In a bowl, mix the yoghurt with curry powder, turmeric, salt, and ground coriander. Set aside.
For the curry, heat the butter/ghee in a large pan, add the cumin seeds, and let them sizzle for a few seconds.
Add the cloves, garam masalad and chopped green chilies. Stir and cook for a few seconds.
Remove from the heat, add the spiced yoghurt mixture, and stir continuously for a few seconds.
Return to low heat and cook for 2 minutes
Add the drained chickpeas and cook for another 8-10 minutes
Serve straight away with steamed rice or flatbreads
Optional: top with fresh coriander before serving
