Heat oil in a non stick pan and fry the crushed garlic cloves and green chillies until golden brown.

To this add the shallots and saute until the color fades. Add one teaspoon soy sauce, salt and the chicken pieces and mix well. Cook with the lid closed for about 5-10 minutes,stirring occasionally. Add a splash of water, if it gets dry just so that it cooks easily.

Once the chicken is cooked, add the tomato sauce and taste now.

Time to balance the flavors- add additional salt, some pepper, the second teaspoon of soy sauce if required and some sugar to get it all in sync.

Now, just add the basil leaves and squeeze the lime into the mixture. The basil leaves should just get blanched and should not overcook.

Serve hot. Goes with fried rice, roti or any flat bread and even as a starter.