Beef Tikka Masala

Creamy coconut milk, aromatic spices, and tender beef make this beef tikka masala an irresistibly delicious dish!

Course Dinner, Lunch, Main Course

Cuisine Indian-inspired, Pakistani

Diet Gluten Free

Prep Time 10

Cook Time 1

Marination Time 30

Total Time 1

Servings

Calories 447kcal

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).
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.

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