In a Mixing Bowl, toss the 2 lb boneless, skinless chicken thighs cut into 1.5-inch pieces with the ½ tsp salt and ½ tsp turmeric until evenly coated. Set aside to marinate at room temperature while you prep the other ingredients (at least 10 minutes).

Mix together all the spices in the spice blend (2 tsp ground cumin, 2 tsp ground coriander, 1 ½ tsp garam masala, ½ tsp turmeric, ½ tsp cayenne pepper adjust, and ½ tsp salt) in a small Mixing Bowl. Set aside.

Heat the 3 tbsp neutral oil such as vegetable or canola in a large, heavy-bottomed Skillet or wide Pot over medium-high heat. Add the diced 2 yellow onions finely diced and cook, stirring frequently, for 12–15 minutes until they are deeply golden brown.

Add the minced 5 cloves garlic minced and grated 1 tbsp fresh ginger grated or finely minced to the Skillet. Stir constantly and cook for 2 minutes until fragrant and the raw smell disappears.

Rinse peppers under cold water and pat dry. Slice off tops and bottoms, stand upright, and cut down along the inside to remove seeds and white ribs. Slice lengthwise into ½-inch strips; halve crosswise for shorter pieces. Keep sizes uniform so everything cooks evenly. If adding onion, slice it now. Measure out olive oil, salt, and pepper. Have everything ready before the pan goes on — sautéing moves fast.

Heat a large Skillet over medium heat. Add 1 tbsp olive oil per 2 peppers; warm 30–60 seconds until shimmering. Add pepper strips in a single layer — work in batches if crowded. Season with salt and pepper, stir to coat. Cook over medium heat, stirring every 2–3 minutes, for 6–10 minutes. At 6 minutes: slightly softened with snap. At 10 minutes: tender throughout with light color. For very soft peppers, cook 30–40 minutes over medium-low, stirring occasionally. Add garlic halfway through cooking. If browning too fast, add a splash of white wine or water and briefly cover to steam.

Pour in the 1 can crushed tomatoes and stir to combine. Cook over medium heat for 8–10 minutes, stirring occasionally, until the sauce thickens, darkens slightly, and 3 tbsp neutral oil such as vegetable or canola begins to separate at the edges.

Reduce the heat to medium-low. Add the room-temperature ½ cup plain whole-milk yogurt room temperature one tablespoon at a time, stirring constantly after each addition to prevent it from curdling. Once all the ½ cup plain whole-milk yogurt room temperature is incorporated, stir and cook for 2 more minutes.

Add the marinated 2 lb boneless, skinless chicken thighs cut into 1.5-inch pieces to the Pot. Stir well to coat every piece in the sauce. Increase heat to medium-high and cook for 5 minutes, stirring occasionally, until the chicken is sealed and no longer pink on the outside.

Rinse peppers under cold water and pat dry. Slice off tops and bottoms, stand upright, and cut down along the inside to remove seeds and white ribs. Slice lengthwise into ½-inch strips; halve crosswise for shorter pieces. Keep sizes uniform so everything cooks evenly. If adding onion, slice it now. Measure out olive oil, salt, and pepper. Have everything ready before the pan goes on — sautéing moves fast.

Heat a large Skillet over medium heat. Add 1 tbsp olive oil per 2 peppers; warm 30–60 seconds until shimmering. Add pepper strips in a single layer — work in batches if crowded. Season with salt and pepper, stir to coat. Cook over medium heat, stirring every 2–3 minutes, for 6–10 minutes. At 6 minutes: slightly softened with snap. At 10 minutes: tender throughout with light color. For very soft peppers, cook 30–40 minutes over medium-low, stirring occasionally. Add garlic halfway through cooking. If browning too fast, add a splash of white wine or water and briefly cover to steam.