Crockpot Chicken Tikka Masala

CROCKPOT CHICKEN TIKKA MASALA

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Easy cURRY RECIPE

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Step 1 Add all ingredients except for sour cream, rice, cilantro and naan to slow cooker in the order they are listed in the ingredients list and cook on high for 3 hours, or on low for 6 hours.

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Step 2 For the basmati rice, add all ingredients to a rice cooker or on the stove top and cook according to package directions.

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Step 3 Remove lid and stir in sour cream. Add rice to large bowls and top with chicken mixture, then garnish with cilantro and serve with naan (if desired). Serve and enjoy!

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Storing and Reheating You can store the leftovers in the fridge up to 5 days. Reheat in the microwave for 2-3 minutes, stirring halfway through, then enjoy! It's as simple as that – and the good news is that the leftovers taste just like new!

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How to Freeze 1. Cook and cool the dish completely. 2. Place it into an airtight container, plastic zip-top bags, or freezable glass meal prep bowls . 3. Transfer the containers to the freezer and it should stay good for up to 3 months!

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Check out a couple of our other Masala recipes below!

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