1. Mince the onions, garlic, ginger, and chili in a food processor. 2. Warm the oil in a nonstick skillet over medium-high heat. Add the cumin seeds. After a few seconds, when they begin to sputter, add the minced onion mixture. 3. Saute, stirring occasionally for 5 to 10 minutes, until the onions are browned. 4. Process the tomatoes in the food processor until smooth. 5. Reduce the heat to medium under the skillet and add the tomatoes. Cook for 5 to 8 minutes, until all the liquid has evaporated and the oil appears around the edges. 6. Add the sour cream and the yogurt and stir continuously for about 5 minutes, until the oil appears again. 7. Add all the spices and salt and cook for one minute. 8. Now add the chicken thighs, coating well with sauce. Cover and bring to a boil. 9. Immediately reduce the heat to medium-low and cook, stirring occasionally, for 30 minutes, or until the chicken is tender. 10. Uncover and mix in the lemon juice and fresh coriander leaves. 11. Transfer to a serving dish and serve alongside plain rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
