Butter chicken

Also called murgh makhani, this is the North Indian dish that tikka masala is forever compared with: tandoor-cooked chicken in a gravy of tomatoes, butter and cream, warmed with garam masala, cumin and coriander. It is usually credited to Kundan Lal Gujral of Moti Mahal in Delhi, who softened leftover tandoori chicken in exactly that kind of sauce. Next to a tikka masala it tends to be smoother, more buttery and a little sweeter, with mild spice. If the menu offers both, butter chicken is the richer of the two; bring a naan.