How to make butter chicken like what comes from restaurants?

I already know how to make a very solid chicken curry, but one thing that I've been trying and failing for a while to perfect is butter chicken.

I simply cannot get the consistency that they get at the restaurants. You know how it's a liquid and creamy when warm, but when you put it in the fridge it almost becomes like a semi-solid?

Right now what I do is I combine a can of tomatoes with a cup of chicken broth, blend that together using an emulsion blender, and then add in cream until it has the color and flavor that I want. It still tastes great, of course, but compared to what I'm going for, it's watery and the flavor doesn't pop as much. What is it that they're doing that I'm not?

submitted by /u/gonk_you_up
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