What’s better than takeout? A homemade lamb tikka masala that fills your kitchen with the warmth of Indian spices!
This classic dish combines tender pieces of lamb in a rich, creamy tomato sauce that’s packed with traditional spices like garam masala, cumin, and coriander. It’s the kind of comfort food that makes any weeknight dinner feel special, and trust me – once you learn to make it at home, you might find yourself reaching for the takeout menu less often. Plus, the leftovers taste even better the next day (if they last that long).
Ingredient Substitutions
For lamb, chicken thighs or firm tofu can be used as alternatives. Chicken provides a similar protein content with a milder flavor, while tofu offers a plant-based option. Adjust cooking times accordingly, as chicken and tofu cook faster than lamb.
Yogurt can be replaced with coconut milk or cashew cream for a dairy-free version. These alternatives maintain the creamy texture and tangy flavor. Use the same amount as called for in the recipe.
Double cream can be substituted with coconut cream or cashew cream for a vegan option. These alternatives provide similar richness and thickness. Use slightly less coconut or cashew cream, as they are often thicker than dairy cream. For a lighter version, use Greek yogurt, reducing the amount by about 25% to maintain the right consistency.
| Preparation Time | 60-120 minutes |
| Cooking Time | 90-120 minutes |
| Total Time | 150-240 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2500
- Protein: 150-180 g
- Fat: 160-180 g
- Carbohydrates: 40-50 g
Ingredients
For the lamb marinade:
- 1/2 tsp turmeric
- 1 tbsp garlic paste
- 1 tsp garam masala
- 3 tbsp yogurt (plain, full-fat for best results)
- 21 oz boneless lamb (cut into 1-inch cubes)
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tbsp ginger paste
For the sauce base:
- 1 tbsp garlic paste (freshly minced preferred)
- 2 tbsp cooking oil (a neutral oil like canola or vegetable)
- 1/2 tbsp ginger paste
- 3 tbsp ghee (I use 4th & Heart brand ghee)
- 3 large onions (finely diced, about 1/4-inch pieces)
For the sauce spices and liquids:
- 1 1/2 tsp garam masala (freshly ground for maximum flavor)
- 8.8 oz tomato passata
- 1 1/2 cups water
- 6 tbsp heavy cream (adds richness and balances spice)
- 1/2 tsp cumin powder
- 1 tsp chili powder
- 1/2 tsp ground coriander
- 1/2 tsp turmeric
- 1 1/2 tsp salt
For the garnish:
- 1 bunch cilantro (freshly chopped)
Step 1: Marinate the Lamb
Begin by marinating the lamb pieces.
In a bowl, combine turmeric, chili powder, yogurt, salt, garam masala, garlic paste, and ginger.
Mix everything thoroughly until the lamb is well-coated.
Cover the bowl with cling film and allow the lamb to marinate for at least 1 hour.
For deeper flavor, let it marinate in the fridge overnight.
Step 2: Grill the Lamb
Once marinated, grill the lamb pieces over a grill, grill pan, skillet, or in the oven at medium high heat.
Cook each side for 4-5 minutes until they are nicely charred.
Remove the lamb from the heat and set aside.
Step 3: Prepare the Aromatic Base
In a heavy-bottomed pot, heat oil and ghee over medium heat.
Add onions and sauté for 1-2 minutes until they become translucent.
Stir in ginger and garlic paste, continuing to cook until the onions turn a rich brown color.
Step 4: Create the Flavorful Sauce
Add tomato passata to the pot and cook until the tomato changes color and the oil begins to separate from the mixture.
Then, add turmeric, chili powder, garam masala, coriander powder, and cumin powder.
Stir well to blend the spices into the sauce.
Step 5: Simmer the Lamb in the Sauce
Pour in water and 3 tablespoons of double cream into the sauce, seasoning with salt to taste.
Bring the mixture to a simmer.
Place the grilled lamb back into the pot, cover with a lid, and cook on low-medium heat for 1.5 hours, or until the lamb is tender.
Stir occasionally and add more warm water if needed to maintain the sauce consistency.
Step 6: Finish and Serve
Add the remainder of the cream and cook for another 1-2 minutes.
Turn off the heat and stir in chopped coriander.
Serve this rich, flavorful lamb dish with basmati rice, naan, or chapati for a complete meal.
Enjoy your delicious creation!
