Crockpot Cashew Cream Tikka Masala Chicken Thighs Tips, FAQ & printable recipe

Tips for success

For the most tender chicken, always cook on low. The longer, gentler cooking time breaks down the collagen in the thighs, resulting in meat that falls apart with a fork. If you're short on time, high works, but check the chicken earlier to avoid overcooking.

If you like a spicier curry, add a pinch of cayenne or red pepper flakes with the garam masala. For a milder version, use a mild tikka masala sauce and reduce the garam masala to 1 teaspoon.

To make your own cashew cream, soak 3/4 cup of raw cashews in boiling water for 30 minutes, then drain and blend with 1/2 cup of fresh water until completely smooth. This yields about 1 cup of cream.

You can also use store-bought cashew cream or even coconut cream for a different flavor. The cashew cream adds a subtle sweetness, so if using coconut cream, you might want to add a pinch of sugar to balance the acidity of the tomatoes.

Variations

• Spicy Kick: Add 1-2 finely chopped green chilies or a teaspoon of chili flakes along with the garam masala for a spicier version. You can also use a hot tikka masala sauce.
• Coconut Cream: Replace the cashew cream with full-fat coconut cream for a dairy-free and nut-free alternative. The flavor will be slightly different, but still rich and creamy.
• Vegetable Version: Swap the chicken for 2 cups of mixed vegetables like cauliflower, bell peppers, and chickpeas. Cook on low for 3-4 hours, until vegetables are tender.
• Extra Veggies: Add a diced onion and a cup of spinach to the slow cooker along with the chicken for extra flavor and nutrition. Stir in the spinach during the last 30 minutes.

Storage and make-ahead

Fridge

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

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until heated through. Add a splash of water or broth if the sauce is too thick.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even more delicious the next day. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened too much.

This recipe is perfect for meal prep. You can assemble everything in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed. You may need to add 30 minutes to the cooking time if starting from cold. The cooked dish also freezes well for up to 3 months.

Serving ideas

Serve the chicken and sauce over steamed basmati rice, which soaks up the rich sauce beautifully. Warm naan on the side is perfect for scooping up every last bit.

You can also serve with quinoa or cauliflower rice for a lower-carb option, though the video shows basmati rice and naan. For a complete meal, add a side of sautéed spinach or a simple cucumber salad.

For a beautiful presentation, spoon the chicken and sauce into a shallow bowl, then top with a drizzle of cashew cream or a pat of butter.

Sprinkle with fresh cilantro or a few slivered almonds if you like, though the video doesn't show these. The dish is hearty enough to stand alone, but it's even better with a side of roasted vegetables or a crisp green salad.

Frequently asked questions

Recipe card

Crockpot Cashew Cream Tikka Masala Chicken Thighs

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 6 boneless skinless chicken thighs
• 1 1/2 cups tikka masala sauce
• 2 tsp garam masala
• 1 cup cashew cream
• 4 tbsp unsalted butter

Instructions

1. 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.
2. 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.
3. Pour the cashew cream over the sauce, then dot the top with the butter pieces. Do not stir; let the ingredients sit on top.
4. 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.
5. 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.
6. Serve the chicken and sauce over steamed basmati rice with warm naan on the side. Spoon extra sauce over the top.

Contains: milk, tree nuts

Estimated nutrition per serving

Calories

480

Protein

32 g

Carbohydrates

12 g

Fat

33 g

Fiber

2 g

Sugar

6 g

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