Creamy coconut milk, aromatic spices, and tender beef make this beef tikka masala irresistibly delicious.
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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.
- 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
- 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.
- 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.
- 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.
- 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!
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!
- 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.
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.
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Beef Tikka Masala
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
- 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).
- 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.
- 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.
- 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).
- 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.
- Remove the whole spices if preferred, garnish with fresh coriander, and serve with rice, naan bread, chapati, roti, just to mention a few.