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
Fall is here, and with it, comes my desire for delicious braises and stews that are rich after cooking for hours. This hits the deep flavors traditional of French Provincial cooking with few ingredients... without the time. Because, let's keep it real, a lot of times we can't wait 8 hours - this recipe can be on the table in an hour using the Instant Pot or Pressure Cooker as the pressure cooker will cook the dry beans for you without the wait (or I think can also be made in the Slow Cooker over 6-8 hours, though I still haven't tried it)! Trust me, the family will savor every last bite.
Time: 1 Hour, with the food under pressure for 30 minutes.
Note: If making with a Slow Cooker/Crock Pot, I would pre-slack the beans overnight, and then rinse in the morning prior to adding it in Step 3.
As they say in my country, Buen Provecho! Let me know what you think in the comments below!