To prepare the marinade, add the yogurt to a bowl together with the spices, and mix well to get a smooth paste.
Add the chicken thighs and mix well to get them well coated in the spiced yogurt.
Cover the bowl with clingfilm, and refrigerate for at least 1 hour, ideally longer.
Rinse the rice under cold water until the water runs clear.
Add the rice to a pan together with all the spices and plenty of water - bring it to the boil and cook until the rice is nearly cooked, but it still holds its shape well and there is still water left.
Drain the water, and set aside.
Peel and cut the onions julliene.
Heat up the oil in a large pan, add the onions, and fry on a small to medium heat until they are golden.
Remove half of the onions and set aside for garnishing the dish later.
Over the remaining onions in the pan, add the peeled and chopped garlic, ginger, garam masala, turmeric, red chilli peppers and bay leaf and give it a good stir.
In goes the chicken, stirring well, then increase the temperature to medium to high.
Leave to cook on both sides for 5 minutes, then add the chicken broth.
Cover with a lid and leave it to cook until the chicken is cooked through and the liquid is reduced to a quarter.
In a small bowl, add the saffron, pour 2 tablespoons of warm water, and set aside for 10 minutes.
Bring the temperature down to a medium heat, add the preboiled rice to the chicken in one layer, scatter around the cooked onions, drizzle the saffron over, and garnish with chopped parsley.
Place the lid on and cook for 10 minutes for the rice to be cooked through.
Remove the pan from the heat, and leave the lid on for a further 10 minutes.
Serve straight after.