Chicken tikka masala

6-8 boneless/skinless chicken breasts cut into bite size pieces

2 tablespoons olive oil

1 bunch fresh cilantro, finely chopped (bottom stems cut off)

1 tablespoon lemon juice

1 can coconut milk

4 tablespoons finely chopped garlic

4 tablespoons finely chopped or grated fresh ginger

Small pinch cayenne pepper (or more, for a spicier dish)

Generous pinch of salt (you can add more to the sauce later, if needed)

1 tablespoon cinnamon

1 tablespoon chili powder

1 tablespoon turmeric

1 tablespoon ground black pepper

Combine all ingredients and bake at 400 for 1 hour

1/4 cup olive oil

1 tablespoon coconut oil

2 yellow onions, sliced thinly

6-ounces tomato paste (or less, for a less tomato-y sauce)

1 can coconut milk

28-ounces canned/boxed crushed tomatoes in their juice

1 tablespoon fresh lemon juice

3 tablespoons finely chopped garlic

1/2 cup water

2 teaspoons paprika

1/2 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon chili powder

1/2 teaspoon cinnamon

1/2 teaspoon garam masala (an Indian spice blend)

1/2 teaspoon turmeric

Saute onions in olive and coconut oils
Add remaining ingredients and simmer for 20 mins
Add chicken to sauce and cook for 20 mins