Heat the butter in a heavy frypan and brown the chicken in two batches, about 10 minutes. Set aside.
To the frypan add the onions and spring onions. Cook until onions are tender, about 5 minutes.
Stir in chickpeas, water, garlic, ginger, salt and pepper, cinnamon and red pepper. Return the chicken to the pan. Bring to a boil, reduce heat to a simmer, cover and cook, stirring occasionally, 45 minutes. Stir in coriander and serve.