Creamy Curried Chickpeas

In brackets is the quantity when I'm only making this recipe to go with rice. The un-bracketed quantity is for a multiple dish meal.

Serves 4 as a main course

(OPTIONAL: Saute ½ onion chopped and 2 cloves chopped garlic for 4 to 5 mins then add ingredients)

1lb/453.6ml canned tomato puree or unseasoned tomato sauce

3 cups (1lb12oz/780g) milk

4 cups (1lb10oz/780g) cooked chickpeas (or 400 to 500g paneer) (OR BOTH, by halving the amount of each)

4 tsps. garam masala

1 tsp paprika or cayenne or Indian red chili powder or both

1 tsp salt

1 tsp sugar

1½ tsp garlic powder or 4 tsps. minced ginger and garlic or ginger-garlic paste

4 bay leaves, optional

4 Tbsps. (75g) yogurt 

+ 4 tsp yogurt for garnish drizzle

cilantro, sliced green chilies and lime for garnish

1. In a large skillet over medium heat, add all the ingredients and mix really well. Bring to a boil. Taste and adjust salt and flavor. You can add more garam masala if you like or some ground cumin and ground coriander for additional flavor.
2. There will be a lot of liquid. Cook down at least 20 minutes, maybe longer. 
3. The sauce will thicken more as it cools so you don’t want it too thick while it’s hot.
4. Serve the butter chickpeas garnished with cilantro, lemon juice, and sliced green chillies or with rice or flatbread, or naan. You can also add a garnish of cream.