- 6 tablespoons tomato paste
- 3 tablespoons vegetable oil
- 3 tablespoons minced, peeled fresh ginger
- 2 tablespoons garam masala
- 4 cups cubed rotisserie chicken
- 3 cups plain yogurt
- 1/4 cup cilantro leaves
In saucepan, cook first 4 ingredients over medium, stirring, until fragrant, about 2 minutes. Stir in chicken and yogurt. Cover and simmer until flavors meld, about 12 minutes; season. Divide among bowls; top with cilantro and serve with naan.