Slow Cooker Shrimp Tikka Masala

Can you make tikka masala in a slow cooker? You can, and the four-hour cook time gives the sauce a depth that the stovetop version, cooked in thirty minutes, does not reach. Red onion, ginger paste, garlic, garam masala, cumin, coriander, turmeric, and cayenne pepper sauteed on the stove first, then transferred to the slow cooker with crushed tomatoes, and plain yoghurt.

The yoghurt mellows the heat of the cayenne and the tomatoes over the four hours. The shrimp goes in at the very end. Fresh cilantro on top before serving. This has become one of our go-to slow cooker dinners for exactly that reason.

Tips for Making Slow Cooker Shrimp Tikka Masala

Saute the aromatics first

Heat oil in a skillet, cook the onion until soft, add ginger and garlic for a minute, then the spices for thirty seconds. This blooms the spices before they go into the slow cooker.

Transfer the spiced onion mixture to the slow cooker. Skipping this step and putting raw spices directly into the slow cooker makes the sauce taste gritty.

Cook on low for four hours

Low and slow. The crushed tomatoes and yoghurt break down and become a smooth sauce around the shrimp.

Resist the urge to open the lid. Every time you do, the temperature drops and the cooking time extends.

Slow Cooker – Shrimp Tikka Masala

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5 from 5 reviews

• Author: Rinku Bhattacharya
• Total Time: 250 minutes
• Yield: Serves 6-8 1x

Description

This slow cooker shrimp tikka masala offers an authentic taste with minimal effort, with amazingly tender shrimp in a rich, spiced tomato and yogurt sauce.

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Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons oil
• 1 medium-sized red onion, chopped
• 1 tablespoon fresh ginger paste
• 2 cloves garlic, minced
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1 can (14 ounces) crushed tomatoes
• 1 cup plain yogurt
• 1 pound shrimp, peeled and deveined
• Salt to taste
• Fresh cilantro for garnish

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Instructions

1. Heat oil in a skillet over medium heat. Add onion and cook until soft.
2. Stir in ginger paste and garlic, cooking for another minute.
3. Add garam masala, cumin, coriander, turmeric, and cayenne pepper. Cook for 30 seconds.
4. Transfer mixture to a slow cooker. Stir in crushed tomatoes and yogurt.
5. Cover and cook on low for 4 hours.
6. Add shrimp, season with salt, and stir to coat. Simmer for an additional 5 minutes
7. Garnish with fresh cilantro before serving.

Notes

For a spicier dish, add more tandoori masala or a pinch of cayenne pepper. Serve with basmati rice or naan for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 240 minutes
• Category: Main Course
• Method: Slow Cooker
• Cuisine: Indian

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 6
• Sodium: 600
• Fat: 12
• Carbohydrates: 15
• Fiber: 3
• Protein: 20
• Cholesterol: 150 mg

Find it online: https://honestcooking.com/slow-cooker-shrimp-tikka-masala-recipe/

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