In a big bowl, mix chicken with all the ingredients listed under marination. Let it rest in the refrigerator for for 4-6 hours or overnight. Soak the basmati rice for 2-4 hours. Once done, drain and set aside.
Heat ghee / butter in a large cooking pan and cook sliced onion until they are brown in color, about 10-12 minutes. Meanwhile, using a smoothie blender, finely blend the ingredients for the paste. Mix in the mint-cilantro paste and cook for 5 minutes.
Sprinkle turmeric, chili, coriander powder and garam masala and saute for 3-5 minutes until the raw smell disappears.
Add the chicken pieces and let it cook in its own water for 15 minutes. Cook covered on medium low flame.
Once they are 3/4 th done, the chicken looks dried up. You don’t want any water in the base sauce. If you find any excess water, you can spoon them out to a measuring cup. Add coconut milk and water/ chicken stock and make up the volume to 4 cups. Pour the liquid over the chicken and bring it to a boil.
Once you see the sauce bubbling, reduce the flame to low. Add the rice (without any extra water in it) and cook covered for 15 minutes. Switch off the flame and let it rest for another 15 minutes.
Using a fork, gently fluff out the rice and transfer to a fresh bowl. Gently mix to combine the rice and chicken. Serve hot over raita and chicken kurma.