Recipe Instructions In a large, heavy, non-reactive skillet or saucepan, heat the clarified butter over medium-low heat and saute the ground cinnamon, cloves, and cardamom pods to release their flavor. Add the cumin seeds and onion and saute 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: Saute 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.