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.

1lb/453.6ml (2lbs/796mL) canned tomato puree or unseasoned tomato sauce (blended whole tomatoes work)

3 cups/1lb12oz/780g (6 cups/3lbs8oz/1560g) milk

3 cups/1lb12oz/780g (6 cups/3lbs8oz/1560g) cooked chickpeas

OR 400 to 500 (800g to 1kg) cubed paneer

4 tsps. (1Tbsp+2tsps) garam masala

1 tsp (2tsps) paprika or cayenne or Indian red chili powder or both

1 tsp (2tsps) salt

1 tsp (2tsps) sugar

1½ tsp (3tsps)garlic powder 

OR 4 tsps. minced ginger and 4 tsps. garlic (1Tbsp+2tsps each)

4 (4) bay leaves, optional

1 tsp (2tsps) dried fenugreek leaves, Kasoori Methi

4 Tbsps. (½cup) 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.
5. Additions: Saute ½ onion chopped and 2 cloves chopped garlic for 4 to 5 mins then add sauce ingredients. Add in more heat as needed.