Step 1

Melt butter in a large, heavy bottomed pot or Dutch oven over medium heat. Stir in onion and ½ tsp salt. Cook until golden and brown around the edges, stirring occasionally, about 20 minutes. (Don’t be tempted to turn the heat up higher than medium. Keeping it on medium ensures even browning without burning the butter).

Step 2

Stir in garlic and ginger and cook one minute. Stir in cumin, paprika, garam masala and cook 30 seconds more.

Step 3

Add tomatoes with their juices. Using a large spoon or flat spatula, break up or smash the tomatoes in the pot. Stir in the coconut milk and the remaining 1 tsp salt. Bring to a simmer and continue to cook for 10 minutes, stirring occasionally, and continuing to mash up the tomatoes, if necessary to help them break down.

Step 4

Stir in chickpeas and pinch of cayenne, if you like. Bring the pot back up to a simmer and cook, stirring occasionally, for 15 minutes more. Taste and add more salt, if necessary. Serve over rice and enjoy!