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Tandoori Chicken and Carrots

Tandoori Chicken and Carrots
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Serve over rice, topped with cilantro and yogurt on the side.
Yields:6 servings

To Freeze and Cook Later

  1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date. (Three months from when you prepped the meal.)
  2. Add all ingredients to your freezer bag.  
  3. Remove as much air as possible, seal, and freeze for up to three months. 

To Cook in Crockpot

  1. Cook on “low” setting for 4-6 hours. 
  2. Slice or shred chicken and serve. 

To Cook in Oven

  1. Defrost the bag at least overnight in the refrigerator. 
  2. Preheat the oven to 450˚F. Empty the contents of the bag onto a parchment-lined sheet pan (for easy clean up) and roast in the oven until the chicken is cooked through and the carrots are crisp-tender and browned in spots, about 25 minutes. 
  3. Slice chicken and serve.


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