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Add butter to a pan along with tomato paste, garlic paste, and ginger paste
Fry in the butter for about 5 minutes to let the flavors deepen
Add the curry spice blend and toast for 30 seconds
Add fire-roasted diced tomatoes, cashews, and 1 cup of water
Bring to a simmer and partially cover
Remove the skin and shred all the meat from two rotisserie chickens
Once the sauce has thickened, add it to a blender and blend until smooth
Add the shredded chicken to the pot
Pour the blended sauce over the chicken
Simmer for 5 minutes
Add the can of fat-free evaporated milk, Greek yogurt, honey, and garam masala
Mix everything together
Cook basmati rice and divide evenly into 10 servings
Serve butter chicken over rice
Store leftover meals frozen and microwave for 4-6 minutes to reheat