Slow Cooker Shrimp Tikka Masala
Recipe GLPRb7d71636988a54
A creamy, aromatic Indian curry featuring tender shrimp simmered in a rich tomato and yogurt-based sauce infused with warm spices. This slow cooker version develops deep, complex flavors as the aromatics and spice blend melts together, creating an authentic tikka masala that is both comforting and elegant.
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Ingredients
2 tablespoons oil
1 medium red onion, chopped
1 tablespoon fresh ginger paste
2 cloves garlic, minced
1 tablespoon tandoori masala
4 tomatoes, diced
1 cup Greek yogurt
¾ cup water
1½ teaspoons salt
1½ teaspoons sugar
2 green chilies, minced
1 teaspoon garam masala powder
½ cup heavy cream
2 pounds large shrimp, peeled and deveined
2 tablespoons dried fenugreek leaves
Fresh cilantro for garnish
Directions
Heat the oil in a large skillet over medium heat. Add the chopped red onion and cook, stirring occasionally, until the onion becomes soft and translucent, about 5 minutes.
Stir in the ginger paste and minced garlic, cooking for approximately 1 minute until fragrant.
Add the tandoori masala to the skillet and cook for about 30 seconds, stirring constantly to bloom the spices and distribute evenly.
Transfer the cooked spice mixture to your slow cooker. Add the diced tomatoes, Greek yogurt, water, salt, sugar, and minced green chilies. Stir well to combine all ingredients thoroughly.
Cover the slow cooker and cook on the low setting for 4 hours. This allows the flavors to meld and deepen.
After 4 hours, add the garam masala powder and stir to combine. Add the shrimp to the slow cooker, stirring gently to coat them evenly with the sauce. Cook on low for an additional 5 minutes until the shrimp reaches an internal temperature of 145°F.
Stir in the heavy cream and dried fenugreek leaves, mixing gently until fully incorporated.
Serve hot, garnished with fresh cilantro.
