Roughly dice the onion, mince the garlic and grate the ginger.
Add to a large pot or dutch oven with the oil.
Saute for about 5 minutes or until the onion looks translucent.
Add in all of the spices, salt and sugar. Saute an additional 2-3 minutes.
Add in all remaining ingredients aside from the chickpeas.
Let simmer for 5 minutes.
Use an immersion blender or transfer to a regular blender and process until smooth. Start the blender on the lowest speed and slowly turn it up, keep the lid slightly ajar so heat can escape.
Transfer back to the pot. Drain and rinse the chickpeas and add to the pot.
Stir to combine. Let simmer for 5-10 minutes to allow the chickpeas to absorb the flavor. Taste and adjust seasonings as desired.
It will seem pretty saucy, which is expected with tikka masala, but if you want to thicken it up a bit, stir in 1-2 tbsp of rice or all purpose flour and simmer to let it thicken. Keep it mind it will also thicken naturally as it sits, so if you're prepping this ahead of time, I don't recommend adding any flour.
Serve over steamed rice and garnish with fresh chopped cilantro.