This dish, originating from the Indian subcontinent, is characterized by its rich, creamy tomato-based sauce, often infused with fenugreek leaves. While variations exist, its common preparation involves tandoor-cooked meat that's simmered in the sauce. The dish also shares a colonial link to Glasgow, Scotland, where it was potentially re-invented to suit local tastes. It is often mistaken for Butter Chicken, even though it boasts a distinct tangy flavour profile. The authentic version of this dish never involves nuts or cream.

1. The dish is traditionally cooked in a tandoor.
2. It is often mistaken for Butter Chicken.
3. It has a link to Glasgow, Scotland.
4. The authentic version doesn't contain nuts or cream.