Butter Chicken, revisit

I thought that I haven't made curry in England, where a curry culture has taken root... That was the beginning of revisiting butter chicken. I adapted the New York Times' recipe again. Like the last time, I didn't have Garam masala in hand, so I mixed several spices to create homemade Gram masala. When I was going to marinate chicken, I realized I didn't have turmeric either. I brought various spices from the US, including turmeric. Somehow turmeric disappeared! If I needed only a teaspoon of turmeric, I could replace it with Penzey's curry powder that has a strong turmeric flavor. However, I needed 1 and 1/2 tablespoons. I had to run to a local M&S store in the early evening. Other than that, making the curry was smooth. The result was fantastic! It might be better than the last time. Probably it was because UK's chicken tastes better than US's chicken.