A simple and rather authentic-tasting slow cooker version of shrimp tikka masala.
By Rinku Bhattacharya
Slow Cooker – Shrimp Tikka Masala
- Total Time: 4 hours 10 minutes
- Yield: 6-8 1x
Description
A simple and rather authentic-tasting slow cooker version of shrimp tikka masala.
Ingredients
Scale
- 2 tablespoons oil
- 1 medium sized red onion, chopped
- 1 tablespoon fresh ginger paste
- 2 pods garlic
- 4 tomatoes, diced
- 1 tablespoon tandoori masala
- 1 cup beaten greek yogurt
- 3/4 cup water
- 11/2 teaspoons salt
- 11/2 teaspoons sugar
- 2 green chilies, minced
- 1 teaspoon garam masala powder
- 1/2 cup heavy cream
- 2 pounds of large shrimp, shelled and de-viened
- 2 tablepsoons dried fenugreek leaves
- Cilantro to garnish
Instructions
- Place the oil in slow cooker and add in the onions, ginger and garlic and turn the slow cooker onto to a 4 hour cycle on low.
- After about half and hour the slow cooker will be sweaty and fragrant (I know this does not sound very appetizing but it all works out.)
- Add in the tomatoes, tandoori masala, greek yogurt, water, salt and sugar, green chilies and stir well.
- Let the mixture simmer well for about 3 hours.
- At this point, use an imersion blender and add puree the mixture with the cream.
- Add in the shrimp and fenugreek and continue cooking for 30 more minutes.
- Serve the mixture garnished with cilantro.
- Prep Time: 10 mins
- Cook Time: 4 hours
I just think that the items should be pureed in two stages instead. The food is better that way.
When do you add the garam masala?