A simple and rather authentic-tasting slow cooker version of shrimp tikka masala.
By Rinku Bhattacharya
- 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
- ¾ cup water
- 11/2 teaspoons salt
- 11/2 teaspoons sugar
- 2 green chilies, minced
- 1 teaspoon garam masala powder
- ½ cup heavy cream
- 2 pounds of large shrimp, shelled and de-viened
- 2 tablepsoons dried fenugreek leaves
- Cilantro to garnish
- 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.
Rinku Bhattacharya, is a teacher of Indian Cooking and the author of the blog, Spice Chronicles. A busy working mother Rinku is committed to offering a practical approach of flavorful, everyday cooking often with an Indian Accent. An author of three cookbooks, Instant Indian, Classic Foods for Every Region of India made easy in the Instant Pot, Spices and Seasons, Simple, Sustainable. Indian Flavors and The Bengali Five Spice Chronicles. Rinku’s passion for food starts with cooking and trying new recipes and extends to pairing and drinking wine with food and trying usual combinations by fusing various culinary influences. Rinku and her family are very committed to a sustainable lifestyle, and she uses mostly local produce for her recipes. She is joined in this effort by her husband who is an avid gardener and her children, Deepta and Aadi.