Take a stockpot sized pot and put it on medium high heat, wait a few minutes, and then add the oil. When the oil is hot then add in the onions and the cumin seeds & cook until the onions start to turn golden brown at the edges.

Onions in a pot, diced and golden edges
Add the garlic, ginger pastes and saute for 30 seconds, then add the tomatoes salt, chilli powder, turmeric powder, and coriander powder. Cover and keep it on medium high heat and then uncover, the tomatoes should have broken down and become jammy.

Stir your chicken pieces in and saute until the colour changes.

Now in goes a cup of boiling water, the chickpeas, and bring it to a boil, and then let it cook covered on low heat for another 15-20 minutes.

#Notes:

Chicken breast tends to overcook quickly, the best way to ensure a super tender chicken is to simmer for longer (30 minutes) than with bone in chicken pieces. For a longer simmer.