This Mughlai-inspired dish is a vegetarian restaurant staple. The key is slow-cooking tomato puree with cashew paste for silkiness. Authentic versions use fresh cream and butter without skimping. Some chefs smoke the gravy with charcoal for depth. The paneer is typically fried lightly before adding. During festivals, it's garnished with silver leaf. The dish likely evolved from murgh makhani (butter chicken) for vegetarian patrons. Modern health-conscious versions might use tofu or reduce cream, but purists argue it loses authenticity. Best enjoyed with naan or jeera rice. The balance of sweet and spicy is crucial.