In a bowl, mix strained yogurt, cream, mayonnaise, ginger garlic paste, chopped green chili, salt, cumin powder, white pepper, garam masala, cardamom, fenugreek leaves, and lemon juice.

Coat the chicken quarter legs in this marinade. Cover and let it rest for at least 1 hour (overnight for best results).

Heat 3-4 tbsp oil in a pan and add the marinated chicken.

Cook on medium heat, flipping occasionally, until the chicken is golden brown and fully cooked.

Add sliced green chilies and lemon triangles, and sauté for a few minutes. Set aside.

For the biryani curry, in a pot, heat 2 tbsp oil and add whole garam masala. Let it sizzle. Add sliced onions and sauté until golden brown. Remove a small amount of fried onions for later.

In the remaining onions stir in the blended tomatoes and cook until the oil separates.

Add biryani masala, red chili powder, turmeric, cumin powder, coriander powder, and salt.

Mix in 2 tbsp of the leftover Malai Tikka marinade and cook on 5-10 mins until thickened and oil released. Remove half of the prepared mixture and start layering.

Sprinkle half of the chopped chilies, coriander, mint leaves, lemon slices, and fried onions

Layer with 70% cooked rice on top along with the remaining curry.

Add the remaining rice and condiments. Top with cooked malai chicken.

Cover the pot with a tight lid and dum cook on low heat for 15-20 minutes until the flavors blend.

Gently mix the biryani and serve hot with raita and salad!