Dinner · Part 3 of 3: Tips & recipe card

Creamy Ghee Makhani Masala Beef Brisket: Slow Cooker Set-and-Forget Tips, FAQ & printable recipe

Name: Creamy Ghee Makhani Masala Beef Brisket: Slow Cooker Set-and-Forget
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Indian-American
Ingredients: 2 lb beef brisket, cut into 1-inch cubes; 2 cups spiced tomato puree; 2 tbsp fresh ginger, minced; 6 cloves garlic, minced; 1/4 cup ghee; 1 cup heavy whipping cream; 1 1/2 tsp kosher salt

By Clara Weller · Oct 29, 2026

Slow cooker creamy ghee makhani masala beef brisket in a black ceramic crock, topped with cream

Prep: 15 min
Cook: 8 h
Total: 8 h 15 min
Serves: 6

Tips for success

For the deepest flavor, make the spiced tomato puree from scratch by blending canned whole tomatoes with garam masala, ground coriander, and a pinch of cayenne. This allows you to control the heat level and spice profile.

If using store-bought puree, taste it first and adjust the seasoning accordingly. Remember that the slow cooker concentrates flavors, so a slightly thicker puree works best.

To achieve the signature silky makhani texture, ensure the cream is at room temperature before adding it to the slow cooker. Cold cream can cause the sauce to separate.

If the sauce does separate, whisk it vigorously for a minute or blend it with an immersion blender to bring it back together. For an extra-luxurious finish, stir in a tablespoon of ghee right before serving.

Variations

Chicken Makhani: Replace beef brisket with 2 pounds of boneless, skinless chicken thighs. Cook on low for 4 to 5 hours, until the chicken is tender and reaches 165°F (74°C). Shred the chicken before serving.
Spicy Makhani: Add 1 to 2 finely chopped green chilies or 1 teaspoon of cayenne pepper to the tomato puree for extra heat. Adjust the amount to taste, keeping in mind the slow cooker intensifies spice.
Vegetarian Makhani: Omit the beef and use 3 cups of paneer cubes or chickpeas. Add the paneer during the last 30 minutes of cooking to prevent it from breaking apart. For chickpeas, cook for the full 8 hours.
Creamy Coconut Makhani: Swap the heavy cream for full-fat coconut cream and use coconut oil instead of ghee for a dairy-free version. The coconut adds a subtle sweetness that complements the spices.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of water if needed.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Reheat: Reheat on the stovetop over medium-low heat, stirring occasionally, until hot. Add a splash of water or broth to loosen the sauce if needed.

Store leftover curry in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop, making it even more delicious the next day. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened too much. Do not leave the curry at room temperature for more than 2 hours.

This recipe is ideal for meal prep. The entire dish can be made up to 3 days ahead and stored in the refrigerator. The flavors meld and deepen overnight, so it often tastes better the next day.

Reheat on the stovetop over medium-low heat, stirring occasionally, until heated through. The curry can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

Serving ideas

Serve the creamy ghee makhani beef brisket over steamed basmati rice, which soaks up the rich sauce beautifully. Warm garlic naan on the side is perfect for scooping up every last bit of the curry. A simple cucumber salad or a spoonful of cooling yogurt can balance the spices, but the dish is satisfying on its own.

For a complete Indian-inspired meal, pair the curry with a side of sautéed spinach or roasted vegetables. The rich, creamy sauce pairs well with mild vegetables like cauliflower or potatoes.

Garnish with fresh cilantro and a drizzle of cream for a restaurant-style presentation. Leftovers are excellent stuffed into wraps or served over naan for a quick lunch.

Frequently asked questions

Can this recipe be made with a different cut of beef?

Yes, beef chuck roast is an excellent substitute for brisket. It has similar collagen content and becomes just as tender when slow-cooked. Avoid lean cuts like sirloin, which will dry out. Cut the meat into 1-inch cubes and cook on low for 8 hours, or until fork-tender.

Why does the sauce sometimes separate?

Sauce separation can happen if the cream is added too cold or if the slow cooker temperature fluctuates. To prevent this, bring the cream to room temperature before adding it. If the sauce does separate, whisk it vigorously or use an immersion blender to re-emulsify it. Stirring in a little extra ghee can also help.

Can this dish be made ahead and frozen?

Yes, the curry freezes well. Let it cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop. The flavors may deepen after freezing, making it even more delicious.

What is spiced tomato puree, and where can it be found?

Spiced tomato puree is a smooth tomato sauce seasoned with Indian spices like garam masala, cumin, and coriander. It is available in Indian grocery stores or online. To make it at home, blend canned tomatoes with the spices of your choice until smooth.

How can the heat level be adjusted?

To make the curry milder, use a mild spiced tomato puree and reduce or omit any additional chili. For more heat, add chopped green chilies or cayenne pepper along with the tomato puree. Taste the puree before using it to gauge its spiciness.

Recipe card

Creamy Ghee Makhani Masala Beef Brisket: Slow Cooker Set-and-Forget

Prep 15 minCook 8 hTotal 8 h 15 minServes 6

Ingredients

2 lb beef brisket, cut into 1-inch cubes
2 cups spiced tomato puree
2 tbsp fresh ginger, minced
6 cloves garlic, minced
1/4 cup ghee
1 cup heavy whipping cream
1 1/2 tsp kosher salt

Instructions

Place the cubed beef brisket in the bottom of the slow cooker. Pour the spiced tomato puree over the meat, then add the minced ginger and garlic. Sprinkle with kosher salt and stir gently to coat the beef evenly with the puree and aromatics.
Spoon the ghee over the top of the beef mixture, then pour the heavy whipping cream over everything. Do not stir — leave the cream and ghee on top so they melt and blend into the sauce during the slow cooking.
Cover the slow cooker and cook on low for 8 hours, or until the beef is fork-tender and easily shreds with a spoon. The sauce will darken slightly and become thick and glossy. Avoid opening the lid during the first 6 hours to keep the heat steady. Let it rest for 3 minutes before slicing.
Insert an instant-read thermometer into a few of the largest beef cubes. The internal temperature must reach at least 145°F (63°C) for food safety, but for the most tender result, continue cooking until the beef is easily pierced with a fork. Let the meat rest in the sauce for 10 minutes before serving.
Gently stir the curry to combine the ghee and cream into the sauce. Taste and add more salt if needed. The sauce should be thick enough to coat the back of a spoon. If it is too thick, stir in a splash of water or beef broth to reach the desired consistency.
Spoon the creamy makhani beef over steamed basmati rice and serve with warm garlic naan on the side. Ladle extra sauce over the top and enjoy while hot.

Contains: milk

Estimated nutrition per serving

Calories: 520
Protein: 35 g
Carbohydrates: 12 g
Fat: 38 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.