Mix the flour, amchur powder, cumin seeds, salt, red pepper powder in a shallow bowl.
Fry the onions in the oil on high heat.
Remove the onions
Dry the chicken with a paper towel then lightly dust with just flour.
Dip the chicken into the egg then into the flour spice mixture.
Sear the chicken until brown on both sides.
Return the onions to the pot.
Add the water and peas and cover and steam for 10 minutes.
Roast the whole cumin seeds in a skillet over medium heat for 2 minutes. Allow them to cool for 2 minutes in a mortar then grind into a powder.
Mix together the sour cream and roasted cumin seeds.
Turn off the heat on the chicken once no longer pink inside and allow the pot to cool for 10 minutes so the yogurt will not curdle.
Add the sour cream mixture.
Garnish with cilantro.
Serve with rice or Raman noodles.
