Homemade Beef Tikka Masala

If you ask me, beef tikka masala is one of those dishes that just makes everyone happy.

This comforting Indian-inspired curry features tender chunks of beef simmered in a rich, creamy tomato sauce. The warm spices like garam masala and cumin create layers of flavor that aren’t too spicy for most palates.

The beef gets marinated in yogurt and spices before being seared in a hot pan. Then it’s braised in a smooth sauce made with tomatoes, cream, and aromatic seasonings that fill your kitchen with the most amazing smell.

It’s a hearty, satisfying meal that pairs perfectly with rice or naan bread, and it’s guaranteed to become a family favorite.

What Kind of Beef Should I Use?

For tikka masala, you’ll want to choose a cut of beef that can handle slow cooking and won’t dry out. Chuck roast, beef short ribs, or even stewing beef work really well since they have enough fat and connective tissue to stay tender during the cooking process. You can also use sirloin or rump steak if you prefer a leaner option, just be careful not to overcook it. Whatever cut you choose, make sure to trim off any excess fat and cut it into evenly sized bite-sized pieces so everything cooks at the same rate. If you’re using a tougher cut like chuck, don’t worry – the long, slow cooking in all those spices and tomatoes will break it down into something really tender and flavorful.

Options for Substitutions

This beef tikka masala is pretty adaptable, so here are some swaps you can make:

• Beef: You can easily swap the beef for chicken thighs, lamb, or even paneer for a vegetarian version. Just adjust the cooking time – chicken will cook faster than beef.
• Garlic and ginger paste: If you don’t have the paste, use 4 cloves of minced garlic and 1 tablespoon of fresh grated ginger instead.
• Green bird’s eye chillies: These can be replaced with jalapeños, serranos, or even a pinch of cayenne pepper. Start with less and add more to taste since heat levels vary.
• Ghee: Regular butter or any neutral oil like vegetable or sunflower oil works fine if you don’t have ghee.
• Kashmiri chilli powder: This gives great color and mild heat. You can substitute with regular chili powder or paprika, but use less since regular chili powder is spicier.
• Kasoori methi: If you can’t find dried fenugreek leaves, you can skip it or use a pinch of dried oregano for a different but still nice herbal note.
• Mango chutney: A tablespoon of brown sugar or honey can replace this for sweetness, though you’ll miss the fruity tang.
• Single cream: Heavy cream, half-and-half, or even coconut milk work well here. Coconut milk will give it a slightly different flavor profile but still delicious.

Watch Out for These Mistakes While Cooking

The biggest mistake when making beef tikka masala is rushing the cooking process – beef needs time to become tender, so don’t try to speed things up by cranking the heat or you’ll end up with tough, chewy meat that no amount of sauce can save.

Another common error is adding the yoghurt too quickly or while the pan is too hot, which causes it to curdle and create an unappetizing texture – always temper the yoghurt by adding a spoonful of the hot sauce to it first, then gradually stir it back into the pan off the heat.

Make sure to bloom your whole spices like cardamom, cinnamon, and peppercorns in the hot oil before adding other ingredients, as this releases their full flavor and prevents them from tasting raw or bitter.

Finally, don’t skip the kasoori methi at the end – these dried fenugreek leaves add an authentic restaurant-style flavor that really makes the dish shine, and crushing them between your fingers before adding releases even more aroma.

What to Serve With Beef Tikka Masala?

This rich and creamy beef tikka masala is perfect served over fluffy basmati rice, which soaks up all those amazing spiced flavors beautifully. I love pairing it with warm naan bread or chapati for scooping up every bit of that delicious sauce – it’s honestly the best part! A simple cucumber raita or plain yogurt on the side helps cool things down if you’ve made it on the spicier side, and it adds a nice creamy contrast to the bold flavors. For a complete Indian feast, add some roasted vegetables like cauliflower or green beans, or even a fresh salad with sliced onions and tomatoes dressed with lemon juice.

