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In a large stockpot over medium-high heat, melt the butter
Add the onion and cook for a minute
Add garlic, garam masala, ginger, chili, cumin, and cayenne
Continue to cook, scraping the bottom of the pan constantly 3-4min
Add the tomato sauce while vigorously scraping the bottom of the pan to deglaze any stuck spices
Cook for 3 minutes, then add the coconut milk and broth
Bring to a simmer and cook for 10 minutes, then add the shredded chicken
Bring to a simmer and cook until the chicken is warmed through
Season with salt and pepper to taste
Serve warm with lime, cilantro, naan and/or rice