Turmeric Chicken

Name: Turmeric Chicken
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: indian
Ingredients: 750 g chicken (bone-in, skinless, cut into medium pieces); 1 tsp turmeric powder; 0.75 cup yogurt (thick, whisked until smooth); 1 pinch red chili powder; 1 pinch garam masala; 1 pinch salt (for marinade); 1 tbsp lemon juice; 3 tbsp oil; 2 pcs bay leaf; 1 inch cinnamon stick; 3 pcs green cardamom (pods, lightly crushed); 4 pcs cloves; 1 tsp cumin seeds; 2 pcs onion (large, finely sliced); 2 tbsp ginger-garlic paste; 2 pcs green chili (slit lengthwise); 2 pcs tomato (medium, finely chopped); 1 tsp coriander powder; 1 cup water; 2 tbsp coriander leaves (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

A golden-hued Indian chicken dish where bone-in pieces are marinated in turmeric and yogurt, then slow-cooked in a rich onion-tomato masala. The earthy warmth of turmeric pairs beautifully with aromatic whole spices, creating a comforting curry that's as nourishing as it is delicious. Perfect with steamed rice or roti.

PREP

20m

COOK

35m

SERVES

1 KATORI

442 cal

SERVINGS

METHOD · 7 STEPS

prep · ~20 min
Marinate the chicken.
1.In a large mixing bowl, combine yogurt, turmeric powder, red chili powder, 1 pinch garam masala, 1 pinch salt, and lemon juice.
2.Whisk until smooth and well blended.
3.Add chicken pieces and coat evenly with the marinade.
4.Cover and set aside for 20 minutes at room temperature.
fry · ~8 min
Sear the marinated chicken.
1.Heat 2 tbsp oil in a kadai over medium-high heat until shimmering.
2.Place marinated chicken pieces in a single layer.
3.Sear for 3-4 minutes per side until golden brown.
4.Remove chicken and set aside on a plate.
TIPSear in batches if needed — overcrowding will steam the chicken instead of browning it.
temper · ~1 min
Temper the whole spices.
1.Add remaining 1 tbsp oil to the same kadai over medium heat.
2.Add bay leaf, cinnamon, cardamom, and cloves.
3.Let sizzle until fragrant, about 30 seconds.
4.Add cumin seeds and let them crackle for 15 seconds.
TIPKeep the heat medium — whole spices burn quickly and turn bitter.
saute · ~12 min
Build the onion-tomato masala.
1.Add sliced onions and sauté until deep golden brown, stirring often (7-8 minutes).
2.Add ginger-garlic paste and slit green chilies. Sauté until the raw smell disappears (1 minute).
3.Add chopped tomatoes and cook until soft and mushy (3-4 minutes).
4.Sprinkle in coriander powder and stir for 30 seconds.
TIPDon't rush the onions — deep browning develops the rich, sweet flavour the gravy needs.
simmer · ~20 min
Simmer the chicken in the gravy.
1.Return the seared chicken pieces to the kadai and stir to coat with masala.
2.Pour in 1 cup water and add 1 pinch salt. Stir well.
3.Bring to a gentle boil, then reduce heat to low.
4.Cover with a lid and simmer for 18-20 minutes until chicken is tender and cooked through.
TIPCheck halfway and add a splash of water if the gravy looks too dry.
mix · ~2 min
Finish the dish.
1.Remove the lid and check the consistency — simmer uncovered for 2-3 minutes if you prefer a thicker gravy.
2.Sprinkle 1 pinch garam masala over the top and stir gently.
3.Turn off the heat and let it rest for 2 minutes.
garnish
Garnish with fresh coriander leaves and serve hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Marinate the chicken for at least 20 minutes to allow turmeric and yogurt to tenderize and infuse flavor.
2
Sear the chicken in batches if needed — overcrowding steams it and prevents browning.
3
Deeply caramelize the onions until golden brown for a rich, sweet masala base.
4
Keep heat medium when tempering whole spices to avoid burning them before they release aroma.
5
Check gravy consistency halfway through simmering; add a splash of water if it looks too dry.
6
Let the finished curry rest for 2 minutes off heat so flavors meld before serving.

RECIPE VARIATIONS