On low heat, add oil, cumin, black peppercorns, black and green cardamom, cloves, cinnamon, and bay leaf in a pot. Cook till it is fragrant.

Add the chicken pieces and cook until the chicken pieces are longer pink. Add ginger garlic paste and saute for a couple of minutes.

Add the powered spices (turmeric, cumin, coriander, red chili powder), and salt.

Cook for a couple of minutes to ensure it does not burn if needed; add a couple of tablespoons of water.

Add tomatoes and mix well till it's incorporated.

Add diced onion and cook till onion is soft.

Add chickpeas mix well, and cook covered for a few minutes.

If using canned chickpeas, add little water so the chickpeas can become soft and tender. Cook a little longer.

Adjust the consistency of the gravy by adding water if needed.

Remove from heat and garnish with chopped cilantro and julienne ginger.

Serve it hot alongside roti, tandoor roti, or rice.