Fabled to have been created for a VIP restaurant patron in Delhi, an Indian takeaway menu wouldn’t be complete without the classic Murgh Makhani AKA Butter Chicken.

This favourite is made with chicken marinated overnight in yoghurt and spices (garam masala, ginger, garlic paste, lemon or lime, pepper, coriander, cumin, turmeric and chilli) and cooked in a tandoor before being added to the all important sauce.

The sauce is really a tomato-y gravy made with tomato, garlic, and cardamom with butter, khoa, cream and various spices, often including asafoetida, cumin, cloves, cinnamon, coriander and pepper, but it is the fenugreek which gives this dish its distinctive flavour.

Someone pass the naan. Order online now.