• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
We Eat At Last
  • Home
  • About
  • Recipe Index
  • World Cuisine
  • African dishes
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • About
  • Recipe Index
  • World Cuisine
  • Subscribe

subscribe
search icon
Homepage link
  • About
  • Recipe Index
  • World Cuisine
  • Subscribe

×
Home » World Cuisine

Beef Tikka Masala with Coconut Milk

Dated: November 20, 2023 . Modified: Nov 20, 2023 by Kate Hahnel

Jump to Recipe Print Recipe
Beef Tikka Masala

Creamy coconut milk, aromatic spices, and tender beef make this beef tikka masala irresistibly delicious.

Beef tikka masala garnished with coriander and chilis.

*This post may contain affiliate links — as an Amazon Associate I earn from qualifying purchases, at no extra cost to you.

I love a good beef curry, but with my busy schedule and family commitments, I can't always make it to my favorite Indian restaurant. Making this beef tikka masala at home has been life-changing, and I am so glad I can finally share this recipe it with you!

ingredients you will need

This is a summary of the ingredients you will need for this recipe, and possible substitutions if any. The full ingredient measurements and detailed step by step instructions have been provided in the recipe card below.

Ingredients for making beef tikka masala.
  • Protein- beef, cut into bite-sized pieces.
  • Vegetable cooking oil.
  • Flavor and Aromatics:
    • Garlic-ginger paste.
    • Seasonings - ground cumin, coriander, turmeric, garam masala, chili powder, bay leaves, cinnamon sticks, cardamom pods, and salt.
  • Vegetables: Finely sliced onion and tomatoes, and freshly sliced chilis.
  • Liquid: some warm water and coconut milk.

how to make beef tikka masala

A photo collage showing how to make this recipe.
  1. Make the marinade: Combine cooking oil, ginger-garlic paste, cumin, coriander, turmeric, garam masala, chili powder, and salt in a bowl. Add the beef and mix well.
  2. Saute onion: Heat oil in a large, deep pot. Add bay leaves, cinnamon sticks, and cardamom pods. Fry for 1-2 minutes until fragrant. Add the onion and sauté until soft and translucent.
  3. Cook the beef: Add beef, tomatoes, and seasonings (garam masala, turmeric, cumin, ground coriander, and fresh chilis). Gently stir, cover and cook for a few minutes to soften the tomatoes. Reduce the heat to medium-low, cover again, and simmer until the beef is tender, adding warm water, a little at a time, whenever the pot feels too dry.
  4. Add coconut milk: Stir in coconut milk and cook for a few more minutes until the sauce thickens. Garnish with fresh coriander (cilantro), serve and enjoy!

Quick tip 💡: Speed up the cooking process by using a pressure cooker! Simply pressure cook for 25 minutes, release pressure naturally for 10 minutes, add coconut milk, and simmer for 5-10 minutes or until the gravy has thickened!

Tikka masala with beef and some naan bread.

how to serve it

Serve your beef tikka masala with:-

  • Naan bread.
  • Raita - a yogurt-based Indian side dish.
  • Rice - serve it with our coconut basmati rice or turmeric rice to help you soak up the delicious sauce!
  • Flatbreads - such as pita bread, roti, or our Kenyan chapati!

Craving more globally-inspired recipes? Then try our vegan egusi, nandos peri peri sauce recipe or this Vietnamese bun thit nuong, next!

useful tips

  • Marinate the beef for enhanced flavor.
  • Finely slice the onions. This ensures that they blend seamlessly into the sauce, creating a smooth and flavorful consistency in the tikka.
  • Adjust spice levels by adding or reducing the chili powder and freshly sliced chilis to suit your spice preference. I used mild Kashmiri chili powder, but you can substitute with other red chili powders if necessary.
  • Add vegetables potatoes, carrots or your preferred vegetables if desired.

storing leftovers

To store leftovers, allow the masala curry to cool completely, transfer it to an airtight container, and keep it in the fridge for up to 3-4 days or in the freezer for up to 2-3 months.

When reheating frozen portions, thaw the beef in the refrigerator overnight, then reheat thoroughly on low on the stovetop to an internal temperature of at least 165°F (74°C).

Alternatively, reheat leftovers in the microwave. To do this, transfer the desired amount of curry to a microwave-safe bowl and heat for 2-3 minutes, or until heated through. Stir halfway through reheating.

Beef tikka masala with some rice in the background.

more international cuisine recipes

  • German Cinnamon Roll Cookies
  • Butterbean Curry
  • Jamaican Coleslaw
  • South African Malva Pudding
  • Mascarpone chicken
  • Kenyan Kuku Choma
  • Hearty and Easy Marinara Sauce - this can be made using fresh or canned tomatoes.
  • Rahmwirsing - German Savoy Cabbage
  • Lebanese Molokhia with Chicken

Enjoy making this recipe! Be sure to give it a review ⭐ below! Also don't forget to follow We Eat At Last on Instagram, Pinterest, Facebook and Tiktok!

Subscribe to our YouTube channel and Newsletter for regular recipe notifications!

