I'm only really writing this here so I can remember what I did

Made a very nice Butter Chicken tonight but, sadly, Mrs Garp's camera batteries were flat, so no piccies. Will make it again though and post some.
Marinated chicken pieces overnight using CA's Tikka marinade.
Made some of Stephen's Stage 2 Makhani sauce.
Fried off the chicken pieces to seal and set aside.
Heated 400ml TCS base and mixed in Stephens stuff.
Added the chicken and simmered for a bit.
Added 130 ml of double cream, a half tsp of garam masala, 1 tsp fenugreek powder and small piece of creamed coconut.
Reduced down a little then, added 100g butter and incorporated into sauce.
Simmered for 5 or 10 mins (any longer and I've found the butter starts to separate) and served with parathas and rice.
I have to say, it was awesome. Not as red as some butter chicken I've had - but a rich orange (I've had some like that too - regional variations I guess).
All in all - superb. Thanks to CA and Stephen for their part in it.
Anyway, I can now save this to my favourites and refer back as necessary