Storage Instructions

Refrigerate: This beef tikka masala actually tastes even better the next day! Store it in the fridge in an airtight container for up to 4 days. The flavors really have time to meld together, making it perfect for meal prep or when you want to get dinner started ahead of time.

Freeze: You can freeze this curry for up to 3 months in freezer-safe containers or bags. I like to portion it out into individual servings so I can grab just what I need. Just remember to leave some space at the top of containers since it’ll expand when frozen.

Warm Up: Thaw frozen curry overnight in the fridge, then gently warm it on the stovetop over medium-low heat, stirring occasionally. You might need to add a splash of stock or water if it seems too thick. Give it a taste and add a squeeze of fresh lime juice to brighten it up again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 170-190 g
• Fat: 140-160 g
• Carbohydrates: 60-80 g

Ingredients

For the curry base:

• 2 medium onions, chopped
• 2 to 5 fresh green bird’s eye chilies, chopped
• 2 tbsp ginger-garlic paste
• 1/4 cup (70 ml) ghee or canola oil
• 800 g (28 oz) beef, diced

For the spices:

• 8 whole black peppercorns
• 1 cinnamon stick (1 inch)
• 2 green cardamom pods, cracked
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp tandoori masala powder
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1 tbsp kashmiri chili powder (adjust to taste)

For the sauce:

• 1 tbsp mango chutney
• 1 1/2 cups (400 g) chopped tomatoes or plain passata
• 1/2 cup (125 ml) beef or chicken stock, or water
• 1/2 cup (125 g) plain yogurt

To finish and garnish:

• Salt, to taste
• 1 tbsp dried fenugreek leaves (kasoori methi)
• 3 tbsp light cream (optional)
• Juice from 1–2 limes
• 3 tbsp fresh cilantro, minced

Step 1: Blend the Onion and Chilies

• 2 medium onions, chopped
• 2 to 5 fresh green bird’s eye chilies, chopped

Place the chopped onions and chopped green bird’s eye chilies into a blender.

Blend until a smooth paste forms, adding a drop of water or stock if needed to help the mixture blend evenly.

Set this paste aside for later use.

Step 2: Infuse Spices and Brown the Beef

• 1/4 cup (70 ml) ghee or canola oil
• 8 whole black peppercorns
• 1 cinnamon stick (1 inch)
• 2 green cardamom pods, cracked
• 800 g (28 oz) beef, diced

Heat the ghee or canola oil in a large frying pan over medium-high heat until hot and shimmering.

Add the black peppercorns, cinnamon stick, and cracked green cardamom pods.

Stir and let them infuse the oil for about 30 seconds, being careful not to burn the spices.

Add the diced beef to the pan and fry, stirring regularly, until browned all over.

Step 3: Build the Curry Base

• 2 tbsp ginger-garlic paste
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp tandoori masala powder
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1 tbsp Kashmiri chili powder (adjust to taste)
• blended onions and chilies from Step 1
• 1 1/2 cups (400 g) chopped tomatoes or plain passata
• 1 tbsp mango chutney
• 1/2 cup (125 ml) beef or chicken stock, or water

Add the ginger-garlic paste to the browned beef and stir well to combine.

Next, sprinkle in the ground cumin, ground coriander, tandoori masala powder, garam masala, turmeric powder, and Kashmiri chili powder.

Cook for another minute to toast the spices and release their aroma.

Then pour in the blended onion and chili paste from Step 1.

Stir in the chopped tomatoes or passata, mango chutney, and beef or chicken stock (or water).

Mix everything thoroughly to create a rich, flavorful base.

Step 4: Simmer Until Tender

• beef and sauce mixture from Step 3

Bring the mixture to a simmer, then cover the pan and let it cook gently until the beef is succulent and tender.

This will take about 30 to 40 minutes, but it could be a bit longer depending on your cut of beef.

