The single most important visual cue in Indian tomato-based sauces is when the oil begins to separate at the edges of the pan — this means the tomatoes are fully cooked and the raw flavour has transformed into something rich and deep. William Sitwell praised the 'power' and 'heat' in Dhananjai's makhani, and Monica called it 'absolutely fabulous.' Makhani (literally 'buttery') sauce is the foundation of butter chicken, built by blooming whole spices in oil, cooking onions until golden, toasting ground spices until fragrant, then simmering tomatoes until they break down and the fat visibly pools. Only after this separation should you blend, strain for silk, and finish with cream. Kashmiri chilli powder is essential — it provides vivid red colour and moderate heat without the harshness of cayenne. Do not reduce the spices to make the sauce milder; the assertive heat is precisely what impressed the critics.