Fry chicken with turmeric and salt in 1 tsp mustard oil until golden brown and crispy (or air fry). Set aside.
Heat 1 tsp mustard oil, fry garlic and red chilies. Remove.
Roast halved tomatoes with a pinch of salt until charred, peel skins, and blend with garlic and chili.
In a large bowl, mix chicken, onion, cucumber, green chili, coriander, lemon juice, sugar, pepper, and salt.
Pour in roasted tomato puree and mix well (hands work best).
Top with extra coriander and crushed peanuts.
