes.
Cover, cook slowly for another 15 minutes.
At this point, check the chicken for doneness, the temperature should be at 155 degrees F (68 degrees C) on the bone.
Top with half the White Rice (2 cup).
Drizzle with half the saffron milk, sprinkle with half the Garam Masala (1 teaspoon), half the Fresh Cilantro (1 tablespoon), and half of the Fresh Mint Leaves (1/2 teaspoon).
Repeat with White Rice (2 cup), the other half of the saffron milk, then sprinkle with the remaining Garam Masala (1 teaspoon), Fresh Cilantro (1 tablespoon), and Fresh Mint Leaves (1/2 teaspoon).
Cover and cook over medium-low heat for another 5 minutes, or until the rice is heated through. Let the dish rest, covered, for another 5 minutes before serving
Plate the rice on a serving platter. Top the rice with the chicken, garnish with the cucumber and red onions, and serve warm.