2In a bowl, mix tomato paste with 1 Tablespoon water. Then add remaining sauce ingredients, mixing as you go. Add garbanzo beans & canned greened chilies, if using.
3Salt & pepper chicken pieces generously on both sides.
4Heat 3 Tbsp. olive oil, cinnamon stick, cardamom, & cloves. Add chicken and brown lightly on both sides. Remove to baking dish. Stir fry onion, ginger & green chilies (if using fresh) till light brown. Place over chicken in dish.
5Add last Tbsp. of oil to pan, and stir fry mustard seeds. When they start to pop, add garlic, quickly followed by sauce, when garlic starts to brown. Once heated and bubbly, pour over chicken & onions in baking dish.
Bake uncovered 25 minutes.
Remove & discard cinnamon stick, cardamom pods, and whole cloves, and serve immediately (with rice, veggie dish or salad.)