Add the olive oil and heat up on medium heat until hot
Add the diced onions then cook until lightly browned on medium heat for 4-5 minutes
Add the garlic paste and ginger paste then cook for 2-3 minutes
Add the chilli powder, salt, turmeric powder, Kashmiri chilli powder and coriander powder then cook the spices for 4-5 minutes
Add 50ml of the water and cook for 1-2 minutes
Add the chicken and increase the heat to high then cook for 4-5 minutes until the colour changes
Add the chopped tomatoes and cook for 3-4 minutes on medium heat until softened
Add the yoghurt and stir immediately to prevent any curdling then cook for 6-8 minutes
Add the boiled chickpeas and cook for 6-8 minutes -you could use canned chickpeas as well
Add the remaining 300ml of water then cover and cook for 8-10 minutes on medium heat
Add the chopped bullet chillies, ginger, and coriander then cook for 1-2 minutes
Serve alongside some homemade chapatti then enjoy!
