Boil rice with a tsbp of sesame oil and 1 tsp of turmeric powder.
Marinate Chicke breaat with yogurt a teaspoonful of cumin pepper curry coriander curry powder and salt overnight or maximum of 20 minutes. Cut chicken into bite size cubes. Set aside. On a hot pan, pour 2 tsbp of oil or ghee. Sautee onions ginger paste garlic coriander seeds whole tomatoes. Add curry cumin pepper turmeric chilli flakes and sautee altogther. Pour in the yogurt and stir. Then add the chicken pieces and cover for 5 minutes. Open lid and add about half a cup water. Cook for maximum of 20 minutes til the sauce thickens .
Garnish with coriander leaves if prefered. Serve with rice or nan.