Crockpot Cashew Cream Makhani Chicken Thighs Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality tomato puree—San Marzano-style if you can find it. The spices in the puree are your chance to customize the heat level; add a pinch of cayenne for warmth or a teaspoon of garam masala for extra depth.

If you prefer a smoother sauce, blend the finished curry with an immersion blender before serving, but be careful not to over-blend or the chicken will shred too much.

To make the cashew cream extra silky, soak the cashews in hot water for at least 30 minutes—longer is better. Blend on high until completely smooth, scraping down the sides as needed.

If the cream is too thick, add a tablespoon of water at a time until it pours easily. Homemade cashew cream keeps in the fridge for up to 3 days, so you can make it ahead.

Variations

• Spicy Makhani: Add 1-2 finely chopped green chilies or 1/2 teaspoon cayenne pepper to the tomato puree. For extra heat, stir in a teaspoon of chili garlic sauce before serving.
• Creamy Coconut Version: Replace the cashew cream with 1 cup full-fat coconut milk for a dairy-free, nut-free alternative. The sauce will be slightly thinner but still rich and silky.
• Vegetable Makhani: Swap the chicken for 2 cups of paneer cubes or firm tofu, and add 1 cup of peas and 1 cup of chopped cauliflower. Cook on low for 3 hours, until vegetables are tender.
• Smoky Makhani: Add 1 teaspoon smoked paprika or a pinch of liquid smoke to the tomato puree for a subtle charred flavor. This pairs well with grilled chicken thighs if you brown them first.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of water if needed.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or microwave.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot throughout. Add a splash of water or broth to loosen the sauce.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will deepen overnight. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce thickens too much. Let the curry cool to room temperature within 2 hours of cooking before refrigerating.

This recipe is perfect for meal prep. Assemble the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on low as directed—you may need to add 30 minutes to the cooking time since the ingredients start cold.

Alternatively, cook the full recipe, cool, and store in the fridge for up to 4 days. Reheat individual portions as needed.

Serving ideas

Serve the makhani chicken over steamed basmati rice or with warm naan for scooping up the sauce. A side of cucumber salad or roasted vegetables adds freshness and crunch. The video shows a plate with rice and naan, so that's a natural pairing. For a low-carb option, serve with cauliflower rice or just on its own in a bowl.

Garnish with fresh cilantro if you have it—the video doesn't show it, but it adds a bright note. A squeeze of lemon or lime can also cut the richness.

For a complete meal, add a simple side of sautéed greens or a crisp green salad with a tangy vinaigrette. The curry is hearty enough to stand alone, but it shines with something cool and crunchy.

Frequently asked questions

Recipe card

Crockpot Cashew Cream Makhani Chicken Thighs

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 6 boneless skinless chicken thighs (about 2 lb)
• 2 cups spiced tomato puree (see note)
• 2 tbsp fresh ginger, grated
• 4 cloves garlic, minced
• 1 cup cashew cream (see note)
• 4 tbsp butter, cut into pats
• Kosher salt, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: milk, tree nuts

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

12 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.