Butter Chicken is one of those delicious, hearty dishes with an Indian flair that warm my heart. For years I refused to make it, as I only found unhealthy options packed with butter and cream... and then I found and tweaked a recipe that includes no butter, no cream, but still makes a creamy, tasty sauce that is a delight, especially as we head into those colder nights. This is perfect to pop into the slow cooker and make while you're at work, and then make it an early night dinner so you can enjoy time with the family or binging on your favorite show!
Prep Time: 20 minutes
Cooking Time: 6-8 hours
My obsession with this dip began with the Bistro Fries at Nordstrom's Bistro (is there a better reward after a long day of spending lots of money?) and continued with the Crudite at True Food Kitchen. Easy to make, I've tweaked over the years, and we now very much enjoy this as a snack before dinner, or sometimes, even dinner! Photographed here with sliced Radishes, Carrots, Celery, Brussel Sprouts and Purple Cabbage. You can make this vegan or vegetarian (see notes in recipe).
Serve with French Fries (as they do at the Nordstrom Bistro), or as a dip for a Crudite, or even as a smear on a sandwich - this really goes with anything!
Time: 10 minutes
Instructions: Blend all the ingredients in a food processor or using an immersion blender. To store, place in an airtight container - it should keep a few weeks. Serve with French Fries (as they do at the Nordstrom Bistro), or as a dip for a Crudite, or even as a smear on a sandwich - this really goes with anything!