|Healthy Crockpot Butter Chicken|
I guess the title of this post is technically false advertising.
There’s absolutely zero butter or yogurt or cream or any other dairy product that might finagle its way into classic Indian Butter Chicken. And yet, it tastes as fabulous as Butter Chicken, has the same richness and velvety texture in its sauce. The main difference is that it won’t sit like a rock in your belly and wreak havoc on your skin, cholesterol and digestion. So, faux or no, I’m calling this an LL Balanced version of Butter Chicken, and I don’t think you’ll argue once you try it!
As the weather has begun to cool here in Nashville, and I’ve embraced the season of leaves, pumpkins, hot drinks and football (as in, best ever), I’ve also dusted off my humble crockpot. In the face of crockpot criticism, I am a chef/entrepreneur/cat-mommy who loves and appreciates the ease of a crockpot. If you don’t mind taking a little time to sauté your veg and spice in advance, you really can achieve fabulous flavor. Also, the low and slow method employed by traditional braising pots and crockpots creates unbelievably tender, fall apart meat.
To keep us cozy on these (not yet so) chilly nights, I’ve been hankering for the warm spices and soft textures of Indian food. Aside from switching to heart-friendly coconut milk, I used brown rice instead of white, which has been stripped of its nutrients. I also employed a new foolproof method of cooking rice, copied from Alton Brown, that yields perfectly fluffy, flavorful grains. To replace some of the thickening power of butter, I included a touch of gluten-free brown rice flour.
Crockpots don’t have to be expensive, and they can be your best friend if you’re a busy mom or wife or, well, human existing in today’s world. I hope this recipe offers your family an easy weeknight meal!