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In a wok or pot, sauté chopped onion in vegetable oil until translucent.
Stir in minced garlic, ginger, hot peppers (if using), cumin, coriander, paprika, chili powder, and turmeric.
Add one fourth of a cup water, puréed tomatoes, salt, and black pepper. Let it simmer over low heat for 5 minutes.
In a blender, blend boiled or canned chickpeas, yogurt, and water until smooth. Add the mixture to the sauce.
Add boiled or canned whole chickpeas to the pot. Cover and cook over medium heat for 10 minutes.
Stir in chopped fresh coriander.
In a separate pan, melt butter over medium heat. Add paprika or chili powder. Mix everything together and pour it on top of the chickpeas.
Stir well, ensuring the flavors are combined. Serve the creamy chickpea curry over rice or with naan bread.