Rotisserie Butter Chicken

Ingredients

• 2 whole rotisserie chickens, skin removed (~1200g meat)
• 60g (4 Tbsp) butter
• 60g (4 Tbsp) tomato paste
• 30g (2 Tbsp) garlic paste
• 30g (2 Tbsp) ginger paste
• 794g (28oz can) fire-roasted tomatoes
• 40g (about ¼ cup) cashews
• 240g (1 cup) water
• 1.5 Tbsp garam masala
• 1 Tbsp paprika
• 2 tsp spicy curry powder

Instructions

1. Add butter to a pan, along with tomato paste, garlic paste, and ginger paste. Fry for about five minutes.
2. Add the curry spice blend and toast for 30 seconds.
3. Add fire-roasted diced tomatoes, cashews, and a cup of water. Bring to a simmer and partially cover.
4. Remove the skin and shred the meat from the rotisserie chickens.
5. Blend the sauce until smooth.
6. Add the chicken to the pot, pour over the blended sauce, and simmer for five minutes.
7. Add a can of fat-free evaporated milk, Greek yogurt or skyr, honey, and some garam masala. Mix well.
8. Serve over rice.