An incredibly easy recipe! My family loved the depth of flavors and I loved the ease of prep and wow factor of this dish.

Ingredients:
2 pounds of Chicken breast
1 tablespoon ginger garlic paste
1 – 1.5 cups yogurt
2 tablespoons gram flour/besan
Shan Bihari kabab masala
Charcoal
1/2 cup of oil

Method:
In a hot  non stick pan, toast the besan carefully till it has a golden color (you should also be able to smell the roasted aroma). Cut the chicken breast in 3 inch cubes and marinate with the ginger garlic paste, yogurt, shan bihari masala, half the oil and the roasted besan. Marinating overnight is ideal, but a few hours should also suffice. Heat oven to 375. Once heated place the marinated chicken in an oven proof casserole dish with a lid and cook covered for 15-20 minutes. Switch the oven setting to Broil (HI). Add remaining oil to the chicken and cook uncovered for another 15-30 minutes, stirring every 5 minutes untill the chicken has charred edges and the gravy has cooked off. The chicken may need another sprinkle of oil.

Dhooni : Make a small well in the middle of chicken. Place aluminum foil or a small steel bowl in that well. Heat a piece of charcoal on stove top till its red-hot in the center. Place coal in the foil boat/steel bowl, and add 1 teaspoon of oil on it. Replace lid on the saucepan and cover for 15-20 minutes. Garnish with chopped coriander. Serve with paratha or naan.