In a bowl, combine yogurt, olive oil, minced garlic, cumin, paprika, turmeric, salt, pepper, and lemon juice to create a flavorful marinade. Add chicken pieces, ensuring they are fully coated. Cover and let marinate for at least 30 minutes, or ideally, refrigerate overnight.

Heat 2 tablespoons of olive oil in a heavy-bottomed pot over medium-high heat. Once the oil shimmers, carefully add the marinated chicken in a single layer. Sear for 2-3 minutes on each side until browned but not fully cooked. Remove the chicken from the pot and set aside.

In the same pot, add the chopped onion and sauté over medium heat for about 5 minutes, stirring until the onions become soft and translucent. Next, add minced garlic and cook for an additional 1 minute until fragrant.

Drain the soaked basmati rice and add it to the pot, mixing it with the onions and garlic. Sauté for 1-2 minutes, ensuring each grain is coated with oil and infused with flavors.

Sprinkle turmeric over the rice and season with salt. Pour in enough broth or water to cover the rice by about an inch. Nestle the seared chicken back into the pot, ensuring it’s partially submerged in the liquid. Bring everything to a boil, then reduce the heat to low, cover, and let it simmer for 18-20 minutes.

Once the cooking time is complete, turn off the heat and let the pot rest, still covered, for 5-10 minutes. After resting, remove the lid and gently fluff the rice with a fork, mixing it with the chicken.