FIRST STEP: MARINATE THE CHICKEN

1. Prepare the Marinade: In a large bowl, combine the yogurt, lemon juice, vegetable oil, cumin, coriander, turmeric, garam masala, chili powder, ground ginger, salt, and pepper. Whisk the ingredients together until smooth and well blended.
2. Marinate the Chicken: Cut the chicken thighs into bite-sized pieces and add them to the marinade. Toss the chicken pieces until they are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes (or up to 4 hours for more flavor).

SECOND STEP: COOK THE RICE

1. Rinse the Rice: Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch and ensures the rice is fluffy.
2. Cook the Rice: In a medium pot, heat the ghee or butter over medium heat. Add the cumin seeds and bay leaf, and cook for about 30 seconds until fragrant.
3. Add the Rice: Stir in the rinsed rice, and cook for 1-2 minutes, allowing it to toast slightly in the ghee and spices.
4. Add Water and Simmer: Add the water and salt to the rice, bring it to a boil, then reduce the heat to low. Cover the pot and cook the rice for 15-20 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.

THIRD STEP: COOK THE CHICKEN

1. Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated chicken pieces and cook for 6-8 minutes, stirring occasionally, until the chicken is fully cooked and has a slight char. The chicken should be golden brown and tender.
2. Rest the Chicken: Once the chicken is cooked, remove it from the heat and let it rest for a few minutes to retain its juices.

FOURTH STEP: PREPARE THE YOGURT SAUCE

1. Make the Sauce: In a small bowl, combine the plain yogurt, lemon juice, ground cumin, chopped cilantro, salt, and pepper. Stir until smooth and well combined. Taste and adjust the seasoning as needed.

FINAL STEP: ASSEMBLE THE BOWL

1. Layer the Rice: Start by placing a generous scoop of the cooked basmati rice in each serving bowl.
2. Add the Chicken: Top the rice with the cooked chicken pieces, arranging them evenly across the rice.
3. Drizzle with Yogurt Sauce: Spoon a generous amount of the yogurt sauce over the chicken and rice.
4. Garnish: Add any optional garnishes such as fresh cilantro, sliced red onion, lemon wedges, or chili flakes to enhance the flavors and presentation.
5. Serve: Serve the Chicken Tikka Rice Bowl immediately and enjoy this flavorful and satisfying meal.