Step 1: Season the Chicken

Pat the chicken thighs dry with paper towels.

In a large bowl, toss the chicken with turmeric, cumin, smoked paprika, black pepper, salt, and olive oil until evenly coated.

Step 2: Sear the Chicken

Heat a large skillet over medium-high heat.

Add the chicken thighs without overcrowding the pan.

Cook for 5–6 minutes per side until deeply golden and fully cooked.

Transfer the chicken to a plate and set aside.

Step 3: Cook the Aromatics

In the same skillet, add the diced onion and sauté until soft and lightly caramelized.

Stir in the garlic and grated ginger, cooking for about 30 seconds until fragrant.

Step 4: Toast the Rice

Add the basmati rice to the skillet and stir for 1 minute to lightly toast the grains and coat them with the aromatics.

Step 5: Simmer the Rice

Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.

Bring to a gentle boil, then cover and reduce the heat to low.

Cook for 15 minutes.

Step 6: Finish the Dish

Nestle the cooked chicken back on top of the rice.

Cover again and let everything steam together for another 5 minutes.

Step 7: Serve

Fluff the rice gently and serve warm.