Combine boneless chicken with ginger garlic paste, turmeric, coriander powder, red chili powder, salt, and yogurt in a large bowl. Cover and let marinate in the refrigerator for 30–60 minutes.

Soak the basmati rice in cold water for 30 minutes. After soaking, drain and bring a pot of water to a rolling boil, adding soaked rice, a pinch of salt, and whole spices. Cook for 8–10 minutes, then drain and set aside.

Preheat your air fryer to 375°F (190°C). Arrange marinated chicken in the air fryer basket and cook for 9 minutes. Set aside to rest.

In a food processor, blend together onions, tomatoes, ginger garlic paste, and cashews to form a smooth paste. Melt butter in a heavy-bottomed pot, add whole spices, and let sizzle. Add the blended masala and cook until darkens and oil begins to separate, about 5–7 minutes.

Add the cooked chicken pieces to the masala in the pot. Stir in remaining yogurt and any residual marinade. Reduce heat and let simmer for 2 minutes.

Spread the parboiled rice over the chicken mixture in the pot. Sprinkle garam masala on top, garnish with crispy fried onions and fresh mint leaves. Gently press down to ensure an even layer.

Cover the pot tightly with a lid. Cook on high heat for 5 minutes, then reduce to low heat for 10 minutes without lifting the lid. Allow to rest covered for 5 minutes before serving.