This is a finger licking tangy dish, which could be tried out with any meat,seafood,or
vegetarian dishes too.
Can be served with any rice or rotis .Well,I made..as a side dish for biriyani.
Let me share the recipe right away!
500 gm boneless chicken
Few whole small onions
4-5 slit green chillies
Few thin strips of ginger
1 tblsp chilli powder
1 tsp kashmiri chilli powder
1 tsp.garam masala
4 tomatoes pureed
3 tblsp oil
1 tblsp gram dal flour
1 tsp sugar
1/2 tsp cummin seeds
1.5 tblsp amchur ( dry mango powder)
1 tblsp kasuri methi leaves ( dried fenugreek leaves)
Salt to taste
Heat oil in a wok/ kadai ,add the mustard and cummin seeds.
Add the chicken,ginger,green chillies and when the chicken changes color,add the
powders with the besan flour and mix well.
Next add the tomato puree and onions with the sugar and cook on a low flame till the
raw smell is gone and the oil separates.
Add kasuri methi leaves and cook till you need the required gravy.I made it a little dry as
i served as a side dish for biriyani.
Note: You could also fry/ roast the meat to add to this masala.