In a large pot on med-high heat, add 1 tbsp of ghee. After ghee is hot, swirl it around the pot and add in chicken thighs, skin down. Let them cook for a few minutes and then they should be easy to lift up when they’re ready to flip. Cook for a few more minutes on other side and remove them from the pot and onto a plate.
Cook the chicken tenders the same way and then add back in the chicken thighs and add the onion. Place on medium heat and add turmeric powder, salt, and pepper and move everything in the pot around to coat.
Add about 3 cups of water to the pot to keep it from burning, mix ingredients around, and place lid on top.
After 20 min, place on med-low and cook for about another 20 minutes or until chicken is tender.
Add a bit of the saffron-water mixture on top of the chicken while it’s simmering.
If the liquid in the pot starts to evaporate, don’t let it dry out. Add more water to replace liquid loss.
When plating, add this liquid/broth to your chicken and your rice for added flavor.