My friends always ask me to make them my Butter Chicken (Chicken Makhani) when I invite them over for dinner! It's *SO* good that I have stopped ordering it at Indian Restaurants!
I use a few drops of liquid smoke to give it a 'tandoori' flavour, and don't skip the dried fenugreek leaves. They are what make it taste as though it's from your favourite curry house!
UPDATE: One individual has complained that there is excess chili powder in this recipe.
It may be that North American chili powder has less heat? Certainly do not omit this ingredient. I used the usual 'chili powder' found at North American grocery stores, the generic type often used in Chili Con Carne.
(I hope this clarifies any confusion!)