Many versions of the recipe exist, typically dressed chicken, traditionally on the bone in India, served off the bone in the United States and others is marinated overnight in a yogurt and spice mixture usually including garam masala, ginger, garlic paste, lemon or lime, pepper, coriander, cumin, turmeric and chili. The chicken is traditionally cooked in a tandoor, but can also be grilled, roasted or pan fried. The sauce "tomato gravy" is made by first heating fresh tomato, garlic, and cardamom into a bright red pulp which is then pureed after cooling, then the chef adds butter, Khoa and various spices, often including asafoetida, cumin, cloves, cinnamon, coriander, pepper, fenugreek and fresh cream. The gravy needs to be cooked until there is no raw tomato flavor. Cashew paste can also be added, and will make the gravy thicker. Sweetening of the 'gravy' with honey is also common to balance the flavors of fat from cream and butter with the acidity from the tomato. Of all the spices added to the dish it is dried fenugreek leaves and seeds (Urdu/Hindi: Qasuri Methi), and asafoetida make the greatest contribution to the characteristic flavour of the dish. Once the sauce is prepared, the prepared chicken is chopped and cooked until the gravy and chicken have blended. The dish may be garnished with white butter, fresh cream, sliced green chillies, cilantro and Qasuri Methi.