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I'd reccomend getting papaddam for an appetizer and serve with Indian chutneys. All this can be bought from any Indian market. Also, cut up cucumbers and carrots and serve with mint raita.

Since Butter Chicken is heavy you can roast any veggies you like and sprinkle with garam masala for a nice accompaniment to the meal.

I second Simon - aloo gobi would be terrific and easy to find in an Indian recipe book - also, don't forget the naan!

Naan is easy to find in Canada, being in the bigger supermarkets as well as Indian and Asian specialty shops - I am sure you will find it in supermarkets that are loved by US serious eater posters, such as Whole Foods, Trader Joe's, etc.

I make a dish by frying onions in oil, adding some curry paste and mixing, then a thinly sliced raw potato, some fresh, ripe tomatoes and chick peas (I usually use a can of chick peas and throw in most of the juice) cover and let it simmer until potato is cooked - a little parsley chopped or coriander - delicious. You can work out the amounts by the number of people you are having.

A hot Indian pickle, such as mango pickle or mixed pickle in oil. It's a brilliant way to add some heat to the meal -- those who like hot food can use a lot, and those who don't can abstain.

For naan, Deep brand frozen naan is pretty good as is Trader Joe's naan. I haven't tried the Whole Foods naan. We don't eat meat but generally you would serve a main dish along with a vegetable like @inothernews suggested. You might consider making a simple daal to go along with it. For a really really simple daal, buy some lentils (maybe red lentils or if you're going to an indian grocery store toor daal, a yellow lentil) then:

1. Wash the lentils. Put about a teaspoon and a half of cooking oil into the bottom of a pressure cooker. Add the lentils, water (1 cup lentils/2 cups water), a diced onion, a diced tomato, a teaspoon of cumin powder, coriander powder and turmeric and a half teaspoon of red chili powder and garam masala.

2. Pressure cook for one whistle.

3. Make a tempering of mustard seeds, cumin seeds, chopped garlic, curry leaves if you have them and dried red chili peppers or green chilis. Add to the lentils after pressure cooking.

If you don't have a pressure cooker, you can do this on the stove but it'll just take longer to boil.

Or make spinach with chickpeas or this chickpea dish (chole) which is the easiest chole I've ever made but one of my favorites.

I love drinking sweet mango lassi with my Indian meals, but I'm a weirdo too. I third aloo gobi or any other aloo *** dish.

I'm not sure if you have access to papadum, but those are great to have around on the table.

A nice dessert would be a very milky rice pudding with pistachio and cardamom, similar to http://www.foodnetwork.com/recipes/alton-brown/indian-rice-pudding-recipe/index.html

I've always found halwah to be too heavy. I suppose there's always mango ice cream.

Thanks all for the great suggestions! Going to go with cucumber/carrot mint raita, aloo gobi, curried chickpeas, roasted eggplant, pineapple chutney (a request) and lots of beer (a big thanks for that heads up!). Still working on that naan and as far as dessert, DH tasked a guest to make it when he asked what he could bring. BTW the correct answer DH is: "Bring the beer!" After 25 years he is still learning........ Oh well it's a crappy, rainy day here in central Florida, the perfect day for cooking! Oh, some of the suggestions sounded very interesting and I will be trying them only not on guests. Mmmmm samosas!