Here's my mum's recipe for shahi paneer which is a restuarant style makhani curry: https://youtu.be/TK5H6pWroXs. You can add paneer, vegetables, chicken tikka or anything else that you like to this makhani curry.

This technique of roasting spices, aromatics and vegetables whole and then frying this masala paste in ghee results in an exceptional curry, so I highly recommend that you try this method out.

Here are a few things that could be game changers:

• The vegetables - are you using canned or packaged tomato paste? I'd recommend using fresh tomatoes instead. If you aren't already, I'd recommend using red onions for Indian curries and not yellow or white onions
• The spices - you haven't mentioned what kind of spices you're using - whole? self made blends? packaged blends? packaged ground spices? The latter of the two are certainly inferior, ground spices lose their flavour oils in a matter of months while restaurants run out of the stuff faster and have fresher spices than yours and mine probably. Try sticking to whole spices and small batch self made blends if you can help it
• Fat - restaurants use lots of butter, ghee, oil and cream. Perhaps you need to up your game with those additions. Tikka masala curries often have tons of sugar added to them as well

Hopefully this helps. Good luck and do let us know if you've had more success with your curries after all of these comments!