September came on the scene in a clear-skied blue glory of breezes and gracious temps so that outside time required maximizing. But I retreated to the kitchen late that month-starting Thursday afternoon for a grander dinner undertaking, dicing onions and mincing garlic cloves and cutting up a couple of tomatoes. I'd put bone-in chicken thighs into a marinade of Greek yogurt and various spices that morning, and I portioned out additional spices (including a bonus dose of kashmiri chili powder) and various complementary other ingredients...all toward a grand skillet of incredible murgh makhani, also known as butter chicken. If the blog is to be believed, this is Butter Chicken No. 4, and by far the best yet. (No. 1: Meal No. 442; No. 2: Meal No. 1001; No. 3: Meal No. 1998.) Served over fresh basmati rice and with enough sauce to be utterly decadent, this counts as one of the awesome meals of the Roediger House kitchen.
"Murgh Makhani (Butter Chicken)," from Sam Sifton of NYT Cooking.
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