In a pre-heated pot, add butter and oil. Add onions, cumin, and bay leaf to it and cook it for a while.
Then, add chicken to it. After that, add turmeric powder, garam masala, coriander powder, red chili powder, and ginger-garlic paste to it. Add one cup of water and cook it for about 20 minutes.
In a pan, heat two cups of water and boil broccoli florets in it. Take them out and dip them once in cold water. Boil the carrots as well.
To the pot with the cooked chicken, add boiled white chickpeas, salt, and tomato puree. Also, add the boiled vegetables. Also add 2 cups of water to it.
Stir the mixture and bring it to a boil. Add salt and pepper to taste and reduce the heat to a simmer.
Cover the pot, vented on one side, and let the stew simmer for 15 minutes, stirring occasionally.
Remove the pot from heat when stew has thickened. Garnish with the remaining chopped cilantro. The chicken chickpea stew can be served with jeera rice (cumin rice).