60min 2 ppl
Beef Tikka Masala
105 minutes
2 people
Hard
105 min · 12 steps
Hard: over 60 min or 12+ steps
610 kcalper person
Protein 52g
Carbs 12g
Fats 40g
About this dish
Tender cubes of beef marinated in Kashmiri spices and yogurt, charred for deep colour, then simmered slowly in a velvety tomato and cream masala until completely yielding. Bold and satisfying.
Allergy Info
Dairy
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic Clovesminced (for marinade)2
- Fresh Gingerfinely grated (for marinade)12.5 g
- Onionlarge, finely diced0.5
- Garlic Clovesminced (for sauce)2
- Fresh Gingerfinely grated (for sauce)12.5 g
- Fresh Corianderto serve1 handful
Meat & Poultry
- Beef Braising Steakcut into 4cm chunks375 g
Dairy & Eggs
- Full-Fat Plain Yogurt75 g
- Ghee1 tbsp
- Double Cream100 ml
Tins & Jars
- Tomato Purée1 tbsp
- Chopped Tomatoestinned200 g
- Beef Stock100 ml
Dried Goods
- Sugar0.5 tsp
Spices & Seasonings
- Kashmiri Chilli Powderfor marinade1 tsp
- Garam Masalafor marinade1 tsp
- Ground Cumin0.5 tsp
- Ground Turmeric0.5 tsp
- Smoked Paprika0.5 tsp
- Saltfor marinade0.5 tsp
- Ground Coriander0.75 tsp
- Garam Masalafor sauce0.5 tsp
- Kashmiri Chilli Powderfor sauce0.5 tsp
- Kasuri Methidried fenugreek leaves0.5 tbsp
- Saltto taste
Oils & Condiments
- Lemon Juice1 tbsp
- Vegetable Oil0.5 tbsp
Utensils
- large mixing bowl
- heavy-based casserole
- wooden spoon
- fine grater
- chef's knife
- chopping board
- meat thermometer
Method
1
Cut the beef into 4cm chunks. Mince the garlic and grate the ginger for both the marinade and the sauce. Finely dice the onion. Keep prepped ingredients separate.
Approx. 15 minutes
2
In a large bowl, mix the yogurt, lemon juice, 2 garlic cloves, 12.5g ginger, 1 tsp Kashmiri chilli, 1 tsp garam masala, cumin, turmeric, paprika, and 0.5 tsp salt. Add the beef and coat thoroughly. Cover and refrigerate for at least 4 hours, ideally overnight.
Approx. 10 minutes
3
Heat 0.5 tbsp vegetable oil in a heavy-based casserole over high heat. Remove the beef from the marinade and sear in batches for 3–4 minutes per batch, turning until deeply browned. Transfer to a plate.
Approx. 12 minutes
4
Add the ghee to the same pan over medium heat. Add the diced onion and cook, stirring occasionally, until deep golden.
Approx. 12 minutes
5
Add the remaining garlic and ginger. Cook, stirring constantly, until fragrant.
Approx. 2 minutes
6
Stir in the tomato purée and cook until it darkens slightly.
Approx. 2 minutes
7
Add the tinned tomatoes, beef stock, ground coriander, 0.5 tsp garam masala, and 0.5 tsp Kashmiri chilli. Stir well to combine.
Approx. 2 minutes
8
Return the seared beef to the pan. Bring to a simmer, cover, and cook on low heat, stirring occasionally, until the beef is fully tender. Check the internal temperature reaches at least 70°C using a meat thermometer.
Approx. 60 minutes
9
Remove the lid and simmer to allow the sauce to thicken.
Approx. 5 minutes
10
Reduce the heat to very low. Stir in the double cream and sugar, then season with salt to taste.
Approx. 2 minutes
11
Rub the kasuri methi between your palms and stir it into the sauce. Simmer gently to infuse.
Approx. 2 minutes
12
Serve hot, garnished with fresh coriander.
Approx. 1 minutes
