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Instructions
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1. In a large pan, heat oil on medium heat for one minute. Add onions and cinnamon, and saute for five to eight minutes, until onions are golden.
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2. Add garlic and saute for four more minutes. Add ginger, tomatoes, salt, pepper, turmeric, cumin, coriander, garam masala and cayenne. Cook the masala for five minutes, until the oil separates.
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3. Add chicken to the masala and stir thoroughly. Cook for 10 minutes, until the chicken looks cooked on the outside.
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4. Add sour cream, cream or coconut milk, and stir. Increase the heat to medium-high. When curry starts to boil, reduce the heat to medium, cover and cook for 15 minutes, stirring two or three times, until chicken is completely cooked.
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Note: poke the thighs with a knife. If the meat is still pink, cook for five more minutes.
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5. Remove and discard the cinnamon sticks and add chickpeas.
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6. If using bone-in chicken, cool curry for at least half an hour and transfer cooked chicken to a mixing bowl. After chicken has cooled a bit, peel meat off the bones and discard the bones. Stir the chicken back into the curry and heat medium heat until it starts to boil lightly.
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7. Stir in cilantro immediately before serving.
