Dinner · Part 3 of 3: Tips & recipe card

Creamy Ghee Tikka Masala Beef Brisket: 5-Ingredient Slow Cooker Dinner Tips, FAQ & printable recipe

Name: Creamy Ghee Tikka Masala Beef Brisket: 5-Ingredient Slow Cooker Dinner
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Indian-American
Ingredients: 2 lb beef brisket, cut into 1-inch cubes; 1 1/2 cups tikka masala sauce; 2 tsp garam masala; 3 tbsp ghee; 1/2 cup heavy whipping cream; steamed basmati rice, for serving; warm garlic naan, for serving

By Clara Weller · Oct 29, 2026

Slow cooker beef brisket tikka masala in a black crockpot, creamy crimson sauce with tender beef cubes

Prep: 10 min
Cook: 6 h
Total: 6 h 10 min
Serves: 6

Tips for success

For the most flavorful result, choose a high-quality tikka masala sauce with roasted tomatoes and a blend of spices like cumin, coriander, and cardamom.

If the sauce tastes too acidic, add a pinch of sugar or a splash of cream at the end. The ghee is essential for the nutty richness, but you can substitute unsalted butter in a pinch.

To make the dish spicier, add a sliced fresh chili or a teaspoon of red pepper flakes along with the garam masala. For a milder version, use a mild tikka masala sauce and reduce the garam masala to 1 teaspoon.

The slow cooker is forgiving, so you can adjust the seasoning to taste after cooking—just remember that flavors intensify over time.

Variations

Chicken Tikka Masala: Swap the beef brisket for 2 pounds of boneless, skinless chicken thighs, cut into chunks. Cook on low for 4 to 5 hours until the chicken is tender and reaches 165°F (74°C).
Vegetarian Option: Replace the beef with 2 cans of drained chickpeas and 2 cups of cauliflower florets. Cook on low for 4 hours, then stir in the cream. The dish is ready when the cauliflower is tender.
Extra Vegetables: Add 1 cup of diced bell peppers and 1 cup of frozen peas during the last 30 minutes of cooking for a pop of color and texture.
Spicy Kick: Add 1 finely chopped serrano chili or 1 teaspoon of cayenne pepper along with the garam masala for a fiery version. Adjust to taste.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer: Freeze the cooked curry in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Reheat: Reheat in a saucepan over medium-low heat, stirring occasionally, until bubbling. Add a splash of water or cream to loosen the sauce.

Store leftover beef tikka masala in an airtight container in the refrigerator for up to 4 days. Cool the curry within 2 hours of cooking before refrigerating. The sauce may thicken as it chills; add a splash of water or cream when reheating to restore the silky texture.

This dish can be assembled the night before: layer the raw beef, sauce, spices, ghee, and cream in the slow cooker insert, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook on low as directed. You may need to add 30 minutes of cooking time since the ingredients start cold.

Serving ideas

Serve the beef tikka masala over steamed basmati rice, spooning plenty of the creamy sauce over the top. The rice soaks up the gravy and balances the richness. Warm garlic naan on the side is perfect for dipping or tearing into pieces to scoop up the meat and sauce.

For a complete meal, add a simple cucumber salad or roasted vegetables on the side. A dollop of plain yogurt or a sprinkle of fresh cilantro would brighten the dish, though the video does not include them.

Keep the focus on the tender beef and velvety sauce for a satisfying, comforting dinner.

Frequently asked questions

Can this be made with a different cut of beef?

Yes, chuck roast or short ribs work well because they have similar fat content and become tender with slow cooking. Avoid lean cuts like sirloin, which will dry out. Cut the meat into uniform cubes and cook until fork-tender.

Why is the sauce thin after cooking?

The sauce can be thin if the slow cooker has too much condensation or if the beef released a lot of liquid. To thicken, remove the beef and simmer the sauce on the stovetop for 10 to 15 minutes, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).

Can this recipe be doubled?

Yes, you can double the ingredients if your slow cooker is at least 6 quarts. Keep the cooking time the same, but ensure the slow cooker is not more than two-thirds full. Check for tenderness at the 6-hour mark.

Is it necessary to brown the beef first?

No, the video does not brown the beef, and it is not necessary. The slow cooker tenderizes the meat and develops flavor without browning. If you prefer a deeper flavor, you can sear the beef in a hot skillet before adding it, but that adds time.

Can this be made in an Instant Pot?

Yes, use the sauté function to brown the beef if desired, then add the sauce, spices, ghee, and cream. Cook on high pressure for 35 minutes, then do a natural release for 15 minutes. The beef will be tender, though the sauce may be thinner.

Recipe card

Creamy Ghee Tikka Masala Beef Brisket: 5-Ingredient Slow Cooker Dinner

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

2 lb beef brisket, cut into 1-inch cubes
1 1/2 cups tikka masala sauce
2 tsp garam masala
3 tbsp ghee
1/2 cup heavy whipping cream
steamed basmati rice, for serving
warm garlic naan, for serving

Instructions

Place the cubed beef brisket in the bottom of a 6-quart slow cooker. Pour the tikka masala sauce over the beef, then sprinkle with garam masala. Add the ghee and heavy cream, but do not stir. The layers will meld during cooking.
Cover the slow cooker and cook on low for 6 to 8 hours, until the beef is fork-tender and easily shreds. Do not lift the lid during the first 4 hours to keep the heat steady. Let it rest for 3 minutes before slicing.
After 6 hours, test a cube with a fork. It should slide apart easily with no resistance. If not, continue cooking in 30-minute increments until tender. The sauce will have thickened slightly and turned glossy. Let it rest for 3 minutes before slicing.
Once the beef is fork-tender, turn off the slow cooker and let the meat rest in the warm sauce for at least 3 minutes before serving. This allows the juices to redistribute and the sauce to settle.
Spoon steamed basmati rice onto plates and ladle the creamy beef tikka masala over the top. Serve with warm garlic naan on the side for dipping into the velvety sauce.

Contains: milk, gluten, tree nuts

Estimated nutrition per serving

Calories: 620
Protein: 35 g
Carbohydrates: 18 g
Fat: 45 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.