In a large pan, heat oil on medium heat for 1 minute. Add onions and cinnamon, and sauté
for 5-8 minutes, until golden brown. Add garlic and sauté for another 4 minutes. Add ginger,
tomatoes, salt, black pepper, turmeric, cumin, coriander, garam masala and deggi mirch
masala. Cook this masala for 5 minutes, or until the oil separates.
Remove and discard skin from the chicken thighs. Wash thighs and add to the masala. Cook
them for 10 minutes, until the chicken looks cooked from the outside. Add sour cream and
water and stir well. Increase the heat to medium-high. When curry starts to boil, reduce the
heat to medium, cover and cook for 15 minutes, stirring 2 or 3 times, until chicken is
completely cooked.
Remove and discard the cinnamon stick. Cool curry for at least half an hour. Transfer cooled
chicken to a mixing bowl. Peel chicken meat off the bones. Discard bones and stir
chicken back into the curry. Just before serving, heat curry on medium heat until it starts to
boil lightly. Stir in cilantro.
To Serve divide curry evenly among six bowls | Wine A Spanish Tempranillo with good fruit
and balanced tannins is a great compliment to this curry
