Restaurant Style Mushroom Tikka Masala is a find blend of marinated mushrooms, gently sautéed in luscious onion tomato gravy. Here is how to make Restaurant Style Mushroom Tikka Masala Recipe (Video).
It was not without a reason that mushrooms were reserved just for the regal families in the ancient Egypt. Along with its exquisite flavour, mushroom has this incredible nutrition that enriches umpteen dishes in whichever way it is made.
Considered to be high on fibre, vitamins, and minerals, mushrooms are indeed good to be included in your diet on a regular basis. Whenever I get a chance, with a pack of mushrooms ready in my freezer, I often prepare mushroom loaded recipes like Lemony Garlic Mushroom Spaghetti, Shahi Mushroom Biryani, Oriental Crispy Mushrooms for dinner and they turn out really good.
To experiment with a North Indian curry, instead of Veg Tikka Masala, I thought of using mushrooms to try my hands on making Restaurant Style Mushroom Tikka Masala Recipe.
Restaurant Style Mushroom Tikka Masala Recipe is a find blend of marinated mushrooms, gently sautéed in luscious gravy prepared from tomato puree, fresh cream and 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.
To make this recipe, mushrooms are made into Mushroom Tikka first and then simmered in the gravy.
If you are really tired of eating the same old tikka masala sabzi made using paneer or mix veggies then trust me, definitely try out Restaurant Style Mushroom Tikka Masala Recipe for change.
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. For today, here’s how to make Restaurant Style Mushroom Tikka Masala Recipe.
Variations of Mushroom Tikka Masala
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 more richer.
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Mushroom Tikka Masala
Restaurant Style Mushroom Tikka Masala Recipe is a find blend of marinated mushrooms, gently sautéed in luscious onion tomato gravy.
For Marinating the Mushroom
- 400 g Mushroom
- 1/4 cup Hung Curd
- 2 tsp Ginger Garlic Paste
- 1 tbsp Lemon Juice
- 2 tbsp Tikka Masala
- 2 tsp Salt
- 2 tbsp Vegetable Oil
- 1 pinch Red Colour Optional
For the Gravy
- 2 tbsp Butter
- 2 tbsp Vegetable Oil
- 2-3 Cardamom
- 3-4 Cloves
- 1 inch Cinnamon
- 3-4 Black peppercorn
- 1/2 cup Onion Finely chopped
- 1 tsp Ginger Garlic Paste
- 1 cup Tomato Finely Chopped
- 1-2 Green Chilli Slit into half
- 1/4 cup Tomato Puree
- 1 tsp Kashmiri Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Roasted Cumin Powder
- Salt to taste
- 1/2 cup Fresh Cream
- 1 tbsp Honey
- 2 tbsp Kasuri Methi
For the smoky Flavour
- Piece of Charcoal
- 1 tsp 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 1/2 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.
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