Clean Wash and dry the chicken on a paper towel. In a heavy bottom pan pour the oil and when It smokes put the thinly sliced onion when translucent put the ginger garlic paste chopped tomatoes and tomato puree and sauté well. Add all the powdered masala including salt and let it all sauté for about 5 minutes. Now place all the chicken pieces in that and mix well and cover and let the chicken cook on a medium flame till almost done Add water if necessary . Keep stirring occasionally. In the meanwhile open the can of garbanzo beans and drain and rinse them in cold water. Let it drain in a strainer. In another saucepan take the oil when hot put the finely mined Garlic, Mustard seed, Cumin seeds, Kari Patta and Kasuri Methi and let it sauté for a minute. Now put the Garbanzo beans in this and cover and let it cook for 5 minutes. After that put this chana mixture in the chicken mixture and let everything come together for about minute or so. Finally add the coconut milk and let it simmer on a slow flame for about 10 minutes or till the oil seperates from the gravy and chicken  is done.

Note:-

If you prefer not to have gravy in your dish then skip adding the coconut milk. 

To Serve :-

Garnish With Coriander leaves and serve with plain White Rice and homemade Rotis or Parathas