Ingredients
1 tbs. vegetable oil
1/2 an onion, chopped
1/2 tsp ginger paste
1/2 tsp garlic paste
1/2 tsp cumin powder
1/2 tsp coriander powder
1 tsp red chili powder (or more if you like it pungent)
salt to taste
a little bit of hot water (I usually boil some before cooking and add as needed from the kettle)
3 boneless, skinless chicken thighs, cubed
3 heaped tbs fat-free sour cream
2 tbs evaporated milk
1/2 tsp paprika
2 tbsp chopped fresh coriander leaves

Directions
Heat the oil in a medium non-stick pan. Gently fry the onion until brown.
Add the ginger and garlic pastes and mix. Next add the cumin, coriander, chili, salt and a little water. Cook for about a minute.
Increase the heat and add the chicken. Brown for 2-3 minutes, then stir in the sour cream and evaporated milk one tablespoon at a time. Incorporate the cream and milk well into the chicken, tossing to coat. Add hot water if necessary. Simmer until the chicken is tender, about 4 minutes. Add the paprika and mix well. The gravy should be reduced by now.
Plate and sprinkle with fresh coriander. Serve with roti, naan or any other Indian flatbread, and lemon.

Recipe via: http://www.grouprecipes.com/504/cumin-coriander-chicken.html