Combine the yogurt, lemon juice, garlic, and spices to marinade the chicken for 2 hours.
Heat 15ml of vegetable oil in a pan and fry the chopped onion.
Stir in the rice, garlic, cinnamon, cardamom pods, and fennel seeds.
Add cold water until it reaches 2.5cm above the rice level and bring to a boil.
Boil the mixture for 5 minutes then cover the pan with a tight lid.
Turn off the heat and allow the rice to sit for 20 minutes.
Heat the remaining oils in a non-stick pan and fry the chicken until cooked through.
Stir in the garam masala and coriander and serve with the rice and naan bread.