Lamb Tikka Tandoori Masala Recipe

Prepare and marinate

Trim excess fat from the lamb and pat dry. In a large bowl combine 1 cup yogurt, 2 tbs ginger-garlic paste, 2 tbs lemon juice, 2 tbs oil, 2 tsp ground coriander, 2 tsp ground cumin, 2 tsp paprika, 2 tsp tandoori masala powder, 1 tsp garam masala, 1 tsp Kashmiri red chili powder, 1.5 tsp salt, 1/2 tsp turmeric and 1/4 cup chopped cilantro. Mix until smooth.

Add the lamb cubes to the marinade and toss to coat thoroughly. Press the marinade into the meat so each piece is well covered. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor and tenderness.

If you plan to grill or broil, thread the marinated pieces onto skewers (if using wooden skewers, soak them 30 minutes beforehand).

High-heat cooking (grill, broil or oven)

Preheat your grill to high or set the oven to 230°C (450°F) with the rack near the top for broiling. If using an oven, place a lightly oiled rack over a rimmed baking sheet lined with foil.

Place skewered or single-layer marinated lamb on the hot grill or on the oven rack. Cook 8–12 minutes, turning once, until the exterior is charred in spots and the internal temperature reaches 63–70°C (145–158°F) depending on desired doneness. Smaller pieces may take less time—watch carefully to avoid overcooking. Remove and rest 5 minutes.

If you prefer to cook in a heavy skillet: heat 1–2 tbs oil in a cast-iron skillet over medium-high heat. Add lamb pieces in a single layer (do in batches if necessary) and sear 3–5 minutes per side until charred and cooked through. Transfer to a plate and tent with foil to rest.

Sauté aromatics

Heat 2 tbs oil or ghee in a large saucepan over medium heat. Add 1 bay leaf, 3 crushed cardamom pods and 1 cinnamon stick and sauté for 30 seconds until fragrant. Add 1 cup finely chopped onion and cook, stirring occasionally, until soft and golden (8–10 minutes).

Stir in 1 tbs ginger-garlic paste and cook 1–2 minutes until the raw aroma disappears.

Build the sauce

Add 400 ml tomato purée or crushed tomatoes, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp red chili powder, 1 tsp tandoori masala powder, 1/2 tsp garam masala and 1 tsp salt. Bring to a gentle simmer, reduce heat to low and cook, stirring occasionally, until the sauce thickens and oil separates slightly from the tomato (12–15 minutes). If the sauce becomes too thick, add 2–4 tbs water to reach desired consistency.

Stir in 1/2 cup heavy cream or coconut cream and simmer 2–3 minutes to incorporate. Taste and adjust salt or spice as needed.

Remove and discard the bay leaf, cinnamon stick and cardamom pods if you prefer a smooth sauce. For a smoother texture, you may carefully blend the sauce with an immersion blender or in a regular blender (cool slightly before blending). Return to the pan if blended.

Finish the dish

Add the cooked lamb pieces to the simmering sauce and coat gently. Simmer together for 3–5 minutes so the meat absorbs the sauce flavors. Stir in 1 tbs butter or ghee, if using, and 1/4 cup chopped cilantro just before removing from heat.

Transfer Lamb Tikka Tandoori Masala to a serving dish. Garnish with additional chopped cilantro and serve with lemon wedges. Recommended accompaniments: steamed basmati rice, gluten-free naan or millet flatbread, and a simple cucumber raita (use dairy-free yogurt if needed).

Leftovers: store cooled leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop adding a splash of water or cream to loosen the sauce.