In a bowl, add thick curd along with all the spices mentioned above except chaat masala and mix well.
Add the cooked chickpeas to the yoghurt mixture and combine well in such a way that all the chickpeas are nicely coated with the masala.
Cover the bowl and refrigerate for 10-15 minutes.
Once 15 minutes is done. Take out the chickpeas bowl out of the fridge and keep aside.
Heat a frying pan with 3tsp of oil, add the marinated chickpeas along with the masala.
Cook on medium flame stirring continuously until the masala is cooked well. It took 12 minutes for me here.
Finally, switch off the flame and sprinkle chaat masala.
Garnish with finely chopped coriander leaves and enjoy tasty, delicious Roasted Tandoori Chickpeas.