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1
Put the butter in a large deep skillet, preferably nonstick, with a lid.
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2
Turn the heat to medium high.
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3
When the butter melts, add the chicken, skin side down.
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4
Brown it well, rotating and turning the pieces as necessary and sprinkling with salt and pepper, 10 to 15 minutes.
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5
Transfer the chicken to a plate and add the onions to the pan.
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6
Cook, stirring occasionally, until they soften, 5 to 10 minutes.
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7
Reduce the heat to medium and add the garlic, ginger, cinnamon, cloves, cardamom, coriander, cumin, cayenne, saffron, and some salt and pepper.
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8
Cook, stirring occasionally, for about 3 minutes.
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9
Add the rice and cook, stirring, until the mixture is well combined and the rice is glossy.
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10
Carefully add the yogurt and 1 1/2 cups hot water and stir.
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11
Nestle the chicken in the rice mixture and cover tightly.
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12
Adjust the heat so the mixture simmers gently.
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13
Cook for 20 to 30 minutes, until the liquid is nearly absorbed, the rice is tender, and the chicken is cooked through.
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14
If the mixture is soupy, boil out the excess water by turning up the heat a bit.
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15
If it is dry or the rice is undercooked (unlikely), add a little more water and continue to cook.
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16
Garnish with the cilantro and serve.
