This vegetarian tikka masala is perfectly seasoned, spicy, and restaurant quality.
Heat butter over medium heat, then add onion and cook until slightly softened.
Add ginger garlic paste and cook until nicely browned, about 5 minutes. Add 1 tablespoon of water as needed so paste doesn't burn. Add spices and cook for 1 minute.
Add tomato sauce, tomatoes, bell pepper, chickpeas, and salt. Mix everything well. Bring to a simmer over medium heat. Let the sauce simmer until it thickens slightly and turns a darker color, usually about 10 minutes. Stir occasionally. Reduce heat as needed so that the sauce remains at a simmer.
Stir in cream, lemon, and fenugreek and reduce heat slightly. Simmer for 5 more minutes, then add more salt to taste. Serve over rice or cauliflower rice with naan. Garnish with cilantro if desired.