East Indian Chicken

Combine yogurt, lemon juice, minced garlic, grated ginger, turmeric, salt, paprika, curry powder, and black pepper in a bowl to form a marinade.

Pat the chicken pieces dry with paper towels, then coat thoroughly with the marinade, ensuring each piece is well covered. Let rest for 15–20 minutes at room temperature.

Heat olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering.

Working in batches to avoid overcrowding, place the marinated chicken pieces skin-side down in the hot oil and sear until golden brown, about 4–5 minutes per side.

Transfer all seared chicken to a plate, then pour off excess oil from the skillet, leaving about 1 tablespoon for the sauce.

Add the 1 cup of water to the skillet, scraping the bottom with a wooden spoon to deglaze and release any browned bits.

Return the chicken and any accumulated juices to the skillet, nestling the pieces among the liquid. Reduce heat to medium-low, cover, and simmer until the chicken is cooked through and tender, about 25–30 minutes.

Whisk the cornstarch and 2 teaspoons cold water together in a small bowl until smooth, then stir this slurry into the simmering sauce to thicken.

Simmer uncovered for 2–3 minutes more, stirring occasionally, until the sauce reaches a light gravy consistency and coats the back of a spoon.

Taste and adjust seasoning with additional salt or spices as needed, then serve the chicken with its sauce over rice or with naan bread.