In a large pot, warm the oil over medium heat. Add the onion and the salt, stir and cook for 5-6 minutes or till nice golden brown. Add the ginger, and garlic then cook for 2 minutes. Lastly, add the spices (garam masala, cumin, curry, paprika, cayenne) and the tomato paste then stir together and cook for 2 more minutes.

Pour the can of chopped tomato fry well till all tomatoes get soft and cook well then add chicken fry well till all oil come up the surface and no longer pink then add 1 cup vegetable broth and chickpeas into the pot. Bring to a boil Reduce heat to a simmer then Cook 10 -15 minutes.

Add lemon juice sprinkle fresh cilantro a pinch of garam masala cover and rest for 2-3 minutes.
Serve warm with basmati rice, plain yogurt and naan. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.