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I have 2 recipes for this

MURGH MAKHANI – BUTTER CHICKEN WITH TAZ BASE
Stage 1 – Chicken Tikka and Marinade Ingredients
1 Chicken Breast – cubed
¼ tsp Salt
1 tsp 1 Lemon Juice
2 tbsp Natural Yoghurt (more if required but enough to coat the chicken)
1 tbsp Vegetable Oil
1 tbsp Ground Cumin
½ tsp Chilli Powder
½ tsp Tandoori Masala
½ tsp Dried Fenugreek Leaves
1 tsp Garlic Paste
½ tsp Ginger Paste
1 Green Chilli, Chopped

Stage 1 Method
1. Rub the salt and lemon juice into the chicken
2. Whisk the yoghurt, add vegetable oil and spices.  If you want a less fattening mixture, omit the oil and increase the amount of yoghurt
3. Add the ginger, garlic and chillies
4. Coat the chicken in the marinade, preferably in a glass bowl and marinade overnight or for at least 6 hours.
5. Preheat your oven as high as it will go, and when ready to cook the chicken, turn it down to Gas Mark 6.
6. Place the chicken on a foiled baking sheet or roasting dish, cook for approximately 10 to 15 minutes then remove and drain off the juices.

Stage 2 – Makhani Sauce Ingredients 1
200 ml Taz Curry Base Gravy
½ Tin Chopped Tomatoes, Blended
1 tsp Taz Spice Mixture
1 tsp Paprika Powder
½ tsp Ground Cumin
½ tsp Fenugreek Leaves
¼ tsp Salt
Seeds From 1 Green Cardamom
1 tsp Garlic Paste
½ tsp Ginger Paste
1 Green Chilli, Chopped

Stage 2 Method

Heat 200 ml of base in the pan.
Add the chopped tomatoes, spice mix, paprika, cumin, fenugreek, salt, cardamom seeds, garlic/ginger paste, chopped chilli.
Reduce this mixture right down until you have a thick dry paste.

Stage 3 – Makhani Sauce Ingredients 2

200 ml Taz Curry Base Gravy
2 tsp Honey
1 tbsp Tomato Puree
1 tbsp Lemon Juice
50 gm Butter
40-50 ml Double Cream
¼ tsp Garam Masala
Coriander leaves, to garnish

Stage 3 Method

Add the other half of the base gravy and stir in well.
Reduce to the level or consistency that you want.
Add the tomato puree and honey, and simmer for 5 to 10 minutes.
Add the lemon juice and stir in.
Add the butter, double cream and garam masala simmer until the sauce thickens.
Add the pre-cooked chicken and heat through.
Serve with chopped coriander leaves.

Recipe 2

Murgh Makhani (Butter Chicken)(TAZ)

 Chicken Tikka and Marinade
4 Chicken Breasts, Cubed
1½ Tsp Salt
Juice 1 Lemon
4 Tbsp Natural Yogurt Enough To Coat the Chicken
3-4 Tbsp Vegetable Oil (Optional)
4 Tbsp Ground Cumin
2 Tsp Red Chilli Powder Or Less
2 Tsp Tandoori Masala
2 Tsp Dried Fenugreek Leaves (Optional)
1 Tsp Finely Chopped or Crushed Ginger
3 Tsp Finely Chopped or Crushed Garlic
3-4 Finely Chopped Green Chills or Less If You Want Less Heat

Method
1. Rub the salt and lemon juice into the chicken.
2. Whisk the yoghurt, add vegetable oil and spices.
3. Add the ginger, garlic and chillies.
4. Coat the chicken in the marinade overnight or for at least 6 hours.
5. Preheat your oven as high as it will go, turn it down to Gas Mark 6.
6. Place the chicken on a foiled baking sheet or roasting dish, cook for approximately 15 to 20 minutes then remove and drain off the juices.

Makhani Sauce Ingredients 1
2 tins chopped tomatoes
1½ tsp chopped or crushed ginger
1½ tsp chopped or crushed garlic
2 chopped fresh green chillies (if you want less heat use less)
1-2 tsp paprika
5 cloves
4 green cardamoms
1 tsp salt
Method
1. Mix all the ingredients in a pan, bring to the boil, simmer for 15-20 minutes.
2. Leave to cool and remove cloves and cardamoms.
3. Place the sauce in a blender and blend till smooth.
4. Then pass the sauce through a sieve.  You should get most of the sauce through, leaving only the seeds from the tomatoes.

Makhani Sauce Ingredients 2
150 Grams Butter
3 Tsp Ground Cumin
1-2 Tsp Honey
2 Tbsp Tomato Puree
3 Tsp Ground Fenugreek Seeds Or Less If You Prefer
Juice 1 Lemon
130 Ml Double Cream
1 Tsp Garam Masala
Coriander Leaves, Torn or Chopped

Method
1. Melt the butter and gently fry the cumin powder.
2. Add sieved tomato sauce, tomato puree, honey and simmer for 5-10 minutes.
3. Add the crushed fenugreek seeds and lemon juice.
4. Add the double cream, garam masala simmer gently until the sauce thickens.
5. Now add the pre-cooked chicken and heat through.
6. Serve with chopped coriander leaves to decorate.

Hope you are feeling better phil.

Chicken Rogan Josh (LIS)
140gm Pre Cooked Chicken
300 Ml Ca Base Gravy 
75 Ml Oil
Little Sliced Onion
Little Chopped Tomato
1 Tbsp Tomato Puree (Watered Down 3 To 1)
1 Tsp Garlic/Ginger
½ Tsp Salt
½ Tsp Sugar
1 Tsp Red Chilli
2 Tsp Fennel Powder
½ Tsp Paprika
1 Tsp Garam Masala
½ Tsp Ca Spice Mix
Generous Pinch Of Chopped Fresh Coriander (2 Tbsp)
1 Tbsp Plain Yogurt (Optional)

Method
Add oil then add garlic, ginger, salt, sugar, onion, tomato, stir fry.
Off heat, add chilli, fennel, paprika, garam masala, spice mix and tomato puree.
Back on the heat and stir fry until the smell of the spices starts to come off the pan.
Add 1 ladle of base in stir round oil starts to separate.
Add another ladle base keep stirring about 30 seconds.
Add chicken and stir to coat the chicken.
Add chopped fresh coriander and stir it in.
Last ladle of base in stirring it in oil will be separating at the sides of the curry.
Turn down the heat stirring occasionally until the curry thickens to your desired consistency.
After it thickens take off the heat and add the yogurt if using.
Serve with fresh chopped coriander.

No worries glad to be back on here.