Fry the Onions in oil until golden brown and remove it in a separate dish
Now put the Ginger, Garlic and Chilli paste in the oil and lighly fry
Add the Chicken pieces and fry it in the oil with all the paste for about 5 minutes
Now add the fried onions in the Chicken and stir well
Add all the spices in the Chicken and stir again for about 5 minutes. Check the spice level and increase if you want it hot.
Add 1 cup of the Chickpea water in the Chicken and let it cook for about 10 minutes
Now add the Chickpeas in the Gravy and let it cook for another 5 minutes, add water if the gravy get dry
While stirring just mash a bit of the Chickpeas to make the gravy a bit thick, don't mash much
Now add the sliced green Chillis and cover the dish with a lid, you can add a little more water around 1/2 cup.
Let it cook for about 5 minutes
For the tempering/tadka, take oil in a separate dish and heat it. Add the Kashmiri red Chilli powder and stir
Now pour the oil on top of the Chicken and Chickpea gravy
Your Murgh Cholay is ready, serve with Hot Nans/Chapatis alongwith fresh salad