Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.

Marinate the chicken with this mixture overnight, cover with wrap and place in the refrigerator.

Add 4 cups of water and the saffron in saucepan and bring to the boil, add rice and cook until soft adding milk in final moments before covering and turning down.

Heat oil in a shallow pan. Fry the onions until golden brown  add the marinated chicken and cook for 10 minutes until cooked through.

Serve on top of the saffron rice with a coriander leaf garnish.