Lamb Tikka Masala

There are nights when nothing hits the spot quite like a bowl of Lamb Tikka Masala — tender chunks of marinated lamb simmered in a silky tomato-cream sauce full of warm spices and depth. It’s one of those dishes that feels luxurious but is surprisingly doable at home with a few smart shortcuts.

I started making this version years ago when restaurant takeout got too pricey and I wanted that same creamy, spiced comfort from my own kitchen. The secret is all in the marinade — yogurt tenderizes the lamb while garlic, ginger, and garam masala build incredible flavor. Once the meat hits that buttery sauce, the whole kitchen smells like heaven.

Lamb tikka masala in an orange pot, with naan, tomato-onion salad, lemon wedges, and fresh cilantro, on a gray background.

Can I Make Lamb Tikka Masala Ahead of Time?

Yes — it actually improves with time. Store in the fridge for up to 3 days and reheat gently on the stovetop. If the sauce thickens too much, add a splash of water or cream to loosen it.

Why Did My Lamb Turn Out Tough?

That usually happens if the lamb wasn’t marinated long enough or was cooked over too high heat. Next time, marinate overnight and let it simmer gently — the yogurt and low heat do wonders for tenderness.

Why Did My Sauce Split?

It’s likely the cream was added when the sauce was too hot. Always reduce the heat before stirring it in, and it’ll stay silky smooth.

My Sauce Is Too Thick / Too Thin — What Do I Do?

If it’s too thick, add a splash of broth or cream; if it’s too thin, simmer uncovered for a few extra minutes until it reduces naturally.

Do I Need a Grill or Tandoor?

Not at all! Pan-searing gives great flavor. Just brown the lamb well — that caramelization adds the smoky edge you’d get from a tandoor.

Lamb tikka masala in an orange pot, with naan, tomato-onion salad, lemon wedges, and fresh cilantro, on a gray background.

Lamb Tikka Masala

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Prep Time 20 minutes
Cook Time 45 minutes
Marinating Time 1 hour
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 ½ lbs 680g lamb shoulder or leg, cut into bite-sized pieces
  • ¾ cup plain Greek yogurt
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp garam masala
  • 1 tsp ground cumin
  • 1 tsp paprika
  • ½ tsp turmeric
  • ½ tsp salt
  • Juice of ½ lemon
For the Sauce
  • 2 tbsp butter or ghee
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 tbsp grated fresh ginger
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper optional, to taste
  • 1 can 14 oz / 400g crushed tomatoes
  • 1 cup heavy cream or coconut cream for a dairy-free version
  • ½ cup water or stock adjust for desired thickness
  • Salt to taste
  • Fresh cilantro for garnish

Method
 

Marinate the lamb:
  1. In a large bowl, combine yogurt, garlic, ginger, spices, salt, and lemon juice. Add lamb pieces and toss to coat well. Cover and refrigerate for at least 1 hour, or overnight if you can — the longer it sits, the more tender and flavorful it gets.
Cook the lamb:
  1. Heat a large skillet or Dutch oven over medium-high heat. Add a little butter or oil, then sear the lamb pieces in batches until browned on all sides (they don’t have to be cooked through yet). Transfer to a plate.
Build the sauce:
  1. In the same pan, melt 2 tablespoons of butter or ghee. Add onion and cook for 4–5 minutes until soft and golden. Stir in garlic, ginger, and spices, and cook for another 1 minute until fragrant — this step makes the flavor base of the dish.
Simmer it all together:
  1. Pour in crushed tomatoes and stir to loosen any browned bits from the pan. Add browned lamb back in, cover, and let it simmer gently for 25–30 minutes, until the meat is tender and the sauce has thickened.
Finish with cream:
  1. Lower the heat, stir in the cream, and simmer for 3–5 more minutes until everything blends into that rich, orange-red sauce we all love. Adjust salt and spice to taste.
Serve:
  1. Sprinkle with fresh cilantro and serve with basmati rice, naan, or roti. It’s comfort food at its finest.

Notes

Meat choices: Lamb shoulder works best because it stays juicy after simmering, but lamb leg or even lamb stew meat also works well.
Marinating time: Don’t skip this — even 30 minutes helps, but overnight gives restaurant-level tenderness.
No lamb? You can easily substitute chicken thighs or even paneer cubes for a vegetarian option.
Coconut cream swap: Use it instead of heavy cream for a dairy-free version; it gives a lovely subtle sweetness.
Leftovers: This dish actually tastes better the next day as the spices deepen overnight.

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