Lamb (or Chicken) Tikka Masala


500-600g lamb for casseroles or curries (or chicken breast or thighs), cut into 2-3cm cubes

for the tikka marinade:

200g plain yogurt

1 clove garlic finely chopped

1 inch piece of root ginger peeled and grated or minced

1tsp salt

1/2 tsp chilli powder

1tsp crushed cumin seeds

1tsp crushed coriander seeds

1 tsp garam masala

2tbsp tandoori masala

for the masala sauce:

3tbsp sunflower oil

4 onions, sliced

3cm piece cinnamon stick

1 tbsp crushed cumin seeds

3 black cardamom pods crushed and pods removed

3 green cardamom pods crushed and pods removed

4 crushed cloves

4 crushed peppercorns

2 crumbled up bay leaves

1/2 tsp chilli powder

1tbsp crushed coriander seeds

1/2 tsp turmeric

1tsp salt

3 cloves of garlic chopped finely

3cm piece of root ginger grated

1 tin chopped tomatoes


1. Mix together all the marinade ingredients and add the meat. Cover with cling film and leave in the fridge for 6 hours to overnight.

2. When the meat has had it’s marinade time, either thread onto skewers and grill until cooked through, or tip into a baking tray lines with baking parchment and put into the oven at 160fan, 180C for 30-40 minutes or until you are happy that it is cooked through.

3. Meanwhile, heat the oil in a large frying pan or wok and  cook the onions for 30-45 minutes on a really low heat until they are really soft, but not browned.

4. Add all the spices and cook for a further 2 minutes then add the garlic, ginger and salt and tomatoes and simmer for 15 minutes until all the flavours meld together.

5. When the  meat is done add it to the sauce and cook together for a few minutes.

6. Serve with naan bread, rice or chapattis.


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