Cooking chicken for biryani involves it is flavorful, tender, and well-seasoned. Here's a step-by-step guide to ensuring the chicken for biryani:

### Ingredients for Chicken
- 500g chicken, cut into pieces (preferably bone-in for more flavor)
- 1 cup plain yogurt
- 2 tbsp ginger-garlic paste
- 1 tbsp red chili powder (adjust to taste)
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 1 tsp ground coriander (optional)
- Salt to taste
- 2 tbsp oil or ghee
- 1 large onion, thinly sliced
​​- 2 tomatoes, chopped
- 1-2 green chilies, slit (optional, for extra heat)
- Fresh cilantro and mint leaves (for garnish and flavor)

### Instructions

#### 1. **Marinate the Chicken**
- **Prepare the Marinade:** In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, ground coriander (if using ), and salt.
- **Marinate the Chicken:** Add the chicken pieces to the marinade and mix well, ensuring all pieces are coated. Cover and refrigerate for at least 1 hour, or preferably overnight for the best flavor.

#### 2. **Cook the Chicken**
- **Heat Oil/Ghee:** In a large, heavy-bottomed pot or Dutch oven, heat 2 tbsp of oil or ghee over medium heat.
- **Sauté Onions:** Add the sliced ​​onions and cook until they are golden brown. This process usually takes about 10-15 minutes. The caramelized onions add a lot of flavor to the biryani.
- **Add Tomatoes and Chilies:** Add the chopped tomatoes and green chilies (if using) to the pot. Cook until the tomatoes are soft and the oil starts to separate from the mixture.
- **Cook the Chicken:** Add the marinated chicken to the pot. Cook on medium heat , stirring occasionally, until the chicken is browned and cooked through. This should take about 20-25 minutes. The chicken should be tender and the oil should separate from the gravy.
- **Adjust Seasoning:** Taste the mixture and adjust seasoning if needed. You can add more salt or spices according to your preference.
- **Finish with Herbs:** Add some chopped fresh cilantro and mint leaves to the chicken. Stir to combine and cook for another 2-3 minutes.

#### 3. **Layer the Biryani**
- Once the chicken is cooked, proceed with layering it with partially cooked rice as described in the biryani recipe.
- Spread half of the partially cooked rice over the chicken, then sprinkle with more cilantro, mint, and any additional spices you prefer.
- Add the remaining rice on top and garnish with more herbs, saffron milk (if using), and fried onions (optional).

#### 4. **Dum Cooking (Steaming)**
- Cover the pot with a tight-fitting lid and seal the edges with dough if you want to trap the steam.
- Cook on low heat for 20-30 minutes. This step allows the flavors to meld and the rice to finish cooking.

#### 5. **Serve**
- Gently mix the biryani before serving to blend the rice and chicken layers.
- Serve hot with raita (yogurt sauce), salad, or a side of pickles.

This method ensures that the chicken for your biryani is flavorful, juicy, and tender, perfectly complementing the fragrant rice.