Make masala sauce by cooking onion, ginger, chilies and garlic with ghee in a Dutch oven. Add tomato paste, paprika, garam masala, tomatoes and honey. Also include chile de arbol or cayenne powder to taste. Find a recipe for masala sauce by Bobby Flay on FoodNetwork.com
Heat 2 tablespoons of ghee or canola oil in a Dutch oven over medium heat. When it begins to shimmer, add a medium halved and thinly sliced yellow onion, and cook for about 10 minutes. Stir in a 2-inch piece of peeled and grated ginger, one finely diced serrano chile and three finely chopped cloves of garlic, and continue to cook for one minute. Add 1 tablespoon of tomato paste, 2 teaspoons of smoked Spanish paprika and 2 teaspoons of garam masala, cooking for another minute.
Add a 28-ounce can of pureed plum tomatoes, honey to taste, 1/4 to 1/2 teaspoons of chile de arbol or cayenne powder, and 1/2 cup of water, and continue to cook until slightly thickened. Season with salt and pepper to taste, then stir in 3/4 cup of heavy cream, and simmer until the sauce thickens. Serve with chicken and basmati rice pilaf with peas. Garnish with cilantro leaves.