Meal-Prep Tikka Masala

This is NOT authentic Indian food.  It is, however, very tasty and super healthy (comes in under 400 cals with 40g of protein per serving for 6 servings.... make smaller portions and serve with rice if you want more carbs/less protein then I do).  It is loosely based on a chicken tikka masala recipe.

Spices:
Cumin (seeds if possible)
Tumeric
Cardamon
Garam Masala/curry powder (the better ones are usually labeled garam masala) (Do not use brittish style sweet curry powder unless you like that cloying shit but omg ewwwww you did not get this recipe from me if you do.)
Corriander if you cannot find fresh cilantro
Salt, pepper, maybe some cayane

Veggies:
1-2 inches chopped Ginger
3-7 cloves chopped Garlic
Serrano Peppers (or other 'green' tasting hot peppers of your liking) - this is to taste
1 large bunch Cilantro (fresh omg not dried) (If you cannot find fresh just use corriander, and add some fresh parsley if possible.)
1 Yellow Onion
1 can/2 cups Chick Peas
1 can Peas (leseur is my favorite)
Large bag (5 servings) Frozen Califlower
1lb fresh spinach
28oz Tomato Puree - or chopped/diced/etc tomatoes, whatever you have in the house rly.... except not ketchup or tomato sauce that has herbs/spices in it already

Other:
2lbs Boneless/boned skiness/skinned chicken breast (Thighs would possibly taste better, but, trying to be healthy this week so....)
4 tbl butter - or use coconut oil if you have, or ghee
Lemon

Note:
You could just use a LOT more chick peas and easily make this a vegetarian dish....vegan even if you use coconut oil instead of butter.

Start with butter/other fat in the pan.  Add your cumin and tumeric and stir it a bit to get them fragrant (I used abt 1 tbl of both).  Toss in your onion and your chopped peppers (I used 2 serranos, with seeds, bc I like spicy.... adjust for your heat tollerance), and salt if you use salt.  Stir a bit to let onions start to cook down.  Now add your cardamon seeds (I used seeds from 2 pods), your corriander if no cilantro (maybe 1tbl), your cilantro, ginger, and garlic.  Stir some more.  Next dump in your tomato product and let cook a few mins.

Next, peas, chick peas, and califlower.  Then, chicken.  At this point, put a lid on it and leave it alone for about 30ish mins (put rice in rice cooker now if you are serving with such, it will be a good timer for chicken).  Just stir from time to time so it does not stick to bottom of pot.

When chicken is done, dump spinach in and stir just enough to wilt it.  Then add about 2-3 tbl of your garam masala, and the juice of one lemon for brightness.  Taste, and adjust with cayane pepper, salt, more garam masala etc as needed.  If you have made it slightly too hot,  serve with rice and raita to balance it out a bit.