Remove skin from rotisserie chickens and shred the meat (~1200g total)
Melt butter in a large pot or pan
Add tomato paste, garlic paste, and ginger paste to the butter and cook until fragrant
Add fire-roasted tomatoes and water to the pot
Blend cashews into a paste and add to the sauce
Add all curry spices (garam masala, paprika, curry powder, black pepper, cayenne, cardamom, and salt) to the sauce
Stir in the shredded chicken meat
Add Greek yogurt and evaporated milk to finish the sauce
Stir in honey and adjust seasonings as needed
Cook basmati rice according to package directions
Divide the butter chicken and rice evenly into 10 servings
Store leftover meals in freezer-safe containers
Microwave for 4-6 minutes to reheat when ready to eat
Garnish with fresh cilantro and a dash of garam masala before serving
