Lamb Tikka Masala (boneless) Recipe

Make the marinade

In a large bowl, whisk together the yogurt, 2 tablespoons ginger-garlic paste, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp garam masala, 1 tsp turmeric, 1 tsp Kashmiri chili powder (or substitute), 1 tsp salt and 1 tablespoon lemon juice until smooth.

Marinate the lamb

Add the 1.25 lbs boneless lamb pieces to the marinade and toss until evenly coated. Cover and refrigerate at least 1 hour, preferably 3–6 hours or overnight for best flavor penetration.

Sear the lamb

When ready to cook, heat a heavy skillet or cast-iron pan over medium-high heat and add 2 tablespoons vegetable oil. Remove excess marinade (but do not wipe the lamb dry), then sear lamb pieces in batches so they brown on all sides without overcrowding the pan, about 2–3 minutes per side. Transfer browned pieces to a plate; they will finish cooking in the sauce. Set aside.

Sweat the aromatics

In the same large deep skillet or Dutch oven used for the lamb, reduce heat to medium and add 2 tablespoons unsalted butter and 1 tablespoon oil. When butter melts, add 1 cup finely chopped onion and sauté, stirring occasionally, until soft and lightly golden, about 6–8 minutes.

Build the spice base

Add 1 tablespoon ginger-garlic paste to the onions and cook 1 minute until fragrant. Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika and 1/4 tsp cayenne; cook, stirring, 30–45 seconds to bloom the spices. Add 2 tablespoons tomato paste and cook 1–2 minutes, stirring, until the paste darkens slightly — this deepens flavor and removes raw tomato taste.

Add tomatoes & simmer

Pour in one 14 oz can crushed tomatoes and 1/2 cup water or broth, stir to combine, then bring to a gentle simmer. Add 1/2 teaspoon sugar and 1 teaspoon salt (adjust later to taste). Reduce heat to low and simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens slightly and the oil begins to separate at the edges.

Finish the sauce & add lamb

Return the seared lamb pieces and any juices to the sauce, stirring to submerge. Cover partially and simmer on low for 12–18 minutes, or until lamb is tender and cooked through (internal temperature around 145–160°F depending on cut and preference). If the sauce thickens too much before the lamb is tender, add up to 1/4 cup more water/broth.

Enrich & season

Lower heat to very low. Stir in 1/2 cup heavy cream and 1/2 tsp garam masala, simmer gently 2–3 minutes to meld flavors — do not boil after adding cream. Crush 1 tsp kasuri methi between your palms and stir into the sauce for a subtle fenugreek aroma. Taste and adjust salt, sugar or heat as needed.

Finish & garnish

Turn off heat and let the curry rest 5 minutes to thicken slightly. Garnish with 2 tablespoons chopped fresh cilantro and an optional drizzle of cream or a small pat of butter before serving.

Serve the lamb tikka masala hot with basmati rice and warm naan or roti. Offer lemon wedges on the side to brighten flavors. Leftovers keep 3–4 days refrigerated; reheat gently on low, adding a splash of water or cream if too thick.