The Ultimate Restaurant-Style Lamb Tikka Masala

Trim excess fat from the lamb shoulder or leg and cut into 1-inch (2.5 cm) cubes. Finely chop the large onion and chop the fresh coriander for garnish, setting them aside separately.

In a large bowl, mix together the Greek yogurt, 0.75 tbsp ginger-garlic paste, lemon juice, 0.5 tbsp Kashmiri chili powder, 0.5 tbsp garam masala, 0.5 tsp cumin, 0.5 tsp turmeric, and 0.75 tsp salt until smooth. Add the cubed lamb and toss until every piece is thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight.

Remove the marinated lamb from the fridge 20 minutes before cooking to take the chill off.

Heat 0.5 tablespoon of vegetable oil in a large, heavy-bottomed Dutch oven or deep skillet over high heat until shimmering. Remove the lamb from the marinade, shaking off the excess. Working in batches to avoid crowding the pan, sear the lamb pieces for 2–3 minutes per side until deeply browned and slightly charred on the outside. The inside will still be raw; it will finish cooking in the sauce. Transfer the charred lamb to a plate and set aside.

Reduce the heat to medium and add the ghee (or butter) to the same pan. Add the finely chopped onions, scraping up any browned bits left from the lamb. Cook, stirring occasionally, for 8–10 minutes until soft and golden brown.

Stir in 0.5 tbsp ginger-garlic paste and cook for 1 minute until fragrant.

Reduce the heat to low. Add the ground spices for the sauce (0.5 tsp Kashmiri chili, 0.75 tsp coriander, 0.5 tsp cumin, 0.5 tsp garam masala, 0.25 tsp turmeric) and stir rapidly for 30 seconds to toast them without burning.

Pour in the tomato purée and the stock. Stir well to combine. Return the charred lamb and any accumulated juices to the pot. Bring the liquid to a boil.

Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently for 45–50 minutes, stirring occasionally. The lamb is ready when a fork easily slides into it. For food safety, ensure the lamb reaches an internal temperature of at least 71°C (160°F) using a meat thermometer; for fall-apart tender results, aim for 90–95°C (195–205°F).

Remove the lid. If the sauce is too watery, let it simmer uncovered for about 5 minutes to thicken.

Reduce heat to low and slowly stir in the double cream and sugar (or honey). Rub the Kasuri Methi between your palms and stir it into the gravy. Let everything simmer together for 3–5 minutes so the flavors marry. Taste and adjust salt if needed.

Garnish generously with fresh chopped coriander and serve immediately alongside garlic naan, pilau rice, and onion chutney.