Heat the oil in a large pan or pot over medium heat.

Stir in the finely chopped Garlic and Cumin Seeds. Sauté for about 1 minute until fragrant, taking care not to let the garlic burn.

Add the Onion and cook for 4–5 minutes, stirring regularly, until softened and lightly browned.

Mix in the Tomatoes and continue cooking for 4–5 minutes until they soften and begin to break down into the onion mixture.

Add the Chicken and cook for 6–8 minutes, stirring frequently, until it changes colour and is lightly sealed on all sides.

Stir in the spices and cook for 3–4 minutes, stirring continuously to coat the chicken evenly. Continue cooking until the tomatoes have broken down further and the oil begins to separate around the edges.

Lower the heat slightly and add the Yoghurt. Stir continuously while mixing to prevent it from curdling. Cook for 2–3 minutes until fully incorporated into the masala.

Add the Turnips and Water, then mix thoroughly so the turnips are coated in the masala.

Bring the mixture to a gentle simmer, then cover with a lid and cook over low heat for 20-25 minutes, stirring occasionally, until the turnips are tender and the chicken is cooked through.

If there is more liquid than desired, remove the lid and cook for a few extra minutes until the sauce reaches your preferred consistency.

Stir through the chopped Coriander and cook for 1 minute before serving.