Crockpot Cashew Cream Makhani Chicken Thighs Step-by-step instructions

Before you start

Before you start, make sure the chicken thighs are thawed if you froze them. Pat them dry with paper towels—no need to rinse. Measure out the tomato puree, grate the ginger, and mince the garlic.

If you're making cashew cream, do that first: soak the cashews, blend, and set aside. Have the butter cut into pats. The slow cooker insert should be clean and dry. Lay everything out on the counter so the assembly takes less than 10 minutes.

Instructions

Layer and Set

1. 1Layer the Chicken
   Place the chicken thighs in the bottom of a 6-quart slow cooker in a single layer. Season lightly with salt. No need to brown the chicken first—the slow cooker will do the work.
   Look for The chicken should cover the bottom of the insert evenly.
   Tip If the thighs are large, trim any excess fat but leave the skin off—this recipe uses boneless skinless for a leaner result.
2. 2Add the Spiced Tomato Puree
   Pour the spiced tomato puree over the chicken, spreading it to coat the meat. Add the grated ginger and minced garlic, stirring gently to distribute.
   Look for The chicken should be mostly submerged in the reddish-orange puree.
   Tip Use a spatula to scrape every bit of the puree into the slow cooker—it adds flavor and moisture.
3. 3Finish with Cashew Cream and Butter
   Pour the cashew cream over the top, then dot with the butter pats. Do not stir after adding the cream—this helps create a velvety texture as it cooks.
   Look for The cream will swirl on top of the tomato puree, with butter melting in spots.
   Tip If using homemade cashew cream, make sure it's smooth and pourable for best results.

At the end of phase 1, the slow cooker insert holds a neat layer of chicken thighs covered in tomato puree, with ginger and garlic distributed, and a swirl of cashew cream and butter pats on top.

The ingredients should look colorful and appetizing—orange-red puree, white cream, yellow butter. There's no need to stir; the layers will meld during cooking.

Slow Cook

4. 4Slow Cook Until Tender
   Cover the slow cooker and cook on low for 4 to 5 hours, or on high for 2 1/2 to 3 hours, until the chicken is fork-tender and reaches 165°F (74°C) in the thickest part.
   Look for The sauce should be bubbling gently around the edges and the chicken should shred easily with a fork.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to lift the lid during cooking—each peek adds 20 minutes to the cooking time.

After 4 to 5 hours on low, the sauce should be bubbling gently around the edges, and the chicken should be fork-tender. The aroma is rich and spiced, with a background of roasted cashew. The sauce will have darkened slightly and thickened. Check that the chicken reads 165°F (74°C) before moving on.

Finish and Serve

5. 5Shred or Serve Whole
   Once the chicken is cooked, use two forks to shred it directly in the slow cooker, or leave the thighs whole if preferred. Stir gently to coat the meat with the sauce.
   Look for The chicken should pull apart easily and look glossy with sauce.
   Tip For a chunkier texture, leave the thighs whole; for a more integrated curry, shred them.
6. 6Taste and Adjust Seasoning
   Taste the sauce and add more salt if needed. If the sauce seems too thick, stir in a splash of water or chicken broth to reach your desired consistency.
   Look for The sauce should coat the back of a spoon, not be watery.
   Tip A pinch of sugar can balance the acidity if the tomatoes taste sharp.

Once you've shredded or left the chicken whole, the sauce should coat the meat evenly. The texture is silky, not watery, and the color is a deep orange-red.

Taste and adjust salt. The curry is ready to serve over rice or with naan, garnished with fresh cilantro if you like—though the video doesn't show that, so it's optional.

Common mistakes

One common mistake is lifting the lid to check on the chicken—this lets out heat and extends cooking time. Another is using chicken breasts instead of thighs; they dry out in the slow cooker.

Don't skip the cashew cream; it's what makes the sauce velvety. And don't stir after adding the cream—stirring can cause the sauce to break. Finally, taste before serving; the spices may need a little salt to come together.

How to tell it’s done

The chicken is done when it reaches 165°F (74°C) in the thickest part and shreds easily with a fork. The sauce should be thick enough to coat a spoon, with a deep reddish-orange color and a glossy sheen. If the sauce looks watery, cook uncovered for 20 more minutes to reduce. If it's too thick, thin with a splash of broth or water.

• Poultry: 165°F (74°C) in the thickest part