Dinner · Part 3 of 3: Tips & recipe card

Crockpot Tikka Masala Beef Brisket with Cashew Cream Tips, FAQ & printable recipe

Name: Crockpot Tikka Masala Beef Brisket with Cashew Cream
Prep time: 10 min
Cook time: 8 h
Total time: 8 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; 1/2 cup roasted cashew cream; 4 tbsp unsalted butter, cut into pats

By Clara Weller · Oct 29, 2026

A slow cooker filled with tikka masala beef brisket, garnished with fresh cilantro and served with rice and naan.

Prep: 10 min
Cook: 8 h
Total: 8 h 10 min
Serves: 6

Tips for success

For the most tender beef, always cook on low. High heat can make the meat tough if cooked too quickly.

The beauty of this recipe is that you don't need to brown the beef first, but if you have time, searing it in a hot skillet adds extra depth of flavor. Just be aware that it adds 10 minutes to the prep time.

To make the sauce even richer, you can stir in a splash of heavy cream or coconut milk during the last 30 minutes of cooking.

However, the recipe as written is already creamy thanks to the cashew cream and butter. Adjust the garam masala to your taste; start with 2 teaspoons and add more if you like a stronger spice kick.

Variations

Chicken Tikka Masala: Substitute 2 pounds of boneless, skinless chicken thighs for the beef brisket. Cook on low for 4-5 hours, until the chicken is cooked through and reaches 165°F (74°C). The sauce will be lighter and the cooking time shorter.
Vegetarian Tikka Masala: Replace the beef with 2 cups of chickpeas and 2 cups of cauliflower florets. Cook on low for 4 hours. The dish is ready when the cauliflower is tender. This version is naturally vegan if you use coconut cream instead of cashew cream and coconut oil instead of butter.
Spicy Tikka Masala: Add 1-2 minced green chilies or 1/2 teaspoon of cayenne pepper along with the garam masala. For extra heat, stir in a tablespoon of sriracha or chili paste. Adjust the amount to suit your spice tolerance.
Creamy Coconut Tikka Masala: Replace the cashew cream with full-fat coconut cream and the butter with coconut oil. This makes the dish dairy-free and adds a subtle coconut flavor that pairs well with the spices. The sauce will be slightly thinner but just as rich.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave until hot.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a saucepan over medium-low heat, stirring occasionally, until hot.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, and the dish may taste even better the next day.

Reheat gently on the stovetop or in the microwave until piping hot. If the sauce has thickened too much, add a splash of water or broth to loosen it.

You can assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on low as directed.

If the insert is cold, add an extra 30 minutes to the cooking time. This makes it easy to start dinner before work.

Serving ideas

Serve the tikka masala beef over steamed basmati rice or with warm naan for dipping. The sauce is generous, so you'll want something to soak it up. A side of cooling cucumber raita or a simple green salad would balance the richness, but the video shows just rice and naan.

Garnish with fresh cilantro or a drizzle of cream if desired, though the video does not include them. For a low-carb option, serve over cauliflower rice. The dish is hearty enough to stand alone, but the rice and naan make it a complete meal that satisfies.

Frequently asked questions

Can this recipe be made on high heat instead of low?

Yes, you can cook on high for 4-5 hours, but the beef may not be as fork-tender as when cooked on low. The longer, slower cooking allows the connective tissue to break down fully. If using high, check the beef at 4 hours and continue cooking until tender.

Why does the sauce look thin at the end of cooking?

The sauce may appear thin because the beef releases juices during cooking. To thicken it, remove the lid and cook on high for the last 30 minutes to allow some liquid to evaporate. Alternatively, stir in a tablespoon of cornstarch mixed with water and cook for 10 minutes.

Can this recipe be made ahead and frozen?

Absolutely. The cooked dish freezes well for up to 3 months. Cool completely, transfer to a freezer-safe container, and freeze. Thaw overnight in the refrigerator and reheat gently on the stovetop. The flavor may even improve after freezing.

What is the best cut of beef for this recipe?

Beef brisket is ideal because it becomes incredibly tender when slow-cooked. Other good options include beef chuck or stew meat, which also have enough connective tissue to break down. Avoid lean cuts like sirloin, as they can become dry.

Can you use a different type of sauce or curry base?

Yes, any jarred Indian curry sauce will work, such as butter chicken or madras. The garam masala and cashew cream will still add depth. If using a milder sauce, you may want to increase the garam masala slightly to keep the spice level.

Recipe card

Crockpot Tikka Masala Beef Brisket with Cashew Cream

Prep 10 minCook 8 hTotal 8 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
1/2 cup roasted cashew cream
4 tbsp unsalted butter, cut into pats

Instructions

Place the cubed beef brisket in the bottom of a 6-quart slow cooker. Spread the cubes into an even layer so they cook evenly.
Pour the tikka masala sauce over the beef, then sprinkle with garam masala. Stir gently to coat the meat with the sauce.
Pour the roasted cashew cream over the sauce, then place the butter pats on top. Do not stir.
Cover the slow cooker and cook on low for 8 hours, or until the beef is fork-tender. Avoid lifting the lid during cooking to retain heat. Let it rest for 3 minutes before slicing.
After 8 hours, check the beef by piercing a cube with a fork. It should shred easily. If not, continue cooking for 1 more hour.
Spoon the tikka masala beef over steamed basmati rice and serve with warm naan on the side. Ladle extra sauce over the top.

Contains: milk, tree nuts

Estimated nutrition per serving

Calories: 520
Protein: 35 g
Carbohydrates: 18 g
Fat: 34 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.