In a large skillet, melt 2 tablespoons of butter over medium heat until bubbling. Add the diced red onion and sauté for 5-6 minutes, stirring occasionally, until the onion becomes translucent and soft.

Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

Mix in the tomato paste, turmeric, ground cumin, ground coriander, chili powder, garam masala, and salt. Cook for 1-2 minutes, stirring constantly until the spices are fragrant.

Pour in the crushed tomatoes, stirring to combine with the aromatics and spices. Allow the mixture to simmer for about 5 minutes.

Introduce the drained and rinsed chickpeas to the pan, stirring them into the sauce. Reduce the heat to low and simmer gently for 10 minutes.

Lower the heat further and stir in 125ml of heavy cream or coconut milk along with the lemon juice. Heat gently for another 2-3 minutes.

Remove the skillet from heat and garnish with freshly chopped cilantro. Serve warm.