I use own shop brand evaporated milk and use about 4 tbsp in a CTM, i get 7-8 ctm to one tin of milk.
I have used cream etc but on some occasions when frozen then defrosted can have a slight tang to it.

Interesting to read over my own earlier posts in this thread from 7 years ago.  I'd say the OP recipe was still there 7 years ago.  Anyway, I'll give your recipe a try UF, although I have to admit that I'm not a big fan of Carnation Evaporated milk in curry.  I'll probably use cream, which may not be BIR.

I use Jbs base gravy but omit the frying of garlic at the end, i use Ca's ctm recipe but don't use cream i use evaporated milk instead, using Ca's Tandoori powder mix too but only add 1/8th tsp of chilli powder.
i add oil to the pan first then add butter, it should bubble up in a nice medium pace then once the butter as melted i add all the powders in one go on medium to hot heat, shaking the pan and stirring with a wooden spoon to make the powders soak up the oil and butter, you can smell when ready seems to have a roasted nutty, from the butter, to it i then add 236ml of base, which is the size of my ladle, and again shake pan and stir well, once the sauce is red all over i add the chicken raw and stir to coat then cover in the sauce and leave to cook until sealed on one side then flip over and cover again with the sauce, the sauce will thicken quite quickly then stir the chicken around and add the evaporated milk then stir well and leave to cook for around 30 seconds.
I do have a 7.5 kw burner, i timed myself cooking this dish and cook it in 2 minutes and 2 seconds using the above method.

A few more observations/thoughts based on another (not that recent) trip to the TP.  This time they had moved the tables around and I was able to see some things better. Same set-up for making the curry. Pan wedged and tilted. Was able to get an idea of the amount of heat (burner) used. It's got to be full on or close to it. An inferno. Also saw the chef spooning off excess oil this time. 3 CS. Guessing around 80 ml. This oil is put in a container on a wall shelf behind the burners. Minimal stirring again. 20 mins plus to complete the curry.

Have found reference to not stirring being critical for the formation of Maillard reactions products (MRPs) when cooking (in general). I guess we've all seen and remarked on how chefs just "leave" the curry alone for a while. But the amount of time here is on a completely different level. This is no rush-job curry. I suggest this is the old school method and what I am seeing is a masterclass demonstration of it in use. I suspect most of the TAs etc dropped this method many years ago, the contemporary approaches prioritising speed over quality.

Here are some photos of a TA dish I ordered and posted on here over 10 years ago. Old school?  I think so.







Rob

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.