Place cut chicken pieces into a large, deep bowl. Add all chicken tikka marinade ingredients and mix well, ensuring each piece is well-coated on all sides. Set aside.

Pour basmati rice into a bowl and add cold water until the rice is completely covered. Set aside for 20 minutes.

After 20 minutes, drain your basmati rice in a colander. Rinse until the water runs clear.

Combine 4 cups of water, the salt, and a bay leaf in a pot. Bring the water to a boil before reducing the heat to low. Add the uncooked, rinsed rice, cover, and cook for 10 minutes. Do not cook it all the way through.

Drain the rice in a colander and set it aside.

Add one tablespoon of oil to a deep, heavy-bottomed skillet over medium-high heat.

Carefully add the chicken, reserving the leftover marinade. Cook for 3 minutes on each side until browned. Turn the heat low and cover until the chicken reaches an internal temperature of 165º F. Remove from the skillet and set aside.

Using the same skillet, increase the heat to medium. Add two tablespoons of oil or ghee, cumin, chili powder, garam masala, salt, and ginger. Stir for 15-30 seconds until fragrant.

Add diced onion, stirring until translucent and golden.

Add ginger and garlic and continue stirring for 1 minute.

Stir in the leftover marinade, tomato, and water. Increase heat to medium-high and let the sauce come to a boil.

Once boiling, add the cooked chicken and yogurt. Cook for one minute, stirring constantly. Remove the chicken tikka from the heat.

To layer your chicken tikka biryani, scoop half of the chicken tikka from the skillet and set it aside. Add half of your semi-cooked rice, then the remaining chicken tikka, and finally the rest of the rice.

Cover the skillet and cook over low heat for 10 minutes.

Remove the skillet from the stove and serve.