1. stir through garlic, ginger, garam masala, chili spice, turmeric, 1 tsp salt and cardamom and mix with yogurt and chicken. Set aside for 3 hours to marinate.
2. let the milk boil. Pour it over the saffron threads and set aside.
Heat the ghee in a saucepan and fry the onions until golden brown. Take out half of the onions and put them aside.
Cook the long grain rice with cumin, cinnamon and peppercorns in enough water until half done. Drain and mix in a baking bowl with the remaining salt.
Chop the chilies into small pieces. Add the chicken and spice mixture to the onions in the crock pot. Add half of the saffron milk and half of the chilies, coriander and lemon juice to each. Evenly distribute long grain rice and remaining ingredients on top. Cover and simmer over moderate heat until cooked through, about 1 hour. Before serving, check that the meat is cooked through.
Tip: Use regular or light yogurt as needed!