• 2 pound boneless skinless chicken breast

For marinade:

• 1/2 cup plain Greek yogurt
• 1 1/2 tablespoon fresh ginger grated
• 3 clove garlic minced
• 1 lime juiced
• 2 teaspoon Kashmiri red chili powder or cayenne more or less to taste
• 1 teaspoon ground turmeric Haldi powder
• 2 teaspoon garam masala
• 3/4 teaspoon Kosher salt more or less to taste, or dietary preference

For the sauce:

• 1 teaspoon garam masala
• 1 teaspoon Kashmiri red chili powder or cayenne more or less to taste
• 1 teaspoon ground turmeric
• 4 tablespoon ghee or butter divided
• 2 cup onion finely diced
• 2 teaspoon fresh ginger grated
• 3 clove garlic minced
• 15 ounce canned tomato puree or canned tomato sauce (if using lessen water by 1/4 cup or so)
• 1 cup water
• 1 cup heavy cream
• 2 tablespoon dried fenugreek

For garnish:

• 2 tablespoon fresh cilantro chopped

For the tofu:

• 14 ounce extra-firm tofu drained
• 1 tablespoon avocado oil
• 1/3 teaspoon freshly ground black pepper
• 1 tablespoon corn starch

For the aromatics:

• 1 bunch fresh chive chopped 1/4 inch
• 1 1/2 tablespoon fresh ginger grated

For the vegetables:

• 1 tablespoon avocado oil
• 3 carrot large, peeled and julienne-cut
• 4 head baby bok choy cut into 2 inch lengths
• 3 zucchini cut into 2 inch lengths about 1/2 inch wide

For the sauce:

• 1 tablespoon corn starch
• 3 tablespoon dry sherry or Shaoxing wine
• 1/3 cup vegetable broth
• 2 tablespoon gluten free soy sauce more or less to taste or dietary preference
• 3 tablespoon brown sugar
• 2 teaspoon sesame oil