Its the Meat that Matters…Easy homemade Mutton Tikka Masala recipe made with grilled tender
mutton cooked in aromatic creamy curry sauce. One of the most popular Indian restaurants mutton
curry dishes and you will love how easy it is to make it at home. Serve with naan bread or fluffy basmati
rice to complement the dish.
Traditionally diced mutton is marinated in spices, yoghurt marinade, and cooked in a tandoor oven. For
a home cook like us, you can either grill it over the grill pan or in an oven until charred. Then cook them
in homemade curry sauce. All ingredients used in this recipe are easy to get from local grocery stores or
supermarkets.
If you are looking for a good creamy mutton curry, this is the right recipe for you. Hearty, delicious,
aromatic mutton tikka masala made from scratch will soon be your favourite curry.
You can use boneless mutton leg, mutton shoulder, sirloin, or any cut of your choice with a bit of fat but
trim out excess fat. A bit of fat in the meat keeps the meat moist and tender when you grill it. Juicy
tender meat and a bit of melted fat add more rich buttery flavour to the curry.
Why do you add cream to the curry? Classic British restaurant-style Indian mutton masala is rich and
creamy with cream milk in the curry. You can use double cream (heavy cream in the US), or full-fat
coconut milk or coconut cream for this recipe.
Ingredients for Mutton Tikka Masala
Steps for Mutton Tikka Masala
Mutton Tikka Masala
Ingredients
2 tablespoon Oil
500 grams Mutton
2 teaspoon Ginger-Garlic Paste
Half teaspoon Salt
1/4th teaspoon Turmeric Powder
Half cup Fried Onions
3 tablespoon Curd
2 teaspoon Coriander Powder
2 teaspoon Chili Powder
1 teaspoon Cumin Powder
One pinch Turmeric Powder
5-6 piece Cashew
Half teaspoon Salt
Fresh Coriander
3-4 tablespoon Oil
One teaspoon chopped Garlic
Puree of two Tomatoes
Half teaspoon Red Chili Powder
1/4th teaspoon Garam Masala Powder
Juice of half Lemon
Half teaspoon Dried Fenugreek Leaves
Steps
Heat 2 tbsp oil in a pressure cooker add 500 grams of mutton, 2 tsp ginger-garlic paste, half tsp salt, sauté it on high flame for 3 to 4 minutes.
Then add 1/4th teaspoon turmeric powder, sauté for a minute, then add half cup water and pressure cook till mutton is tender.
Take half cup fried onions, 3 tbsp curd, 2 tsp coriander powder, 2 tsp chili powder, 1 tsp cumin powder, 1 pinch turmeric powder, 5 to 6 piece Cashew (soaked in water for 10 minutes), half tsp salt, some fresh coriander leaves blend them in a blender by using a little water into a smooth paste and keep ready for further use.
Heat 3 to 4 tbsp oil in a pot, add 1 tsp chopped garlic, sauté till golden, then add puree of two tomatoes stir on high flame for 2 to 3 minutes.
After cooking the tomatoes for 3 to 4 minutes, add the blended onion paste to the tomatoes, add 1/4th cup of water, now mix it thoroughly and cook it on high flame for 2 to 3 minutes till it comes to a boil, then cover and cook on low flame for 7 to 8 minutes, keep checking in between.
Check the mutton if there is any water remaining in the mutton, dry it up on high flame, keep stirring, add half tsp red chilli powder, 1/4th tsp garam masala powder, sauté on high flame till the water dries in the mutton.
When the Mutton is dried up, add juice of half lemon and then again fry it on high flame to make it like grilled mutton.
When the mutton is properly fried off the flame.
Check the gravy. If done transfer this grilled mutton to the gravy and give a good mix.
Add half a tsp of roasted and crushed dried fenugreek leaves and little hot water to make gravy, adjust the consistency of the gravy as your requirement.
Mix well and cook it on low flame for 1 to 2 minutes, you can add some fresh cream if you like.
Garnish with chopped coriander leaves.
Serve it with plain chapatis, naans, garlic bread, flat bread, or fluffy basmati rice. Add Indian onion and tomato salad, lettuce, or lime wedges on the side.
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Ginger & Garlic Paste - Freshly grated garlic and ginger are one of the secrets to cooking a flavourful curry sauce.
Yoghurt - Use plain or natural yoghurt to marinate the lamb pieces. Yoghurt helps tenderize the meat and keep the meat tender.
Ground Spices - I am not adding any whole spices in this recipe as tikka masala sauce should be smooth and creamy. Chilli powder, garam masala, cumin powder, turmeric, and ground coriander are everyday cupboard-friendly ingredients that you can easily find in your local grocery stores.
Tips *Marinate the meat for at least 1 hour to achieve the best tender meat result. *Grilling the meat before cooking together with curry sauce is to achieve the charred smokey flavour like a tandoor oven. * Use good amount of fresh ginger, garlic, and ground spices for the best flavour.
