Restaurant Style Mushroom Tikka Masala Recipe is a find blend of marinated mushrooms, gently sautéed in luscious onion tomato gravy.

Mushroom Tikka Masala

Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 369 kcal
Author: Neha Mathur

Restaurant Style Mushroom Tikka Masala Recipe is a find blend of marinated mushrooms, gently sautéed in luscious onion tomato gravy. 

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Ingredients

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

Instructions

  1. Mix all the ingredients for marinating the mushroom in a bowl.

  2. Cover the bowl and refrigerate for 2-3 hours.

  3. Pre heat the oven to 200 degrees C.

  4. Transfer the mushroom along with the marinade in a baking tray.

  5. Bake for 20-25 minutes until it is charred from the top.

  6. Heat butter and oil in a karahi.

  7. Slightly crush the cardamom, cloves, cinnamon stick and black peppercorn and add them in the hot oil.

  8. Let them crackle for a few seconds.

  9. Add onion and fry until it turns translucent.

  10. Add ginger garlic paste and fry for a minute.

  11. Now add tomato and cook for 3-4 minutes until the tomatoes are mushy.

  12. Add green chilli, tomato puree, Kashmiri red chilli powder, turmeric powder, cumin powder and salt and cook for 3-4 minutes.

  13. Add grilled mushroom and 1/2 cup of water in the pan and cook for 2-3 minutes on medium heat.

  14. Now add fresh cream, honey and kauri methi and cook for another minute.

  15. Heat the piece of charcoal over direct flame until it is red hot.

  16. Keep a bowl in the centre of the karahi with the mushroom and keep the hot charcoal piece in the bowl.

  17. Pour ghee on top of the charcoal and immediately cover the karahi with a lid.

  18. Let it rest for 15 minutes for the smoke to incorporate in the masala.

  19. Serve hot with naan or laccha paratha.

Recipe Notes

If you don't have an oven, you can grill the mushroom on a pan over stove top.

Nutrition Facts
Mushroom Tikka Masala
Amount Per Serving
Calories 369 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 22g138%
Cholesterol 59mg20%
Sodium 1295mg56%
Potassium 602mg17%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 9g10%
Protein 6g12%
Vitamin A 1225IU25%
Vitamin C 14.6mg18%
Calcium 71mg7%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.