📖 Recipe

A plate of beef tikka masala

Beef Tikka Masala

Kate Hahnel
Creamy coconut milk, aromatic spices, and tender beef make this beef tikka masala an irresistibly delicious dish!
5 from 39 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 1 hour hr
Marination Time 30 minutes mins
Total Time 1 hour hr
Course Dinner, Lunch, Main Course
Cuisine Indian-inspired, Pakistani
Servings 6
Calories 447 kcal
Prevent your screen from going dark

Ingredients
  

For the Marinade

  • 2 lbs stewing beef (about 1 kg) cut into bite-sized pieces
  • ⅓ cup vegetable cooking oil
  • 2 tablespoon ginger-garlic paste
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon Kashmiri chili powder (see notes below)
  • 1 teaspoon salt

For the Sauce

  • 4-6 tablespoon vegetable cooking oil
  • 3-4 bay leaves
  • 2 cinnamon sticks
  • 5-6 cardamom pods
  • 1 large onion finely sliced
  • 1 teaspoon garam masala
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 3-8 freshly sliced chilis use more or less, as preferred
  • 2 large tomatoes finely sliced
  • 1 14oz (400ml) can coconut milk
  • some warm water (optional -see notes)
  • a few leaves of chopped fresh coriander to garnish

Instructions
 

  • Place the beef in a bowl. Add cooking oil, ginger and garlic paste, cumin, coriander, turmeric, garam masala, chili powder, and salt, then combine. Marinate the meat for at least 30 minutes (or overnight for best results).
    Seasoning meat in a bowl.
  • Heat oil in a large and deep pot. Add bay leaves, cinnamon sticks, and cardamom pods. Fry for 2-5 minutes, or until the spices release their aroma and start to darken. Add the onion and saute until soft and translucent.
    Tossing whole spices in oil.
  • Add the beef, seasonings (garam masala, turmeric, cumin, ground coriander, fresh chilis), and tomatoes. Gently stir to combine, cover, and cook for 5-10 minutes, stirring from time to time.
    Meat simmering in a pot with seasonings.
  • Reduce the heat to medium-low, cover, and allow the beef masala to simmer for 30-40 minutes, stirring every 10-15 minutes. Add more water, a little at a time, whenever the pot starts to dry up (see notes).
    Beef tikka masala simmering in a pot.
  • Stir in the coconut milk, and allow to cook for a further 10-15 minutes or until the meat has softened, and the oil has separated from the sauce.
    Coconut milk simmering with beef cubes in a pot.
  • Remove the whole spices if preferred, garnish with fresh coriander, and serve with rice, naan bread, chapati, roti, just to mention a few.
    Beef masala inside a pot, garnished with coriander leaves.

Notes

  • Marinating the beef for at least 30 minutes will enhance the flavor, but for the best results, marinate the beef overnight.
  • Slice onions finely for a smooth sauce consistency.
  • Adjust spice levels to taste.
  • Consider adding vegetables like potatoes or carrots as desired. Add warm water in quarter-cup increments as necessary to prevent the pot from drying up.
  • Adjust the total cooking time based on the beef's tenderness. For tougher cuts, continue adding water until the meat becomes tender.
  • Keep leftovers in the fridge for up to 3-4 days or in the freezer for up to 2-3 months.
  • Reheat leftovers on the stovetop over low heat or in a microwave-safe dish in the microwave for 2-3 minutes until warmed through.
Nutritional information is an estimate, calculated using tools that this website uses. It may vary based on the specific products used. We recommend performing your own nutritional calculations for accuracy.

Nutrition

Calories: 447kcalCarbohydrates: 9gProtein: 35gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 13gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 94mgSodium: 488mgPotassium: 789mgFiber: 3gSugar: 3gVitamin A: 676IUVitamin C: 40mgCalcium: 79mgIron: 5mg
Tried this recipe? I would love it if you could leave a rating by clicking on the stars above on this recipe card.Pin this recipe on Pinterest or tag me out on socials @weeatatlast. I love seeing your creations.

More World Cuisine

  • Chicken and orzo in a casserole dish with peas.
    Orzo Chicken Bake
  • A square zoomed in image of orzo salad with feta, cucumber and peas in a bowl.
    Pesto Orzo Pasta Salad
  • Hummus topped with balsamic onions in a small bowl.
    Balsamic Onion Hummus
  • A bowl of minestrone soup.
    Soup Maker Minestrone Soup

Reader Interactions

Comments

  1. Lisa

    May 25, 2024 at 1:43 am

    This looks delicious! Have you done it in the pressure cooker or instant pot?

    Reply
    • Kate Hahnel

      May 30, 2024 at 7:28 am

      Thank you! No, I did it in a regular pot.

      Reply
  2. Paula

    November 22, 2023 at 1:18 pm

    Its looks so delicious, i gonna try it😋

    Reply
    • Kate Hahnel

      November 27, 2023 at 8:15 am

      Thank you!! We absolutely loved it!

      Reply
5 from 39 votes (39 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

A picture of Kate Hahnel, owner of the website We Eat At Last

Hi, I'm Kate! Join me in discovering how to effortlessly prepare easy, simple and tasty meals at home.

About Me

Readers Picks

  • Air fryer chicken breast using the Ninja foodi.
    Ninja Air Fryer Chicken Breast
  • Sliced oatmeal banana bread on a plate.
    Cottage Cheese Oatmeal Banana Bread
  • Lemon and walnut oil salad dressing.
    Lemon Walnut Oil Salad Dressing
  • A bowl of air fryer carrots.
    Air Fryer Honey Roasted Carrots

Spring Recipes

  • Air fryer asparagus on a plate.
    Air Fryer Asparagus
  • Two bowls of spicy carrot and coriander soup.
    Carrot Coriander Soup
  • A plate of white asparagus with potatoes, and a yogurt dip.
    Air Fryer White Asparagus
  • Jamaican steamed cabbage
    Jamaican Steamed Cabbage Recipe + Video
  • A close-up shot of crispy, golden-brown fried goat cheese slices arranged neatly on a plate.
    Fried Goat Cheese

Footer

^ back to top

About

  • Privacy Policy
  • Impressum
  • Accessibility Statement
  • Cookie Policy
  • Disclaimer

Newsletter

  • Sign Up! for emails and updates.

Contact

  • About Kate
  • Contact

We Eat At Last is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Copyright © 2025 Foodie Pro on the Foodie Pro Theme.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.