Lamb Tikka Masala Curry (Indian Takeaway Style)

Put a twist on the famous Glasgow Indian takeaway classic with this deliciously creamy lamb tikka masala curry recipe.

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When it comes to Glasgow Indian takeaway style curry, there’s perhaps no dish more renowned than tikka masala. Famously said to have been created in Scotland when a diner asked for ‘more sauce’ on his chicken tikka, it’s a mild and creamy curry dish that is sure to please. This recipe uses Indian restaurant style curry broth, as well as a combination of tandoori or tikka paste and single cream, with rich slow cooked lamb adding a delicious depth of flavour to the finished curry.

Ingredients For Lamb Tikka Masala Curry

This Glasgow takeaway style lamb tikka masala curry recipe takes just a few minutes to put together using Indian restaurant style curry broth. This precooked broth is a spice and onion filled blend that you can use in a wide variety of Indian curry dishes. As in many takeaways, it serves as a shortcut to curry sauces and makes it possible to cook dishes in just a few minutes. The broth is cooked out with other ingredients including tandoori or tikka paste, sugar and cream to make a beautifully balanced tikka masala curry sauce..

• Curry Broth
• Garlic & Ginger Paste
• Dried Fenugreek Leaves
• Chilli Powder
• Tomato Puree
• Sea Salt
• Fresh Coriander
• Tandoori or Tikka Paste
• Caster Sugar
• Ground Almonds
• Beetroot Powder
• Slow Cooked Lamb For Indian Curry Dishes
• Single Cream
• Lemon Juice or Lemon Dressing

How To Make Lamb Tikka Masala Curry

Making this Scottish Indian restaurant style lamb tikka masala curry is so easy! And, with curry broth in the fridge or freezer, it takes just a few minutes too. First, curry broth is mixed with garlic & ginger paste, dried fenugreek leaves (also known as methi), chilli powder, tomato puree, sea salt and fresh coriander. Then, tender, slow cooked lamb is added. Then, the tikka masala comes together with the addition of tandoori or tikka paste, ground almonds, single cream and lemon juice. The richness of the lamb adds depth of flavour to the finished tikka masala.

Step 1: Begin Tikka Masala Curry

Heat 80 millilitres curry broth in a frying pan or curry pan over a medium heat. Once the sauce begins to sizzle, add 1 teaspoon garlic ginger paste, 1 teaspoon tomato puree, 1/4 teaspoon mild red chilli powder, 1 teaspoon dried fenugreek leaves (methi), pinch sea salt, 1 small handful fresh coriander leaves, finely chopped, finely chopped and another 80 millilitres curry broth. Mix well and simmer for 2 minutes.

Step 2: Simmer Tikka Masala Curry

Add 1 teaspoon tandoori paste or tikka paste, 1 teaspoon caster sugar, 1 teaspoon ground almonds, 1/2 teaspoon beetroot powder and 8-9 pieces slow cooked lamb for Indian curry dishes. Simmer for 2 minutes.

Step 3: Finish & Serve

Add the remaining 80 millilitres curry broth and 100 millilitres single cream. Simmer for another 2 minutes until the sauce is medium thick bubbling hot. Add 1 teaspoon fresh lemon juice or lemon dressing, transfer the lamb tikka masala curry to a serving bowl and finish with a touch more fresh coriander. Serve with your favourite Indian rice and breads.

Recipe Tips For Indian Takeaway Style Lamb Tikka Masala Curry

Vegetarian Alternative: Use tinned / cooked chickpeas or cubed paneer instead of cooked lamb.
Cooking The Curry Sauce: Each time the curry broth is added, let it simmer well and caramelise in the pan. You’ll see the sauce change colour slightly as it cooks. You can do this with even better results using a curry pan.
More Curry Sauce: If the tikka masala curry sauce becomes thick too quickly (or if you like more tikka masala sauce to mop up with plain chapatis), you can add a few tablespoons of water while the sauce is simmering.

I hope you’ll try this Indian takeaway style lamb tikka masala curry recipe. If you do, let me know in the comments how it went!

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Lamb Tikka Masala Curry Recipe FAQ

What is curry broth?
Restaurant and takeaway kitchens often use a prepared curry broth. It’s a rich onion and spice filled gravy that can be turned into bhuna, jilander, patia and most every other curry you can think of.

Can I use lamb tikka to make lamb tikka masala curry instead?
You can definitely use cooked lamb tikka pieces in this recipe to make a Glasgow takeaway style lamb tikka masala instead. It’s a good variation that will add a touch of char and smoke flavour to the finished tikka masala curry sauce. Of course, ‘tikka’ in the name suggests the dish uses tikka, but ‘tikka masala’ curry sauce has become known as a sauce in its own right, and so you may even find a ‘king prawn tikka masala’ and other variants using the same creamy and slightly sweet curry sauce.

Can I use red food colouring instead of beetroot powder to add colour to curry sauce?
Indian restaurant kitchens often use food colouring to make dishes vibrant and colourful. Absolutely, you can use a touch of powdered red food colouring in this recipe instead if you prefer. But, I love beetroot powder for natural colour and sweetness. It doesn’t taste like beetroot in the finished curry!

What can I serve with lamb tikka masala curry?
This creamy and slightly sweet tikka masala curry is delicious with basmati rice and poppadoms.

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Do you like this Scottish Indian takeaway style lamb tikka masala curry recipe? If so, buying a copy of my book might appeal to you! In The Indian Takeaway Secret you can find a host of restaurant style recipes that you can make at home. You’ll learn how to make Glasgow style pakora, onions bhajis, dansak curry, mushroom rice and more! You can buy The Indian Takeaway Secret in paperback or kindle form here.

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