Crock-pot Indian Butter "Chicken"

Asian Inspired

This Crock-pot Indian Butter "Chicken" can be made in just 30 minutes and is packed with so much flavor. It's truly a beautiful, comforting meal. Inspired by Indian buttered chicken, and veganized by using jackfruit instead!

What is jackfruit? Jackfruit comes from a gorgeous fruit tree. It is a large fruit that is green on the outside and pale on the inside, filled with pods of fruit that when eaten under ripe, shreds like chicken and with the right seasonings tastes like chicken too! You can find it in asian stores health food stores like sprouts and trader joes or you can even buy it online. The process of this recipe is quite simple, straight forward and thanks to the crock pot it makes it convenient and perfect for a weeknight dinner!








  • 3 (14 ounce) cans young jackfruit
  • 2 tbsp vegan butter
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground cinnamon
  • 2 tsp paprika
  • ½ tsp garam masala powder
  • 1/2 tsp ground cloves
  • 4 cloves garlic
  • 1 small onion finely chopped
  • 1 tbsp grated fresh ginger
  • 1-2 serrano green chillies
  • 15 ounce can tomato sauce
  • 1 cup cashews
  • 2 cups filtered water
  • 1 tbsp pure maple syrup
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • Chopped cilantro or parsely for garnish


  • Crock pot
  • Small pot




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  1. Place raw cashews in a small pot and cover with water. Bring to a boil and then turn off heat and leave cashews in the water until ready to use.
  2. Peel fresh ginger, then grate or finely chop. Do the same with the garlic cloves and onion.
  3. Cut the serrano pepper in half lengthwise, remove seeds then finely chop.
  4. Open the cans of jackfruit, strain liquid then using your hands squeeze each piece of jackfruit to release the seed in the center. Then shred the jackfruit with your hands to resemble the texture of shredded chicken.
  5. Turn on your crock pot to sauté setting.
  6. Add 2 tbsp vegan butter, then add chopped onions, garlic, ginger and serrano pepper.  Sauté for 4 minutes. Make sure to not let it burn but just become fragrent. Then add paprika, cardamom, cinnamon, cloves and garam masala powder. Mix well into the onion, garlic mixture then add in shredded jackfruit. Mix to combine then turn off your crockpot.
  7. Meanwhile you’re going to strain your cashews then place in a blender with 2 cups of filtered water. Blend on high for 1 minutes until there are no pieces of cashew and mixture is completely smooth.
  8. Turn crock pot back onto the sauté setting and pour in extra can of tomato sauce + the cashew milk straight from your blender. Mix to combine then add salt and pepper. Mix again then place lid on the crock pot and set for 10 minutes on the soup setting.
  9. Once the 10 minutes have passed your crockpot will beep to alert you! Turn the steaming nob to the right (using a long wooden spoon, not your hand) let the steam release for about 30 seconds then open the crock pot, mix the Indian buttered vegan chicken and enjoy over rice & or with roti (Indian flat bread). *I made jasmine rice in my crock pot and it took around 10 minutes and came out perfect!


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