Mushroom Tikka Masala Recipe
Servings: 4 people
Calories: 369kcal
It 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
- 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
Instructions
- 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.
Notes
If you don't have an oven, you can grill the mushroom on a pan over stove top.
Nutrition
Calories: 369kcal | Carbohydrates: 18g | Protein: 6g | Fat: 32g | Saturated Fat: 22g | Cholesterol: 59mg | Sodium: 1295mg | Potassium: 602mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1225IU | Vitamin C: 14.6mg | Calcium: 71mg | Iron: 1.6mg