Preheat oven to 350°F.
Distribute the onion and garlic in a baking dish (approximately 25 x 35 cm), then place the butter in the centre. Cook for 15 minutes (check at 12 minutes, stir if any pieces brown too much).
Meanwhile, mix together the Tandoori spices and chicken (sprinkle on both sides of the chicken).
Remove the pan from the oven. Add the rice then mix.
Place the chicken on the rice. Then pour the chicken broth and water around the chicken and rice.
Cover with cling film, then bake for 30 minutes. Remove the foil, drizzle the chicken with oil (optional, gives the chicken a nicer finish), then cook for a further 20 minutes until the liquid is absorbed and golden brown.
Leave to rest for 5 minutes, then remove the chicken and fluff the rice. Garnish with parsley or thyme if desired, serve and enjoy!
