• 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

• 1 ½ pound tomato ripe, and preferably on the vine or heirloom
• ¼ cup extra virgin olive oil plus additional for coating the baking dish
• ½ cup onion chopped
• ½ teaspoon dry oregano
• 1 tablespoon Italian parsley chopped
• 1 teaspoon Kosher salt
• 1/3 teaspoon freshly ground black pepper freshly ground
• 2 clove garlic finely chopped
• 1 ½ pound zucchini sliced into discs about 1/8 inch thick
• ¼ cup Parmesan cheese