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