5 from 117 votes
Beef Tikka Masala
Beef Tikka Masala is a slow-simmered curry featuring marinated beef pieces cooked in a spiced sauce enriched with coconut milk. The marinade layers aromatic spices including cumin, coriander, and garam masala, infusing the beef with depth of flavor. The cooking method combines dry-toasting whole spices, softening onions, and gentle simmering to develop a complex sauce.
Prep Time
10 mins
Cook Time
1 hr
Additional Time
30 mins
Total Time
1 hr
Servings:
6
Calories:
447 kcal
Course:
Main Course, Lunch, Dinner
Cuisine:
Indian, Pakistani
Ingredients
For the Marinade
- 2 lbs beef cut into bite-sized pieces, stewing, about 1 kg
- ⅓ cup vegetable oil
- 2 tablespoon ginger-garlic paste
- 1 tablespoon cumin ground
- 1 tablespoon ground coriander
- 1 teaspoon Turmeric ground
- 1 teaspoon garam masala
- 1 teaspoon kashmiri chili powder (see notes below)
- 1 teaspoon salt
For the Sauce
- 4-6 tablespoon vegetable oil
- 3-4 bay leaf
- 2 cinnamon stick
- 5-6 cardamom pods
- 1 onion finely sliced, large
- 1 teaspoon garam masala
- ½ teaspoon Turmeric ground
- ½ teaspoon cumin ground
- ½ teaspoon ground coriander
- 3-8 chili use more or less, as preferred, freshly sliced
- 2 tomato finely sliced, large
- 1 oz (400ml) coconut milk can
- water optional -see notes, warm
- Coriander to garnish, a few leaves, chopped fresh
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.
Cup of Yum
Notes
- Marinate the beef overnight when possible to enhance the depth of flavor.
- Slices onions finely to help the sauce develop a smooth texture.
- Adjust the amount of fresh chili peppers to control the heat level.
- Add warm water gradually during cooking to prevent the pot from drying and to tenderize the beef properly.
- Leftovers keep in the fridge for 3 to 4 days or can be frozen for 2 to 3 months; reheat gently on the stovetop or in the microwave.
Nutrition Information
Calories
447kcal
(22%)
Carbohydrates
9g
(3%)
Protein
35g
(70%)
Fat
30g
(46%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
13g
(76%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.1g
(5%)
Cholesterol
94mg
(31%)
Sodium
488mg
(20%)
Potassium
789mg
(17%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
676IU
(14%)
Vitamin C
40mg
(44%)
Calcium
79mg
(8%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 447
% Daily Value*
| Calories | 447kcal | 22% |
| Carbohydrates | 9g | 3% |
| Protein | 35g | 70% |
| Fat | 30g | 46% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 94mg | 31% |
| Sodium | 488mg | 20% |
| Potassium | 789mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 676IU | 14% |
| Vitamin C | 40mg | 44% |
| Calcium | 79mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.