---

Marinate chicken for 1 hour in mixture of vegetable oil, garlic, ginger, cilantro, garam masala, cinnamon and 1tsp salt. In a pot wide enough to hold the chicken in a single layer, add onions (but not the chicken) and saute until well caramelized (15-20 mins). Transfer to bowl and set aside. Rinse rice. In a separate pot add water, 2-1/2 tsp salt, cardamom and cumin, and bring to a boil. Add rice and boil for 7 minutes. Drain but keep 1 cup of the liquid. In the pot you caramelized the onions in, add the chicken in a single layer. Cook 5 minutes per side and set aside. Add half the rice to the bottom of the pot, then add another layer of chicken, then the onions, then the rest of the rice. Add the 1 cup of reserved rice liquid. Cover and heat on stove-top over medium heat for 20 minutes. If steam becomes visible turn heat down and continue cooking. After 20 minutes turn off the heat and continue cooking covered for 5 additional minutes. Mix and garnish with cilantro. Serve with naan and raita.