In a medium pan, melt 2 tablespoons of butter over medium heat until bubbly. Add one diced red onion and sauté for about 5-6 minutes, stirring occasionally, until the onion is translucent and fragrant.

Next, stir in 2 minced garlic cloves and 1 tablespoon of grated fresh ginger. Cook for an additional minute, stirring frequently, until they're fragrant.

Dissolve 1 teaspoon of tomato paste into the mixture, followed by 1 teaspoon each of turmeric powder, ground cumin, ground coriander, alongside 0.5 teaspoon of chili powder and 2 teaspoons of garam masala. Cook this spicy mixture for 1-2 minutes.

Pour in one 400g tin of crushed tomatoes into the pan, stirring well to combine everything. Let the sauce simmer gently for 3-4 minutes.

Add in one can of drained chickpeas, stirring them into the sauce. Lower the heat and let everything simmer for about 10 minutes.

Lower the heat to low and gently mix in 125ml of heavy cream or coconut milk, along with the juice of ¼ to ½ lemon. Stir until the sauce is well combined and warmed through, about 2-3 minutes.

Finally, remove the pan from heat and garnish your Butter Chickpeas with a generous sprinkle of chopped cilantro. Serve hot over fluffy basmati rice, with warm naan, or alongside a refreshing cucumber raita.