Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***GRILLED MARINATED CHICKEN***
   1      cup           plain yogurt
     1/2  cup           mustard oil
     1/2  cup           ginger-garlic paste
   3 1/2  tablespoons   red chile paste
   1 1/2  tablespoons   cumin powder
   1 1/2  tablespoons   ground coriander
   1      teaspoon      black salt
   2      tablespoons   black salt
   1      pound         boneless chicken breast
                        --  cut in bite-sized pieces
                        salt to taste
     1/2  cup           light cream
   1      teaspoon      dried fenugreek leaves or
     1/2  teaspoon      ground fenugreek
                        ***MASALA SAUCE***
     3/4  cup           onion -- chopped
     1/4  cup           ghee -- (clarified butter)
   2      teaspoons     cumin powder
   2      teaspoons     ground red chile
   2      teaspoons     ground coriander
   3 1/2  tablespoons   ginger paste
   3 1/2  tablespoons   garlic paste
   2      teaspoons     red chile paste
   3 1/2  tablespoons   cashew paste
     3/4  cup           tomato puree

Preparation:

In a large, heavy, non-reactive skillet or saucepan, heat the clarified butter over medium-low heat and sauté the ground cinnamon, cloves, and cardamom pods to release their flavor. Add the cumin seeds and onion and sauté until the onion is golden, 10 to 15 minutes. Add salt, 2 cups of water, and rice to the skillet, tightly cover, and bring to a boil. Reduce heat and simmer until rice is tender, about 25 minutes. About 5 minutes before the rice is done, add the ground chile, green beans, carrots, and peas and cook for 5 minutes. Garnish with cilantro. For the sauce: Sauté the onions in 2 tablespoons of the clarified butter over medium-low heat until light golden brown. Add cumin, ground red chile, and coriander and mix it thoroughly. At any point, you may add more clarified butter if the sauce becomes too thick, but be cautious, because this recipe can easily become extremely rich. Add the ginger paste and garlic paste and cook for a few minutes. Add the red chile paste and cook for a few additional minutes, then the cashew paste and tomato puree. Cook over low heat, stirring, until thick. Set aside or refrigerate until ready to add chicken. For the chicken: Mix the first 7 ingredients plus 1 1/3 tablespoons of the garam masala powder, add chicken, and marinate for 6 to 8 hours. Preheat a charcoal grill and cook the marinated chicken on skewers, turning periodically, until almost cooked through, about 10 to 15 minutes depending on the heat of your grill. Before serving, add the precooked chicken, the remaining 2 teaspoons of garam masala powder, and salt to the masala sauce. Simmer for 7 to 10 minutes, stirring to prevent sticking. Just before removing from heat, stir in the cream and fenugreek. Present with the basmati rice.