Instructions

Heat 2 tablespoons vegetable oil in large saucepan over medium heat until shimmering. Add 1 finely chopped onion, 5 minced garlic cloves, 4 teaspoons grated ginger, and 1 stemmed, seeded, and minced serrano chile and cook, stirring frequently, until onion is softened and lightly browned, 6 to 8 minutes. Add ⅓ cup tomato paste, 1 tablespoon garam masala, 1 teaspoon ground coriander, ½ teaspoon ground cumin, and ½ teaspoon pepper and cook, stirring frequently, until fragrant and tomato paste begins to brown, about 2 minutes. Stir in reserved liquid from 2 cans chickpeas, scraping up any browned bits.
Transfer mixture to blender. Add ½ cup plain Greek yogurt, 2 tablespoons unsalted butter, and 1 tablespoon sugar and process until smooth, about 30 seconds, scraping down sides of blender jar as needed. Return sauce to now-empty saucepan and bring to brief simmer over medium heat. Off heat, season with salt and pepper to taste and cover to keep warm.
Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Pat 1 can young green jackfruit, drained and cut into ¾-inch pieces, dry with paper towels, then toss with remaining ½ cup Greek yogurt and ½ teaspoon salt until well coated. Spread jackfruit evenly over prepared sheet and broil until lightly charred, 10 to 12 minutes, flipping jackfruit halfway through broiling.
Stir jackfruit and 2 cans drained chickpeas into saucepan and bring to simmer over medium heat. Cover; reduce heat to low; and cook, stirring and scraping bottom of saucepan occasionally, until chickpeas are softened, about 15 minutes. Stir in 2 tablespoons chopped fresh cilantro and season with salt to taste. Transfer to platter and sprinkle with remaining 1 tablespoon chopped fresh cilantro. Serve.