Heat oil and butter in a non-stick pan over medium flame. Add cumin seeds and let it sizzle and splutter. Once it has browned, add the onions. Saute until the onions are slightly brown around the edges.
Add ginger and garlic paste. Cook for 2-3 minutes or until the raw smell goes away.
Pour tomato puree and continue to cook for 5 minutes.
Add kasuri methi, paprika powder, turmeric powder, coriander powder, cardamom powder, and garam masala powder. Add salt and sugar. Cook till oil surfaces.
Pour water and bring it to a boil. Then add boiled chickpea.
Simmer until the gravy reduces a little. Turn the heat off and add chopped coriander leaves. Give it a good mix.
Garnish chickpea tikka masala with remaining coriander leaves. Serve with bhature and mango achaar.
