Tasteful Tikka Masala

Herbs/ Spices: 1 tsp ground coriander, 1 tsp ground garam masala, 1 tsp ground cumin, 1 tsp ground smoked paprika, ½ tsp ground turmeric, ½ tsp ground cardamom, ½ to 2 tsp ground cayenne pepper and ¼ tsp ground cinnamon.
Herb Fed Chicken breasts (boneless and skinless)
15 ounces of tomato sauce
1 large white onion diced
2 tablespoons butter
2 cloves of garlic
1 cup of double cream
1 tablespoon vegetable oil
Salt and pepper to taste

Combine all spices together in a small bowl.
Add the diced onion and butter to a large pot over medium heat and cook until onions are translucent, stirring frequently for about 5 minutes.
Add garlic and sauté for about 2 to 3 minutes, stirring frequently so as not to burn. If more butter is needed, feel free to add a little.
Add in half of the spice mixture and stir to combine.
Add tomato sauce and heavy cream and the remaining spices and stir to combine.
Continue to cook over medium-low heat until sauce thickens, stirring frequently. The cook time can vary depending on the type of pan and stove you’re cooking on, but generally between 10 and 15 minutes.
While the sauce is cooking, slice chicken breasts into two filets each, creating four equally sized pieces, season the chicken with salt and pepper.
Add vegetable oil to a large pan and cook the chicken breasts over medium heat until golden brown on both sides and the internal temperature reaches 165 degrees F.
Chop the chicken into chunks and add it to the sauce, let lightly simmer for a couple of minutes.
Serve over basmati rice with naan bread.

Superfood Salad (with Turkey leftovers)

Serves: 4

Serves: 4

Serves: 4

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