Restaurant Style Mushroom Tikka Masala is a fine blend of marinated mushrooms, gently sautéed in luscious onion tomato gravy. Here is how to make it.
Mushrooms have been a part of my meals from a few years now!
From Continental to Indian, I like to use this versatile vegetable in how many dishes I can, due to its health benefits and nutritional properties.
Considered to be high on fibre, vitamins, and minerals, mushrooms are indeed good to be included in your diet on a regular basis.
I first used it only in my Continental dishes such as Pasta, Risotto, Soups etc, but slowly and steadily I started experimenting with the Indian recipes too.
And I loved the bite, texture and taste it brought to even simple curries.
And that’s when I understood that mushrooms were reserved just for the regal families in ancient Egypt for a reason.
Along with its exquisite flavour, the mushroom has this incredible nutrition that enriches umpteen dishes in whichever way it is made.
Therefore, you will always find a pack of Mushrooms in my freezer, so that whenever I am out of vegetables, I can just use my favourite mushrooms to make my everyday meals.
But this time, I want to give my usual curries a break and make something Restaurant Style.
And it was the best decision ever!
Give this Restaurant Style Mushroom Tikka Masala a try, and you will love every bite of it.
Even if people who don’t like Mushrooms, will eat it with joy.
About the recipe
It is a fine blend of marinated mushrooms, gently sautéed in luscious gravy prepared from tomato puree, fresh cream, everyday spices and tikka masala powder.
As mushrooms have this royal coat of hung curd, tikka masala, ginger garlic paste, it tends to absorb the unique flavours that are all imbibed in these ingredients, resulting into a lip-smacking curry that you might even eat on repeats.
This curry looks rich but is made with simple and everyday ingredients.
To marinate the mushrooms, you just need hung curd, ginger garlic paste, lemon juice, tikka masala powder, salt and a bit red colour.
You can avoid the red colour too.
If you don’t have hung curd at home, you can make it from the normal curd.
Just hang the curd in muslin cloth until all the whey comes out.
Don’t use the normal curd in the marination, as it will leave the water.
The marinated mushrooms are grilled and then added into a tomato-onion gravy which is flavoured with whole spices, green chillies, ginger-garlic paste, Kasuri methi and everyday spices.
It is made rich with fresh cream, that makes the curry creamy and royal.
To make this recipe, mushrooms are made into Mushroom Tikka first and then simmered in the gravy.
They are marinated with hung curd, ginger garlic paste, spices and then grilled until slightly charred.
They are then simmered in a creamy onion tomato based gravy.
To give this tikka masala a smoky flavour, you can even smoke it.
This delicious accompaniment can be served with Naan, Parathas and even Phulkas.
Serve it hot with flatbreads, salads, dal and rice of your choice and savour a royal meal.
You can stuff the cavity of the mushroom with a rich khoya and paneer mixture and make stuffed mushroom tikka.
Then you can simmer these bharwan mushrooms in the gravy.
You can add Achari Masala in the marinade and gravy and make Achari Mushroom Tikka Masala.
Add cream and khoya in the gravy and make Nawabi Mushroom Tikka Masala.
You can also add cashew Nut and melon seeds paste to make the gravy even richer.
Here is the recipe to make Tikka Masala Spice Mix at home.
Mushroom Tikka Masala Recipe
For Marinating the Mushroom
- 400 g Mushroom
- ¼ cup Hung Curd
- 2 teaspoon Ginger Garlic Paste
- 1 tablespoon Lemon Juice
- 2 tablespoon Tikka Masala
- 2 teaspoon Salt
- 2 tablespoon Vegetable Oil
- 1 pinch Red Colour (Optional)
For the Gravy
- 2 tablespoon Butter
- 2 tablespoon Vegetable Oil
- 2-3 Cardamom
- 3-4 Cloves
- 1 inch Cinnamon
- 3-4 Black peppercorn
- ½ cup Onion (Finely chopped)
- 1 teaspoon Ginger Garlic Paste
- 1 cup Tomato (Finely Chopped)
- 1-2 Green Chilli (Slit into half)
- ¼ cup Tomato Puree
- 1 teaspoon Kashmiri Red Chilli Powder
- ½ teaspoon Turmeric Powder
- ½ teaspoon Roasted Cumin Powder
- Salt to taste
- ½ cup Fresh Cream
- 1 tablespoon Honey
- 2 tablespoon Kasuri Methi
For the smoky Flavour
- Piece of Charcoal
- 1 teaspoon Ghee
- Mix all the ingredients for marinating the mushroom in a bowl.
- Cover the bowl and refrigerate for 2-3 hours.
- Pre heat the oven to 200 degrees C.
- Transfer the mushroom along with the marinade in a baking tray.
- Bake for 20-25 minutes until it is charred from the top.
- Heat butter and oil in a karahi.
- Slightly crush the cardamom, cloves, cinnamon stick and black peppercorn and add them in the hot oil.
- Let them crackle for a few seconds.
- Add onion and fry until it turns translucent.
- Add ginger garlic paste and fry for a minute.
- Now add tomato and cook for 3-4 minutes until the tomatoes are mushy.
- Add green chilli, tomato puree, Kashmiri red chilli powder, turmeric powder, cumin powder and salt and cook for 3-4 minutes.
- Add grilled mushroom and ½ cup of water in the pan and cook for 2-3 minutes on medium heat.
- Now add fresh cream, honey and kauri methi and cook for another minute.
- Heat the piece of charcoal over direct flame until it is red hot.
- Keep a bowl in the centre of the karahi with the mushroom and keep the hot charcoal piece in the bowl.
- Pour ghee on top of the charcoal and immediately cover the karahi with a lid.
- Let it rest for 15 minutes for the smoke to incorporate in the masala.
- Serve hot with naan or laccha paratha.