Biriyani Kurma~ Restaurant style side dish for Biriyani

What is your favorite side dish for Biriyani? Most restaurants serve a kurma like thin gravy or an eggplant curry and raita. I like them all and and cannot tell which one is the best. 
When I make Biriyani at home, raita is always made since its easy and it soothes the stomach too. The taste of the side dish that is served as accompaniment for Biryani in restaurants is extemely delicious. I was trying to reproduce something similar and ended up with this recipe which I can guarantee came close to restaurant quality. My version is made with chicken but it can be made without it too. Goes well with Biryani , Pulao, Roti and Parotta as well.


Prep time: 5 minutes 
Cook time: 25 minutes
Spice Level: Medium 
Recipe Level: Intermediate
Serves: 4

Ingredients:

1. 1 cup finely sliced onions
2. 1 cup finely chopped tomatoes
3. 2 cups cut chicken pieces (preferably with the skin)
4. 1/2 cup cooked masoor dhal
5. 1 1/2 teaspoon ginger garlic paste
6. 8 green chillies
7. 1 cup yogurt
8. 1/2 cup thick coconut milk
9. 1/4 teaspoon turmeric powder
10. 1 teaspoon chilli powder
11. 1 teaspoon coriander powder
12. 1 tablespoon kasuri methi
13. salt to taste
14. 2 tablespoon oil

To Season:

1. 1 teaspoon cumin
2. 3-4 cloves
3. 2-1″ cinnamon

Procedure:

1. Marinate the chicken with all the powders.
2. Heat oil in a heavy bottomed vessel, add cloves, cinnamon and when they pop add cumin. Add onions and fry till transparent. Grind the green chillies along with the ginger garlic paste and add to the onions.Sauté for few minutes.
3. Add the chicken and tomatoes and mix well until the chicken changes color and the tomatoes turn soft .
4. Add a cup of water and salt and bring to a boil. To this add the yogurt and combine well. Cook with lid on simmer till the gravy thickens.
5. Now add the cooked dhal and coconut milk and mix. Bring to a boil, add kasuri methi and garnish with chopped coriander leaves.
6. Serve with Thengai Paal sadham, Biriyani, roti or Parottas

TIPS:  I have used 4 tablespoon coconut milk powder mixed in half a cup of warm water for the coconut milk. You could also use fresh pressed coconut milk.
I typically do not use chicken with the skin in my cooking. I used it in this recipe for flavor and chicken broth could be substituted. This kurma can be made without the meat too. 
Toor dhal could be used instead of the masoor dhal.