Mix 1 cup Probiotic Yoghurt, garam masala, brown sugar, chilli powder, cumin powder, coriander powder, minced ginger and minced garlic in a bowl. Coat chicken in mixture, cover and refrigerate for 2 hours.
Heat coconut oil and butter in a saucepan over medium-high heat. Add onion and cook for 3 minutes or until softened. Add chicken mixture to pan and cook for 5 minutes. Add tomato puree and stock, bring to the boil and them reduce heat to low, allowing mixture to simmer for 10 minutes until it has thickened slightly.
Serve with Basmati rice, coriander leaves and a side of warmed naan bread and papadums.