Mix all the achari masala.
Cut a small slit into your green chilies making sure not to cut them open entirely. Stuff half the achari masala into your green chilies with your lemon juice. If you have masala left over that's just fine - you can just add it to the chicken later
Heat 3-4 tbsp of oil in a saute pan that has a lid on medium heat
Add your cry leaves and as soon as they sizzle add your ginger garlic pastes, achari masala (including what's left from stuffing chilies), chicken.
Give it a good stir to coat evenly - saute for about a minute
Take the pan off the heat, add your tomato puree/ chopped tomatoes and yogurt, mix well and bring to a boil on medium high heat.
Cover and simmer on low till the chicken is tender and oil rises to the top.
Crank up the heat to saute the mix down to your desired consistency then adjust seasoning.
Add your tomato paste, mix, top with stuffed green chilies and let cook covered on low heat for 5-6 minutes.
