Lamb Tikka Masala with Charred Lamb Pieces
Marinated lamb is roasted until charred at the edges, then simmered in a creamy tomato and onion masala sauce.
Made with Curry base sauce (onion and tomato) and Tikka marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 10 plus marinating
- LevelMedium
- Costabout £2.44 a head
- Oven240°C (220°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the lamb with 150 g of your ready made tikka marinade (see the base recipe) in a bowl. Cover and chill for at least 4 hours or overnight.
240 min - 2
Heat the oven to 240°C (220°C fan). Spread the lamb out on a lined tray in a single layer, leaving gaps. Roast for 14 minutes, turning once, until charred at the edges and cooked through.
14 min - 3
While the lamb roasts, melt the butter with the oil in a pan over a medium heat. Cook the onion for 6 minutes until soft, then stir in the tomato purée for 1 minute.
6 min - 4
Add 300 ml of your ready made curry base sauce (see the base recipe) and simmer for 8 minutes.
8 min - 5
Stir in the cream, garam masala, fenugreek and salt. Add the roasted lamb and any juices from the tray and simmer for 5 minutes.
5 min - 6
Taste, adjust the salt, scatter over the coriander and serve with rice or naan.
Tips
- Lamb leg steaks cook quickly and stay tender. Do not cut the pieces smaller than 3 cm or they will dry out in the oven.
- A very hot oven gives the char that makes a tikka masala. If you have a grill, finish the lamb under it for 2 minutes.
- Add the cream at the end and do not boil it hard, or the sauce can split.
- For a dairy free version, use dairy free coconut cream and a dairy free marinade instead.
Storing and freezing
Cool quickly and chill within 1 to 2 hours. Keeps 3 days in the fridge. Freezing is possible for up to 2 months but the cream can look slightly grainy; stir well while reheating until steaming hot all the way through.
Questions
Do I have to marinate the lamb for 4 hours?
Longer is better, up to 24 hours. Even 1 hour gives some flavour, but the meat will be less tender and spiced.
Can I cook the lamb in a frying pan?
Yes. Fry the marinated pieces in a hot, lightly oiled pan in batches for 6 to 7 minutes, until charred and cooked through.
Is lamb tikka masala gluten free?
Yes, it uses no wheat. It contains dairy (yoghurt in the marinade, butter and cream) so it is not dairy free.
More made with curry base sauce (onion and tomato)
Vegetable Madras (Hot Vegetable Curry House Curry)
GFDFEFPav Bhaji (Mumbai Street Vegetable Mash with Buttery Rolls)
VGVEFSoya Keema Matar (Vegan Mince and Pea Curry)
DFEFNFMonkfish Balti
GFDFEFSee every dish made with curry base sauce (onion and tomato)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.