In a bowl, combine the Greek yogurt with 3 cloves grated garlic, 1 tsp ginger, 1 tbsp garam masala, 1 tsp cumin, salt and pepper to taste. Combine well, then toss in cubed chicken and coat. Allow to sit while you start the rice.
Cook rice per package instructions Preferred method: bring 3 cups water to boil in a pot. Stir in 3 cups instant rice. Cover with lid and turn off heat. Allow to stand for 10-15 minutes until steamed.
Once the rice is steaming, go back to the chicken. In a large pot or Dutch oven, drizzle a little oil and cook the diced onion and 3 grated garlic cloves over medium heat until the onion starts to become translucent.
Next, add in the coated chicken. Stir occasionally, until chicken is seared. While it sears, season the chicken and onion with the remaining spices- 1 tsp ginger, 1 Tbsp garam masala, 1 tsp cumin, 1 tsp tumeric, 1 tsp red pepper flakes, and salt and pepper to taste. Next, add in the tomato paste, stirring it around the pot for 1-2 minutes. Pour in the cocounut milk (NOT COCONUT CREAM), and stir. Bring this to a boil and reduce to a simmer, place a lid on the pot, and simmer until the chicken is cooked through.
Once the chicken is cooked through, stir in the butter and allow to melt. Check how much liquid has rendered, and if it is too thick/not enough liquid, then add in about 1/2 cup-1 cup of water or chicken broth until desired consistency. Serve this over steamed rice with a side of warm naan bread, and garnish with cilantro if desired.
