Jeez, Rob.....my memory isn't that good      Haven't made it for too long but, luckily, saved my changes.

I add a little base sauce at the final stage; omit the cumin and reduce the fenugreek (as they're both in my base); omit the honey and add a little creamed coconut block.

Suits my taste, but maybe not everyone's.

Thanks Garp, much appreciated.

All the best

Rob

I've watched the video of these 2 women cooking and discussing this dish before. It has been discussed elsewhere on the forum and raises some interesting points. 
1) They say in the video that British Chicken Tikka Masala is just Butter Chicken (Murgh Makhani) with a different name.

However,
2) Most Butter Chicken recipes do not use pre-cooked Chicken Tikka, just chicken. (a possible differentiation between the 2 dishes as far as BIR is concerned), so is the OP recipe here one or the other or a hybrid?

Also discussed elsewhere on the forum:
3) Some Butter Chicken recipes do not actually have any butter at all. This has been discussed before and stems from the definition of Makhani gravy as having a buttery mouth feel without necessarily containing actual butter but ghee, oil and cream.

Livo
SLs earlier attempt at these housewives home video recipe, used base gravy and less butter
https://curry-recipes.co.uk/curry/index.php?topic=8087.msg71392#msg71392

Murgh Makhani/ Butter Chicken is more of an Indian authentic, popular and mild curry.
Thousands of tomato based recipes for it. Think spiced Tomato Gravy, Cream and Butter or Ghee.
Not the same flavour as a BIR CTM.

Not something I make, as Bangladeshi restaurants do not sell it.
But it is being requested more and more, so I will probably post a recipe eventually.

cheers Chewy