Butter Chickpeas

Heat clarified butter in a large skillet over medium-high heat.

Add the diced red onion and sauté until softened and lightly browned.

Stir in the garlic ginger paste and cook for about 30 seconds until fragrant.

Add the tomato paste and cook, stirring constantly, for 1-2 minutes to cook out the raw flavor.

Add the butter chicken masala spice blend, lower the heat, and toast for 1-2 minutes, stirring to prevent burning.

Pour in the can of fire-roasted tomatoes and stir to combine.

Add about half of the heavy cream to the pan.

Use an immersion blender to blend the sauce directly in the pan until it's smooth.

Stir in the remaining heavy cream until you reach your desired color and consistency.

Taste the sauce and season with salt as needed.

Add the drained and rinsed chickpeas to the sauce and stir to coat.

Bring the mixture to a gentle simmer.

Reduce the heat to low, cover the skillet, and let it cook for a few more minutes to allow the flavors to meld.

Uncover and finish by crumbling the dried fenugreek leaves between your fingers over the dish.

Serve hot, scooped up with warm naan bread.