The butter chicken was ok but the vinegar taste was too strong for me so next time i will either try a different recipe or reduce the vinegar. Can you tell I had lost the will with regards to presentation after spending the day cooking!!

Hmmm im not giving up, but i think i will stick to tried and tested recipes off this site from now on.
Emma
Hi Emma,
I'm not sure what recipe you are using for Butter Chicken or otherwise known as Chicken Makhani, but I would say that it should never have vinegar in it. The dish should be buttery with a hint of honey in it. So all in all a creamy sweet dish, quite mild and not a drop of vinegar in sight which would totally undo the sweet creamy taste.
Hope this helps.
This is the recipe I use for Butter Chicken and if you can't get Pataks Tandoori paste where you are then just use CA's Tandoori recipe and mix with oil and yoghurt to form a paste

Tandoori Chicken
To make this I use about 1 chicken breast person. You will need Pataks Tandoori paste, natural yoghurt and a lemon.
Cut the chicken into medium size chunks and put aside.
Place 2-3 tablespoons of the tandoori paste into a bowl and add 3-4 tablespoons of yoghurt, mix well and add a squeeze of lemon juice. Once this is all incorporated place the chicken in this marinade, cover and refrigerate for a minimum of 20 minutes.
Once you have the sauce cooking, remove the chicken from the marinade and preferably griddle or fry the chicken until cooked. Once cooked add the chicken to the sauce when it states in the rest of the recipe.
Makhani Sauce
1 tablespoon whole garam masala
400g tomato puree
2 tablespoons honey
1 tablespoon ginger paste
1 tablespoon garlic paste
1 tablespoon red chili powder
1/2 teaspoon garam masala powder
1 cup fresh cream
1/2 teaspoon kasoori methi
1 teaspoon chopped green chilies
50g butter
salt
4 servings Change size or US/metric
Heat butter in a pan. Add whole garam masala. Let it crackle. Then add ginger-garlic paste and chopped green chillies. Cook for 2 minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for 10 minutes.
Add sugar or honey and powdered kasoori methi.
Add cooked tandoori chicken pieces. Simmer for 5 minutes and then add fresh cream. Serve hot with naan or parantha.
A whole garam masala could include whole cinnamon sticks, bay leaves, cloves, cardamom (black or green), whole mace, and black peppercorns.
- Often these are fried in hot oil before other wet ingredients such as meat, onions, garlic, and/or ginger are added.