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Heat the butter in your pan until melted, and then add the onion and saute for 5-6 minutes.
Add the garlic and grated ginger, cooked for another minute, before adding in the tomato paste and all of your spices/seasonings. Cook for a minute or two, stirring the mixture together.
Add the crushed tomatoes. At this point, you could blend the sauce until smooth but you could also leave it as is if you prefer.
Stir in the chickpeas and simmer them in the sauce for 10 minutes.
Finally, stir in the cream and lemon juice on low heat until warmed through, and then top the curry with the fresh cilantro.