Add Shahi Patiala Tandoori Masala Lamb Chop Recipe

Trim and score

Pat the lamb chops dry with paper towel. Trim any excess fat, leaving a thin layer for flavor. Using a sharp knife, lightly score the meat side of each chop in 3–4 shallow diagonal cuts (do not cut through to the bone). This helps the marinade penetrate and prevents curling.

Season both sides of the chops with 1.5 tsp salt and 0.5 tsp freshly ground black pepper. Set aside while you prepare the marinade (5 minutes).

Soak the almonds and cashews in 1/4 cup warm water for 20–30 minutes to soften. Drain and transfer to a small blender or food processor. Blend to a smooth paste, adding 1–2 teaspoons of the soaking water only if needed to achieve a thick, spreadable consistency (about 1–2 minutes). Set aside.

Soak the saffron threads in 1 tablespoon warm milk for 5–10 minutes to bloom color and aroma (optional).

In a medium mixing bowl combine 1 cup thick yogurt, 2 tbs heavy cream, 2 tbs Shahi Patiala tandoori masala, 1 tbs Kashmiri red chili powder, 1.5 tbs ginger-garlic paste, 1 tbs lemon juice, 2 tbs mustard oil, 1 tsp crushed kasuri methi, 0.5 tsp garam masala and 1 tsp salt (for the marinade). Whisk until smooth.

Fold in the prepared nut paste (from previous section) and the saffron-infused milk. Taste and adjust seasoning if necessary — the marinade should be rich, slightly tangy, and well-spiced.

Using your fingers or a brush, generously coat each scored lamb chop on both sides and around the bones with the Shahi Patiala marinade, ensuring the marinade gets into the score marks. Massage gently so the marinade adheres to the meat (about 2–3 minutes total work).

Place the coated chops in a single layer in a baking dish or zip-top bag. Cover tightly (or seal the bag) and refrigerate for at least 8–12 hours, preferably overnight. For best results, flip the chops once halfway through marination to ensure even flavor penetration.

Remove the chops from the refrigerator 30–45 minutes before cooking to bring them toward room temperature — this helps them cook evenly.

Preheat: If using an oven, preheat the broiler on high (or set oven to 250°C / 480°F with the top rack near heating element). If using a grill, preheat to high (around 230–260°C / 450–500°F). If you have a tandoor, heat to very hot.

Place the marinated chops on a wire rack set over a baking tray (to collect drips) if broiling/roasting, or directly on the hot grill grates. Reserve excess marinade for basting if desired.

Cook time: Broil or grill the chops for about 8–12 minutes total for medium-rare to medium, turning once halfway through (about 4–6 minutes per side). If your chops are thicker, allow a few extra minutes. Use an instant-read thermometer: aim for 58–62°C (136–144°F) for medium-rare to medium. Do not overcook — lamb is best slightly pink inside for tenderness.

Basting: In the last 2 minutes of cooking, baste the chops with 1 tbsp melted butter or ghee for gloss and rich flavor. If using a broiler, brush the butter on and return for a final minute to caramelize the surface lightly.

Optional char: For authentic tandoori char, finish the chops over the hottest part of the grill for 30–60 seconds per side, watching carefully to avoid burning.

Remove the chops from the heat and transfer to a cutting board. Let rest for 5 minutes to allow juices to redistribute.

Plate each chop with a sprinkle of chopped cilantro, a few rings of thinly sliced red onion, and a lemon wedge. Serve with a spoonful of mint chutney or raita on the side. For a restaurant finish, drizzle a little extra melted butter over the top and sprinkle a pinch of chaat masala or roasted cumin if desired.