Soak the chickpeas in water for a minimum of 2 hours although overnight soaking would be the best.

Then pressure cook the chickpeas till they are soft and tender.

Heat oil in a pan and add the ginger and garlic. Saute until lightly brown on both sides.

Then add the onions and keep cooking till the onions have a similar brown color.

Drizzle in the tomato puree and keep cooking till the oil separates out.

Mix in all the dry masala powders; i.e. coriander powder, chilli powder, turmeric, and chose masala and continue cooking for 2-3 minutes.

Then add the chickpeas, the shredded chicken and 2 cups of water and bring the mixture to a boil.

Once it is boiling reduce the heat, add the heavy cream and continue cooking for at least 10 minutes till the flavors come together.

Season with salt.

Turn off the heat. Serve with your choice of bread or with rice.