Crockpot Cashew Cream Tikka Masala Chicken Thighs Step-by-step instructions

Before you start

Before you begin, gather all your ingredients: chicken thighs, tikka masala sauce, garam masala, cashew cream, and butter. No chopping or pre-cooking is needed. If you're making your own cashew cream, soak the cashews in hot water for 30 minutes, then blend with water until smooth.

Have your slow cooker ready and a serving spoon nearby. This recipe is truly a dump-and-go, so there's no need to brown the chicken or sauté anything. Just measure everything out and you're ready to start.

Instructions

Layer and Pour

1. 1Layer the Chicken
   Place the chicken thighs in the bottom of a 6-quart slow cooker, arranging them in a single layer. They should fit snugly but not overlap too much.
   Look for The chicken thighs should cover the bottom of the slow cooker evenly.
   Tip If the thighs are very large, you can trim them slightly to fit, but there's no need to cut them into pieces.
2. 2Pour Over the Sauce
   Pour the tikka masala sauce over the chicken, then sprinkle with garam masala. Use a spoon to gently spread the sauce so all the chicken is coated.
   Look for The chicken should be mostly submerged in the red sauce.
   Tip If your sauce is very thick, you can add a splash of water or chicken broth to loosen it, but it's not necessary.

At the end of this phase, the chicken thighs should be arranged in a single layer in the slow cooker, covered with the tikka masala sauce and sprinkled with garam masala.

The sauce should be evenly distributed, and the chicken should be mostly submerged. The raw chicken will look pink, and the sauce will be bright red and fragrant with spices. You're ready to move on to adding the cream and butter.

Cream and Slow Cook

3. 3Add Cream and Butter
   Pour the cashew cream over the sauce, then dot the top with the butter pieces. Do not stir; let the ingredients sit on top.
   Look for The cashew cream will swirl into the sauce as it cooks, and the butter will melt.
   Tip Don't stir at this point—the layers will meld during cooking.
4. 4Slow Cook
   Cover the slow cooker and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the chicken is tender and cooked through.
   Look for The sauce will be bubbling gently around the edges, and the chicken will be fork-tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Cooking on low yields the most tender chicken, but high works in a pinch.

After adding the cashew cream and butter, the top of the sauce will look swirled and creamy. As the slow cooker heats up, you'll see gentle bubbles at the edges and smell the warm spices. The butter will melt, and the cashew cream will blend into the sauce. After 4-5 hours on low, the chicken should be tender and the sauce should be thick and bubbling. The kitchen will smell incredible.

Finish and Serve

5. 5Shred or Serve Whole
   When the chicken is cooked, use two forks to shred it directly in the slow cooker, or leave the thighs whole for a more substantial presentation. Stir the sauce to combine the creamy top layer.
   Look for The sauce should be thick and velvety, clinging to the chicken.
   Tip If the sauce seems too thin, let it cook uncovered on high for 15 minutes to reduce.
6. 6Serve
   Serve the chicken and sauce over steamed basmati rice with warm naan on the side. Spoon extra sauce over the top.
   Look for The dish is ready to serve immediately.
   Tip Garnish with fresh cilantro if desired, though the video doesn't show it.

At the end of this phase, the chicken is fork-tender and the sauce is velvety and rich. If you shred the chicken, it will easily pull apart. The sauce should coat the back of a spoon and have a glossy sheen from the butter. Serve immediately over rice with naan on the side. The dish is ready to enjoy, with a deep, complex flavor that tastes like it simmered all day.

Common mistakes

One common mistake is overcooking the chicken, which can make it dry even though it's thighs. Stick to the recommended cooking times and check for doneness early. Another is adding too much liquid—the sauce should be thick, so avoid adding extra broth or water unless necessary.

Also, don't skip the butter; it adds richness and helps emulsify the sauce. Finally, don't stir the cashew cream in at the beginning—let it melt and swirl in during cooking for the best texture.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and is fork-tender. You can check by inserting an instant-read thermometer into the thickest part of a thigh. The sauce should be thick and velvety, not watery.

If the sauce is too thin, remove the chicken and let the sauce simmer uncovered on high for 15-20 minutes to reduce. The dish should be bubbling gently around the edges, and the aroma of spices and tomatoes will fill your kitchen.

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