Murgh cholay (chicken+chickpeas)

1. blend onion, tomato, and fried onions into a paste.
2. Fry ginger garlic paste in oil until fragrant, medium to high heat.
3. Add chicken, mix with ginger garlic paste.
4. Add all spices, mix and fry for two minutes.
5. Add tomato sauce and onion/tomato paste, mix with chicken and fry for another 2 minutes.
6. Pour in chicken broth and water until nearly all chicken is covered.
7. Cover with lid and let cook for 10 minutes.
8. Remove lid, add chickpeas.
9. Cook for additional 30 minutes with lid.
10. Add salt if necessary (chicken broth usually is enough).
11. Mix in cilantro and optional julienned ginger, enjoy!