Butter Chicken (Murgh Makhani)

So, you've put in the time (and it really wasn't THAT much time, and was probably fun too) to create the Butter Chicken Sauce and you're ready to eat!  Tell you what - grab a few friends and make a night of it!





Remember the Indian Roti (Chapati) post a while back?  Those are going to go GREAT with this - and if you have help, and a nice glass of wine (or two) plus some terrific conversation - I swear you're going to enjoy this meal even more!

Here's what I do to create a yummy, saucy, melt in your mouth Butter Chicken.  And remember - you're going to have a few containers in the freezer ready to use when the desire strikes - so this is going to be a fairly easy meal!

Indian Roti (or Chapati)

We love Indian food, particularly curry.  And even more specifically, Butter Chicken.  Thankfully, we have a really great lady (Pam) in town who makes Butter Chicken and sells it at the Farmer's Market in frozen tubs.  Just cook your chicken, add the sauce and finish with cream or yogurt and enjoy.

My stash was running low.  ACK!  So, I scoured the Internet that had recipes that had spices like I remembered Pam's to have and found thousands.  I guess Butter Chicken is like Chili - each region makes it's own, and in each region - each family makes their own.  It was amazing how many recipes there were!

I mixed up a few different recipes and created one that we love, and I now make it in large batches and freeze, just like I did with Pam's.

In doing research for the Butter Chicken, I came across many recipes for Roti.  The best I can compare it to is fresh tortillas.  An Indian flat bread.  Thin, tasty and terrific for scooping up bits of chicken or rice floating in Butter Chicken Sauce. 

And yes, I will add the Butter Chicken Sauce to my blog the next time I make it!!

So, for all those curry Indian cuisine lovers, here's a very common recipe for roti.  I hope you love it was much as we do!