Slow Cooker Shrimp Tikka Masala

Name: Slow Cooker Shrimp Tikka Masala
Prep time: 20 min
Cook time: 245 min
Total time: 265 min
Yield: 8
Cuisine: Indian
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

Recipe GLPRb7d71636988a54

Indian

Main Course

265 min

202 cal

Servings: 8

Slow Cooker

Stovetop

SNAP eligible

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.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

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.

Comments

Grocery List Plus Editorial Staff3.75

Shrimp is fresh at coastal-adjacent Charlotte chains, but fenugreek leaves and tandoori masala as a pre-made powder force a special trip to an Indian grocer or online order, and that is a real ask on a weeknight. The stated 265 minutes (over four hours) is mostly slow-cooker time, but the review should note that you're shrimp-shopping, possibly sourcing spices, and doing substantial prep work before the cooker even starts, so plan for a weekend project, not a hurried dinner. A pound of shrimp at Food Lion or Harris Teeter, Greek yogurt, heavy cream, and basic aromatics will run $18–24 for eight servings, making it moderately priced per plate, but the fenugreek leaves—if you can find them—add another $3–5 and a second stop. The dish reheats reasonably and feeds a family without fussiness once you have your ingredients, but the spice-sourcing friction and the slow-cooker commitment make it a plan-ahead meal, not a spontaneous one.