Lamb tikka is a very popular starter in Indian restaurants. It is cooked in a traditional tandoor, which can be found in almost Indian restaurants anywhere in the world. It is prepared with boneless lamb pieces, marinated in yoghurt and spices and herbs based mixture and cooked in tandoor. Normally, we do not have a tandoor at home, but we can get that restaurant style red and charred colour on the lamb tikka by just cooking in the oven as per my instructions in this recipe.
Marination plays a vital role in enhancing the flavours of lamb tikka. Lamb pieces are marinated with spices, yoghurt, and lime juice for about 6 hours to overnight. Lamb tikka can be served as a starter with salad and mint sauce or as a side dish with any pulao or fried rice along with any raitha (mixture of onion, tomato, green chillies and yoghurt).
Preparation time: 30 mins (excluding marination time)
Cooking time: 20 mins
Cuisine: North Indian
Spiciness: Medium
Serves: 3 to 4
First marinade
Second marinade
Optional additional ingredients
Making hung curd
Marination is done in two steps.
First marination
Second marination
Baking