I got the idea for this recipe from Cat Cora's Classics with a Twist. I have changed a fair bit so if you like this you might like to check the original recipe.
Cut chicken thighs into bite sized pieces
Slice 4 spring onions and 1 leek
Pan fry both until chicken is golden
Remove chicken
Deglaze with 1 cup masala and add 1 cup chicken stock
Reduce by half
Switch off heat
Add tarragon leaves
1tsp Dijon mustard
Return chicken to pan
Stir through .25 cup of sour cream (I used a lot more)
Heat on low, do not boil
Serve on rice or with thick noodles
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