Marinate the chicken in lemon juice, yoghurt, ginger, garlic, salt, turmeric powder, cumin powder, cloves, chillis, chopped tomatoes, and tomato purée.
Heat oil in a pan, add onions, and cook until onions turn golden brown. Add these to the chicken.
Grease a heavy-bottomed deep and wide mouthed pan. Add a layer of rice. Put in the chicken mixture, top with the rest of the rice, and put the saffron on top.
Bake in the oven for 1–1½ hours at 150°C (300°F); cut into a piece of chicken to see if it is cooked.