In a bowl, add yogurt, ginger-garlic paste, salt, red chili powder, coriander powder, turmeric powder and mix well to make a smooth paste.
Now add chicken and sprinkle lemon juice over the chicken.
Properly mix the chicken with yogurt spices.
Marinate chicken for 30 minutes.
In a pan, add oil and heat it up.
Add cumin seeds and let it pop for a few seconds.
Add whole garam masala and pop it for 3 to 4 seconds.
Immediately add thinly sliced onion and fry until the onion evenly gets pink color.
As the onion changes the color, add the marinated chicken.
Stir and cook on high heat until the chicken changes the color.
Now add green chilies and diced tomatoes.
Cook well until the tomatoes mix with gravy and oil comes over the surface.
Now add ½ liter water and mix well.
Cook chicken for 30 minutes on medium/low heat to tender chicken.
In the meanwhile, take 2 cups of rice.
Wash rice with tap water.
Soak rice for 10 to 15 minutes.
After 30 minutes, add soaked rice.
Gently mix the rice with a spoon.
Cover and cook for 20 to 25 minutes.
Initially keep the temperature high for 7 to 8 minutes then turn the heat to medium/low to properly cook the rice.