This dish, originating from the Punjab region, is characterized by its creamy tomato-based sauce and the use of a specific cooking method involving a clay oven. The vegetarian version often includes paneer, while the non-vegetarian version features marinated pieces of a specific type of poultry.

1. The name contains a word referring to the cooking apparatus.
2. The sauce is typically rich and subtly sweet.
3. It is often served with naan or roti.
4. The non-vegetarian version is a popular order in Indian restaurants worldwide.