Combine the marinade ingredients with the chicken (Skinned and jointed).
Shallow fry half the onions until golden and a little crisp. Drain and keep aside.
Soak the milk with the saffron and set aside.
In a heavy bottom saucepan heat the oil used to cook the onions and add the crushed cardamom, cinnamon, cloves, garam masala and the bay leaf. Then add the onion, fry until slightly golden.
Add the jointed chicken, reserving the marinade and stir for 10 minutes over a medium to high heat. Mix in the tomato paste and the marinade. Simmer on a low heat for 5 minutes.
Wash and drain the rice. Boil the rice until it is two-thirds cooked. Drain and arrange the rice on top of the sauce, alternating layers with the fried onion, chopped mint and coriander.
Pour the saffron milk over the top and cover the saucepan with a tight fitting lid. Bake in the oven at 170 degrees C for 20 minutes.
To finish the dish, top with sliced green chillies and serve.
