Step-1I used chicken that I marinated in a mix of masala, curd and lemon juice.
Masala I used was a mix of chilli, coriander, turmeric, dry mango powder, cum powder and black pepper, 2 gram ghee with about 50gram curd for 500 gram chicken.
I haven't added the macros for marination as they are negligible for the 100 gram chicken used.
Step-2Boil the 100 gram channa for 5 whistles, approx 20 mins (after soaking them for 5-8 hours, duh!)
Step-3Separate the boiled channa from its broth (save the broth)
Step-4Add 5 grams ghee to a pan
Step-5on medium heat, place the chicken breast over the ghee
Step-6let it roast on one side for 4-5 mins
Step-7While the chicken is getting cooked, add 5 gram ghee to another pan
Step-8Throw in all the dry spices (cloves, black peppercorns, bay leaf, etc)
Step-9add the chopped chilli
Step-10after stirring for 30 seconds, add in the boiled channa
Step-11stir the channa in the ghee for about 5 min
Step-12add about 50 ml channa broth
Step-13add all the masalas ( haldi, lal mirch, cumin powder, coriander, kasturi methi) and salt as per taste
Step-14cook the masala for 2 mins
Step-15add 100 ml channa broth
Step-16keep cooking it until the gravy has reduced to desired thickness
Step-17Hope you haven't forgotten about the chicken. You should have cooked it for 4-5 minutes on both sides.
Step-18Garnish the channa with coriander and place the chicken on the gravy. Bismillah!