Dinner · Part 3 of 3: Tips & recipe card

Slow Cooker Garlic Butter Makhani Beef Brisket Tips, FAQ & printable recipe

Name: Slow Cooker Garlic Butter Makhani Beef Brisket
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Indian-inspired
Ingredients: 2 lb beef brisket, cut into 1-inch cubes; 1 1/2 cups spiced tomato puree; 2 tbsp fresh ginger, minced; 6 cloves garlic, minced; 1/2 cup plain Greek yogurt; 4 tbsp garlic herb butter, cut into medallions; 1 tsp kosher salt; Steamed basmati rice, for serving; Warm garlic naan, for serving

By Clara Weller · Oct 29, 2026

Slow cooker garlic butter makhani beef brisket in a black crockpot, topped with melted butter and yogurt

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

Tips for success

For the most flavorful sauce, use a spiced tomato puree that includes garam masala, cumin, and a hint of chili. If you can't find one, stir those spices into plain tomato puree.

The garlic herb butter is key — its roasted garlic and herbs infuse the sauce with depth. If you have time, make your own by mixing softened butter with minced garlic, parsley, and a pinch of salt.

This recipe is incredibly forgiving. If you're short on time, you can cook on HIGH for 5-6 hours, but the meat won't be quite as tender. For a thicker sauce, remove the beef after cooking and simmer the sauce on the stovetop until reduced.

To make it ahead, prepare the sauce and beef in the slow cooker insert and refrigerate overnight, then cook the next day — just add 1 hour to the cooking time.

Variations

Chicken Makhani: Replace the beef brisket with 2 pounds of boneless, skinless chicken thighs. Cook on low for 4-5 hours, or until the chicken reaches 165°F (74°C). Shred or cube the chicken before serving.
Vegetarian Makhani: Omit the beef and use 2 cups of paneer cubes or chickpeas. Add the paneer in the last 30 minutes of cooking to avoid it breaking apart. The sauce can be made as directed, and the cooking time is just 2-3 hours on low.
Spicy Makhani: Add 1-2 minced green chilies or 1/2 teaspoon of cayenne pepper to the tomato puree for extra heat. You can also stir in a pinch of red pepper flakes before serving.
Creamy Cashew Makhani: Add 1/4 cup of raw cashews, blended with 1/4 cup water, to the sauce along with the yogurt. This adds a subtle nutty richness and extra creaminess. Cook as directed.

Storage and make-ahead

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

Store leftover makhani beef in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even better 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. The beef can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

This recipe is perfect for meal prep. 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, adding about 30 minutes to the cooking time to account for the cold start. Alternatively, cook the full recipe, cool, and store in individual portions for quick lunches or dinners throughout the week.

Serving ideas

Serve the makhani beef over steamed basmati rice or with warm garlic naan for soaking up every bit of the silky sauce. For a complete meal, add a simple cucumber salad or roasted vegetables on the side. The richness of the curry pairs well with a cooling raita or a squeeze of fresh lime juice.

For a low-carb option, serve the beef over cauliflower rice or with a side of sautéed spinach. The sauce is also delicious spooned over roasted potatoes or mixed into cooked lentils. Leftovers can be turned into a quick curry wrap with naan and fresh greens, or stirred into a bowl of rice for a comforting one-bowl meal.

Frequently asked questions

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

Yes, beef chuck or round roast work well. These cuts have enough marbling to become tender with slow cooking. Avoid lean cuts like sirloin, which can dry out. Cut the meat into 1-inch cubes and cook on low for the same amount of time, checking for tenderness.

Why does the sauce sometimes separate or curdle?

Curdling can happen if low-fat yogurt is used or if the slow cooker temperature is too high. Use full-fat Greek yogurt and cook on low. Also, adding the yogurt at the beginning and not stirring until the end helps prevent separation. If the sauce does curdle, blending it briefly with an immersion blender can smooth it out.

Can the cooking time be shortened?

Yes, you can cook on high for 5-6 hours instead of low for 8-10. The beef will be tender but may not be quite as fall-apart. Check the internal temperature reaches 145°F (63°C) and that the meat is fork-tender. If it's not tender enough, continue cooking on low for another hour.

How can the sauce be thickened?

If the sauce is too thin after cooking, remove the beef and set it aside. Turn the slow cooker to high and let the sauce simmer uncovered for 15-20 minutes until it reduces. You can also stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water, then cook for 10 minutes.

Can this recipe be made without a slow cooker?

Yes, use a heavy Dutch oven and cook in a 300°F (150°C) oven for 3-4 hours, or simmer on the stovetop over low heat for 2-3 hours, until the beef is tender. Check the temperature and adjust the liquid, adding a little broth if needed.

Recipe card

Slow Cooker Garlic Butter Makhani Beef Brisket

Prep 15 minCook 8 hTotal 8 h 15 minServes 6

Ingredients

2 lb beef brisket, cut into 1-inch cubes
1 1/2 cups spiced tomato puree
2 tbsp fresh ginger, minced
6 cloves garlic, minced
1/2 cup plain Greek yogurt
4 tbsp garlic herb butter, cut into medallions
1 tsp kosher salt
Steamed basmati rice, for serving
Warm garlic naan, for serving

Instructions

Place the cubed beef brisket into the bottom of a 6-quart slow cooker. Spread the cubes into an even layer so they cover the bottom of the insert.
Pour the spiced tomato puree over the beef. Add the minced ginger and garlic, then sprinkle with salt. Stir gently to coat the beef with the tomato mixture.
Dollop the Greek yogurt over the sauce. Place the garlic herb butter medallions on top. Do not stir; the butter will melt and create a rich layer as it cooks.
Cover the slow cooker with the lid. Cook on LOW for 8 to 10 hours, or until the beef is fork-tender and easily shreds. Let it rest for 3 minutes before slicing.
Using an instant-read thermometer, check that the beef has reached 145°F (63°C). Then turn off the slow cooker and let the beef rest in the sauce for at least 3 minutes before serving.
Gently stir the sauce to incorporate the melted butter and yogurt. The sauce should be silky and orange-red, with the beef pieces coated evenly.
Spoon steamed basmati rice onto plates. Ladle the makhani beef and sauce over the rice. Serve with warm garlic naan on the side.

Contains: milk, gluten

Estimated nutrition per serving

Calories: 520
Protein: 35 g
Carbohydrates: 18 g
Fat: 33 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.