Beef Tikka Masala
Taken loosely from Alton Brown turkey tikka masala.| Ingredients |
|---|
| 2 lbs beef (1 in. cubed) |
| 1/4 cup canola oil (to sear beef) |
| 1 cup plain whole-milk yogurt (not greek-style) |
| 1 tbls kosher salt |
| Spices: |
| 3 tsp Corriander Seed |
| 3 tsp Ground Black Pepper |
| 1.5 tsp Ground Cumin Seed |
| 1.5 tsp Ground Cinnamon |
| 1.5 tsp Ground Cardomom |
| 1 tsp Coleman's Mustard |
| 1 tsp Garam Masala |
| 1 tsp Tumeric |
| 1 tsp Curry Powder |
| 1/2 tsp Ground Cloves |
| 1/2 tsp Nutmeg |
| 1/4 tsp Red Pepper Flakes |
| Sauce: |
| 1 whole onion (diced) |
| 2 tbls ginger (fresh, crushed) |
| 4 cloves garlic (fresh, crushed) |
| 2 whole red chili (thin sliced) |
| 1 can diced tomatoes (28oz) |
| 1 can coconut milk (13.5oz) |
| 2 whole limes (juiced) |
| 1 bunch cilantro (or mint) |
Directions
Cut the beef into 1/2 in steaks and sear both sides. Allow to rest for 30 minutes while you combine all spices. Place yogurt, 2/3 of the spice mix and 1 tsp salt into a 1 gallon zip lock bag. You will reserve the rest of the spice mix for making the sauce. Cube and add beef, after it has cooled, and place in zip lock bag and place in refridgerator for 12 to 36 hours.
Place a 12-inch saute pan over medium-high heat for 2 minutes. Add the canola oil and when shimmering, add the onion and the remaining 2 teaspoons of salt. Cook, stirring occasionally, until the onion begins to brown around the edges, about 8 minutes.), (Reduce the heat to low and stir in the ginger, garlic and chiles. Continue to cook, stirring occasionally, until the onion is evenly brown, 7 to 8 minutes more. Add the remaining spice mixture and the tomatoes and cook until reduced and darkened in color, 15 to 20 minutes, stirring every 5 minutes.
Stir in the coconut milk and lime juice. Immediately integrate from the refridgerator the marinated beef and all yogurt. Reduce heat and slow simmer for 45 minutes or until beef it cooked to preference. Serve with rice and chopped cilantro.
