Marinate chicken with turmeric powder, chilli powder and salt. Set aside for at least 1 hour in the fridge.
In a wok, heat oil and saute spice ingredients until onions turn golden brown. Add in the ground spice paste and saute over medium heat stirring continuously until fragrant. Add in the marinated chicken and cook until chicken is tender. Add yoghurt, tomatoes and adjust seasonings to taste. Bring to a boil and take off heat. Serve with briyani rice, steamed white rice or any bread of your choice.
Note: The taste improves if curry is kept overnight (refrigerated); reheat before serving. - DT