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1
Heat the ghee in a medium Dutch oven over medium heat until it begins to shimmer.
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2
Add the onion and cook until soft and lightly golden brown, about 10 minutes.
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3
Stir in the ginger, chile and garlic and cook for 1 minute.
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4
Add the tomato paste, paprika, and garam masala and cook for 1 minute.
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5
Add the tomatoes, honey, to taste, the chile de arbol or cayenne and 1/2 cup of water and cook, stirring occasionally, until slightly thickened.
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6
Season with salt and pepper, to taste.
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7
Stir in the heavy cream, bring to a simmer and cook until the sauce thickens.
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8
Add the chicken to the sauce and cook for a few minutes, just to heat through.
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9
Serve over basmati rice pilaf with peas and garnish with cilantro leaves.
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10
Put the rice in a mesh strainer and rinse with cold water several times.
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11
Set aside and let drain.
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12
Heat the vegetable oil in a large saucepan over medium-high heat until it begins to shimmer.
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13
Add the mustard seeds and cook until they just begin to pop, about 20 seconds.
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14
Add the onion and saute until lightly browned, about 3 minutes.
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15
Add the cardamom, cloves, cinnamon, rice, the simmering water, salt, pepper and lime juice, and bring to a boil.
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16
Reduce the heat to medium, and cook until liquid is nearly absorbed, about 10 minutes Fold in the peas, then over, reduce heat to low, and cook 8 to 10 minutes longer.
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17
Remove from the heat and let stand for 5 minutes, uncovered.
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18
Remove and discard the cardamom, cloves, and cinnamon and fluff with a fork.
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19
Transfer the pilaf to a serving dish and serve.
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20
Heat the vegetable oil in a large saucepan over medium-high heat until it begins to shimmer.
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21
Add the mustard seeds and cook until they just begin to pop, about 20 seconds.
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22
Add onion; saute 3 minutes or until lightly browned.
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23
Add cardamom, cloves, cinnamon, rice, the simmering water, salt and pepper and lime juice, and bring to a boil.
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24
Reduce the heat to medium, and cook 10 minutes or until liquid is nearly absorbed.
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25
Fold in the peas.
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26
Cover, reduce heat to low, and cook 8 to minutes longer.
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27
Remove from heat; let stand for 5 minutes uncovered.
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28
Remove and discard cardamom, cloves, and cinnamon and fluff with a fork.
