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!

INGREDIENTS

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.mustard

1/2 tsp cummin seeds

1.5 tblsp amchur (  dry mango powder)

1 tblsp kasuri methi leaves ( dried fenugreek leaves)

Salt to taste

METHOD

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.