Heat Oil in a large pan over medium heat.

Add the Onion and cook, stirring occasionally, until softened, about 4-5 minutes.

Stir in the Garlic Paste and Ginger Paste, sautéing for 1-2 minutes until aromatic.

Add the Tomatoes and cook for 3-4 minutes, stirring often, until the oil begins to separate from the mixture.

Sprinkle in the Spices (Salt, Coriander Powder, Cumin Powder, Turmeric Powder, and Chilli Powder). Stir well and cook for 2-3 minutes to toast the spices and release their flavor.

Add 2 tablespoons of water (or liquid from the canned tomatoes) to prevent sticking and cook the mixture further for 3-4 minutes.

Add the Chicken pieces to the pan and cook for 6-8 minutes, stirring occasionally, until the color changes and the chicken is lightly seared.

Stir in the Chickpeas, ensuring they are evenly coated in the mixture, and cook for 3-4 minutes.

Pour in enough Water to cover the chicken and chickpeas. Bring to a boil, then reduce the heat, cover, and let it simmer for 15-20 minutes or until the chicken is tender and fully cooked.

Finish by adding the chopped Coriander and Dried Fenugreek, stirring well. Cook for an additional 1-2 minutes to combine the flavors.