Lamb Tikka Masala Recipe

Prepare marinade

In a large bowl combine yogurt, ginger paste, garlic paste, ground coriander, ground cumin, garam masala, paprika, turmeric, salt, black pepper, lemon juice and 1 tablespoon vegetable oil. Mix until smooth.

Marinate lamb

Add lamb cubes to the marinade and toss to coat each piece thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor and tenderness.

Remove marinated lamb from refrigerator 20–30 minutes before cooking to take the chill off. Preheat oven to 230°C (445°F) if roasting, or heat a heavy skillet or grill pan over high heat.

Thread lamb onto skewers or place on a baking tray lined with foil. Brush off excess marinade so pieces sear instead of steaming. If roasting, cook 10–12 minutes, turning once, until slightly charred and medium-rare to medium (internal temperature about 60–65°C). If pan-searing, add 1 tablespoon oil to the hot pan and sear lamb in batches 2–3 minutes per side until browned but not fully cooked through. Remove seared lamb to a plate and reserve juices.

In a large heavy-bottomed skillet or Dutch oven, heat 3 tablespoons vegetable oil and 2 tablespoons butter over medium heat until butter melts and foams.

Add the finely chopped onion and a pinch of salt; cook, stirring occasionally, until soft and golden brown, about 10–12 minutes. Scrape any browned bits from the bottom of the pan.

Add 2 tablespoons garlic paste and 1 tablespoon ginger paste; cook 1–2 minutes until fragrant, stirring to avoid burning.

Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked or Kashmiri paprika, 1 teaspoon garam masala and 1/4 teaspoon cayenne (if using). Cook spices 1 minute to bloom their flavors.

Add 2 cups tomato puree and 2 tablespoons tomato paste. Stir to combine, then simmer gently for 8–10 minutes, stirring occasionally, until the sauce darkens and oil starts separating at the edges.

Pour in 1/2 cup water or lamb stock to loosen the sauce if it’s very thick. Bring to a gentle simmer.

Add the partially cooked lamb pieces and any resting juices into the sauce. Stir to coat and simmer, uncovered, for 12–18 minutes until lamb is tender and cooked through (internal temp 70–75°C for well-done lamb) and flavors have melded. If sauce reduces too much, add a splash more water or stock.

Lower heat and stir in 3/4 cup heavy cream (or coconut cream). Add 1 teaspoon brown sugar or honey, 1 teaspoon salt (adjust to taste), 1/2 teaspoon black pepper, and 1 teaspoon crushed kasuri methi if using. Simmer 2–3 minutes more; do not boil vigorously after cream is added to prevent splitting.

Taste and adjust seasoning. If you prefer a smoother sauce, use an immersion blender to purée briefly in the pan (optional) but avoid pureeing the lamb pieces.

Garnish with chopped fresh cilantro and drizzle with extra cream if desired. Serve hot with lemon wedges on the side.

Suggested accompaniments: basmati rice or gluten-free naan/roti and a simple cucumber raita (use dairy-free yogurt if avoiding dairy).