Once the beef is tender, remove the lid and simmer uncovered for a few minutes more to thicken the sauce to your desired consistency.

I like to let the sauce reduce a bit more for a richer flavor.

Step 5: Finish with Yogurt, Seasonings, and Garnish

• 1/2 cup (125 g) plain yogurt
• salt, to taste
• 1 tbsp dried fenugreek leaves (kasoori methi)
• 3 tbsp light cream (optional)
• juice from 1–2 limes
• 3 tbsp fresh cilantro, minced

With the heat on low, add the plain yogurt one tablespoon at a time, stirring gently so it doesn’t curdle.

Season with salt to taste, then stir in the dried fenugreek leaves (kasoori methi).

If you like, swirl light cream over the top for extra richness.

To serve, garnish the curry with minced fresh cilantro and offer lime wedges on the side for squeezing over at the table—adding a burst of brightness.

For more depth, I sometimes add just a tiny bit more lime juice right before eating.

Homemade Beef Tikka Masala

Delicious Homemade Beef Tikka Masala recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 2 minutes mins

Total Time 1 hour hr 32 minutes mins

Servings 4

Calories 2350 kcal

Ingredients

  

For the curry base:

• 2 medium onions, chopped
• 2 to 5 fresh green bird's eye chilies, chopped
• 2 tbsp ginger-garlic paste
• 1/4 cup (70 ml) ghee or canola oil
• 800 g (28 oz) beef, diced

For the spices:

• 8 whole black peppercorns
• 1 cinnamon stick (1 inch)
• 2 green cardamom pods, cracked
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp tandoori masala powder
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1 tbsp Kashmiri chili powder (adjust to taste)

For the sauce:

• 1 tbsp mango chutney
• 1 1/2 cups (400 g) chopped tomatoes or plain passata
• 1/2 cup (125 ml) beef or chicken stock, or water
• 1/2 cup (125 g) plain yogurt

To finish and garnish:

• salt, to taste
• 1 tbsp dried fenugreek leaves (kasoori methi)
• 3 tbsp light cream (optional)
• juice from 1–2 limes
• 3 tbsp fresh cilantro, minced

Instructions

 

• Place the chopped onions and chopped green bird's eye chilies into a blender. Blend until a smooth paste forms, adding a drop of water or stock if needed to help the mixture blend evenly. Set this paste aside for later use.
• Heat the ghee or canola oil in a large frying pan over medium-high heat until hot and shimmering. Add the black peppercorns, cinnamon stick, and cracked green cardamom pods. Stir and let them infuse the oil for about 30 seconds, being careful not to burn the spices. Add the diced beef to the pan and fry, stirring regularly, until browned all over.
• Add the ginger-garlic paste to the browned beef and stir well to combine. Next, sprinkle in the ground cumin, ground coriander, tandoori masala powder, garam masala, turmeric powder, and Kashmiri chili powder. Cook for another minute to toast the spices and release their aroma. Then pour in the blended onion and chili paste from Step 1. Stir in the chopped tomatoes or passata, mango chutney, and beef or chicken stock (or water). Mix everything thoroughly to create a rich, flavorful base.
• Bring the mixture to a simmer, then cover the pan and let it cook gently until the beef is succulent and tender. This will take about 30 to 40 minutes, but it could be a bit longer depending on your cut of beef. Once the beef is tender, remove the lid and simmer uncovered for a few minutes more to thicken the sauce to your desired consistency. I like to let the sauce reduce a bit more for a richer flavor.
• With the heat on low, add the plain yogurt one tablespoon at a time, stirring gently so it doesn’t curdle. Season with salt to taste, then stir in the dried fenugreek leaves (kasoori methi). If you like, swirl light cream over the top for extra richness. To serve, garnish the curry with minced fresh cilantro and offer lime wedges on the side for squeezing over at the table—adding a burst of brightness. For more depth, I sometimes add just a tiny bit more lime juice right before eating.