MAKING:

1. In a bowl, combine boiled chickpeas with all of the ingredients for the marinade; let marinate for 10 minutes to an hour.

2. Heat oil in a large skillet or pot over medium-high heat. Add some whole spices like cloves, bay leaves. When sizzling, add marinated chole. Cook till the marinated mixture changes color to dark for about 5 minutes on medium to high heat.

3. Now, if making the gravy, follow the steps below but I like dry version of most tikka recipes.

4. Melt the butter in the pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.

5. Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.

6. Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.

7. Stir the cream and sugar through the sauce. Add the prepared chole tikka into the pan and cook for an additional 3-5 minutes until the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.

SERVING:

8. Garnish with cilantro (coriander) and serve with fresh, hot basmati rice.