Heat the vegetable oil in a pan over medium heat. Add the cumin seeds and let them splutter.

Add the chopped onions and sauté until they turn golden brown.

Add the minced garlic and grated ginger. Sauté for another couple of minutes until the raw smell disappears.

Stir in the chopped tomatoes and cook until they become soft and the oil starts to separate from the masala.

Add the coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for a few minutes until the spices are well incorporated.

Add the diced chicken pieces and cook until they turn white on all sides.

Pour in a 200ml water, cover the pan, and let the chicken cook until it’s tender and fully cooked.

Once the chicken is cooked, add the cooked chickpeas and garam masala. Mix everything together and let it simmer for a few more minutes.

Garnish with fresh coriander leaves.

Serve your delicious Murgh Chole with rice or naan bread. Enjoy!