<P> The dish has its roots in Moti Mahal Daryaganj . It was developed by three Indians, Kundan Lal Jaggi, Kundan Lal Gujral and Thakur Dass all Punjabi Hindu restaurateurs who were the founders of Moti Mahal restaurant in Delhi, India . </P> <P> The dish was created by the three partners at their restaurant in Delhi in the 1950s . The dish was made "By Chance" by mixing the leftover chicken in a tomato gravy, rich in butter and cream . </P> <P> Chicken is marinated for several hours in a lemon juice, yogurt and spice mixture . The spices may include garam masala, ginger, garlic, pepper, coriander, cumin, turmeric and chili . </P> <P> The chicken is usually cooked in a tandoor (traditional clay oven), but may be grilled, roasted, or pan fried . It is served in a mild curry sauce that includes butter . There are many variations on the composition and spicing of the sauce . Spices may include cardamom, cumin, cloves, cinnamon, coriander, pepper and fenugreek (Punjabi / Hindi: kasuri methi). Cream may be used in the sauce or as a garnish . Cashew paste may be used as a thickener . </P>

What is the main spices in butter chicken