First, soak 4 hrs and boil the chickpeas and the lentils. Drain and set these aside.

Heat oil, add the cumin seeds and allow them to splutter. Add the onions and fry until golden.

Then add the ginger and garlic pastes, fry for a minute until fragrant.

Next, add the tomato paste plus the chopped tomatoes. Cook over medium heat until the tomatoes are all mushy and oil gets released from the sides.

Turn the heat up and add the chicken pieces. Sprinkle the cumin powder, coriander powder, red chilli powder, turmeric powder and salt, stir them in.

Stir-fry the chicken pieces until the begin to take colour, then turn the heat down to medium and add the whisked yoghurt.

Cook while stirring regularly until some oil begins to get released from the sides and the yoghurt is incorporated.

Then add about half a cup of water, mix well and then cover the pan and turn the heat down to low.

Allow the chicken to simmer gently for about 10-15 minutes giving an occasional stir.

When the chicken is tender, add the chickpeas and boiled lentils and stir them in.

You can add some water depending on how much gravy you prefer. Let everything simmer together on very low heat for another 10 minutes, for a thicker gravy,

Mash some of the chickpeas and add it back into the gravy.

Sprinkle the garam masala, slit chillies and chopped coriander just before turning the heat off.

Serve with naan bread, parathas or rice.

Tip.
I usually mash the boiled masoor dal (lentils) as this helps thicken the gravy considerably..