Goat Tikka Masala: A Rich, Flavorful Take on a Classic Dish

If you love Indian flavors and are looking for a unique twist on a classic dish, Goat Tikka Masala is a must-try. Made with grass-fed, regeneratively raised goat stew meat, this recipe brings deep, warming spices together with tender, flavorful goat in a creamy, aromatic sauce.

Goat meat is naturally lean, nutrient-dense, and has a mild flavor similar to beef, making it the perfect protein to soak up all the incredible spices in this dish. Plus, when sourced from farms that practice regenerative agriculture, it’s not just good for you—it’s good for the land too.

Why Choose Goat?

Goat meat is enjoyed around the world but is often overlooked in the U.S. It’s packed with protein, lower in fat than beef or pork, and rich in iron and essential minerals. When raised on healthy pastures, goats play an important role in regenerative farming—naturally keeping grass trimmed and restoring soil health.

With this Goat Tikka Masala, you’ll experience a rich, slow-cooked sauce infused with garam masala, fenugreek, and cardamom, all wrapped around juicy, marinated goat. Served with steamed basmati rice and warm naan, this dish is pure comfort food.

How to Make Goat Tikka Masala

Ingredients

For the Goat Marinade

• 1 lb goat arm or blade chops, or bone-in stew meat

• 1 tsp kosher salt
• ¼ cup freshly squeezed lemon juice
• ½ cup plain Greek yogurt
• 2 garlic cloves, finely chopped
• 1 tbsp fresh ginger, grated
• ½ tsp turmeric
• 1 tsp homemade garam masala (if using store-bought, add ½ tsp each smoked paprika and cayenne pepper)

For the Sauce

• 1 cinnamon stick
• 10 whole cloves
• 2 tsp fenugreek
• 8 green cardamom pods
• 2 black cardamom pods (or 1 tsp smoked paprika as a substitute)
• 8 tbsp unsalted butter (1 stick), cut into pieces
• 4 tsp fresh ginger, grated
• 4 garlic cloves, finely chopped
• 2 ½ tsp kosher salt
• 14 tbsp tomato paste
• 1 cup water
• 2 cups heavy cream

To Assemble & Serve

• Vegetable oil
• Basmati rice
• Naan

Step-by-Step Instructions

1. Marinate the Goat

• Toss the goat meat in a bowl with salt and lemon juice. Cover and refrigerate for 30 minutes to 3 hours.
• In a separate bowl, whisk together Greek yogurt, garlic, ginger, turmeric, and garam masala.
• Drain the goat, discard the lemon juice, and coat the meat thoroughly in the yogurt marinade.
• Cover and refrigerate for at least 3 hours or overnight for maximum flavor.

2. Make the Sauce

• Toast the cinnamon, cloves, fenugreek, and cardamom pods in a dry pan over medium heat until fragrant (about 4 minutes).
• Grind the toasted spices into a fine powder, then mix in the smoked paprika (if using).
• In a heavy saucepan, melt the butter over medium heat. Stir in the ground spices and cook for 1 minute.
• Add the ginger, garlic, and salt, cooking until the butter foams (about 1 minute).
• Stir in the tomato paste, whisking to combine, then gradually add the water until smooth. Simmer for 3 minutes.
• Whisk in the cream and continue to simmer for 10 minutes until the sauce thickens and deepens in flavor. Remove from heat.

3. Grill the Goat & Finish the Dish

• Heat a grill or grill pan over medium-high heat and lightly brush with vegetable oil.
• Remove the goat from the marinade, letting excess drip off. Grill until charred, about 6 minutes on one side and 3-4 minutes on the other. Let rest.
• Bring the sauce back to a gentle simmer. Chop the goat into bite-sized pieces and stir into the sauce along with any juices from the platter.
• Simmer for 5 minutes to let the flavors meld.

4. Serve & Enjoy!

Ladle the warm, aromatic Goat Tikka Masala over a bed of steamed basmati rice, and serve with soft, buttery naan.