Heat up oil, add chopped onions and fry till they are golden brown
Add garlic and ginger paste and fry together for a couple of minutes
Drain the chickpeas from the tin and run them through water
Add chicken and fry for a few minutes
Add chilli, salt, and coriander powder. Add some water and cook together till oil is released.
Add the tinned chickpeas to the mixture and some water. Cook for a about 5 minutes or so. Make sure to add enough water so that you end up with a gravy but not to much that the dish is watery.
Check to see that the chicken is completely cooked through
Dish out and garnish with fresh coriander leaves and whole chillies