Marinate the chicken with yoghurt for atleast 2 hrs (preferably overnight). In a large heavy pan put the marinated chicken with enough water to cover them. Add the chili powder, turmeric powder & salt. Bring this to a boil. Lower the heat and let it cook for about 20-25 minutes. Reserve the stock. Heat 2 tablespoons of dalda or ghee in a large heavy based pan and fry the cinnamon, cloves & cardamoms over medium heat for few minutes. Then add the onions, ginger, garlic & green chilies and fry until the onions are soft. Add the washed rice. Lower the heat and stir well. Then add the cooked chicken, stock & milk. Cook for 5 minutes. Transfer the chicken rice to a large casserole. Cook for an hour at 325°F. if the liquid is insufficient add some more water. Serve hot with any raita, mint or coriander chutney.