Restaurant Style Mushroom Tikka Masala Recipe is a find blend of marinated mushrooms, gently sautéed in luscious onion tomato gravy.
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.
If you don't have an oven, you can grill the mushroom on a pan over stove top.