Heat 1 tablespoon oil in a large pot and add chicken pieces. Cook the chicken in batches making sure not to over-crowd the pan. Once the chicken is golden brown and cooked through, remove and set aside on a plate.
In the same pot that the chicken was cooked in, heat butter. Add turmeric powder and coriander and cook for about 30 seconds. Add the rice and then stir to coat with the spices. Cook for about 1-2 minutes, and then add chicken stock and salt.
Bring to a boil, and turn heat down to low. Cover and cook for about 15 minutes. Once the rice is done, let them sit for about 5 minutes and then serve.