Mushroom Tikka Masala Recipe | How to make Mushroom Tikka Masala Recipe

By Vanitha Bhat  |  19th Sep 2017  |  
5 from 1 review Rate It!
  • Photo of Mushroom Tikka Masala Recipe by Vanitha Bhat at BetterButter
Mushroom Tikka Masala Recipeby Vanitha Bhat
  • Prep Time

    30

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

21

1

About Mushroom Tikka Masala Recipe Recipe

Perfectly roasted chunks of marinated mushrooms and bell pepper in a fragrant, spicy tomato sauce; a winner with any Indian flatbread or even a bowl of hot steaming Basmati rice!

Mushroom Tikka Masala Recipe is a popular aromatic and delicious dish. You can try making this amazing Mushroom Tikka Masala Recipe in your kitchen. This recipe requires 30 minutes for preparation and 30 minutes to cook. The Mushroom Tikka Masala Recipe by Vanitha Bhat has detailed steps with pictures so you can easily learn how to cook Mushroom Tikka Masala Recipe at home without any difficulty. Mushroom Tikka Masala Recipe is enjoyed by everyone and can be served on special occasions. The flavours of the Mushroom Tikka Masala Recipe would satiate your taste buds. You must try making Mushroom Tikka Masala Recipe this weekend. Share your Mushroom Tikka Masala Recipe cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Vanitha Bhat for inputs. In case you have any queries for Mushroom Tikka Masala Recipe you can comment on the recipe page to connect with the Vanitha Bhat. You can also rate the Mushroom Tikka Masala Recipe and give feedback.

Mushroom Tikka Masala Recipe

Ingredients to make Mushroom Tikka Masala Recipe

  • For the mushroom marinade:
  • ¼ cup thick yogurt
  • 1 tsp kashmiri chili powder
  • 1 tsp Kitchen king/garam masala powder
  • 1 tsp each grated ginger and garlic
  • 1/8 tsp turmeric powder
  • 1 tablespoon chickpea flour/besan
  • 1 teaspoon lemon juice
  • ½ tsp chaat masala powder
  • 2 cups chopped mushrooms (cut into two)
  • 2 teaspoons oil
  • ½ cup cubed bell pepper/capsicum
  • For the tikka masala gravy:
  • ½ teaspoon jeera/cumin seeds
  • 2 cloves
  • ½ inch piece cinnamon
  • 1 green cardamom
  • 1 clove garlic
  • 1 inch piece ginger
  • ½ cup onions
  • 2 to 3 green chillies/jalapenos
  • 6 to 8 cashew nuts
  • 1 medium tomato
  • 1 bay leaf
  • ½ teaspoon turmeric powder
  • 1 teaspoon garam masala powder
  • 1 tablespoon oil/ghee
  • Other ingredients:
  • salt to taste
  • 1 tablespoon oil/ghee
  • Crushed kasoori methi/cilantro for garnishing

How to make Mushroom Tikka Masala Recipe

  1. Marinating the mushrooms: In a large mixing bowl, add all the marinade ingredients, except mushrooms. Mix well, do a taste test and adjust spices and salt according to your taste.
  2. Add the cut mushrooms and toss to coat with the marinade evenly. Cover and keep in the refrigerator for about 30 minutes to an hour.
  3. Preparing the tikka masala paste: In a saucepan, heat 2 tablespoons oil and once hot, add the cloves, cumin, cinnamon and green cardamom; sauté for a few seconds.
  4. Add the chopped onions, green chillies, ginger, garlic and cashew nuts; fry for a few minutes till lightly roasted and the onions turn soft and cashews light brown.
  5. Stir in the chopped tomatoes along with a pinch of salt and fry on medium flame until the tomatoes are slightly cooked, turn soft and most of the moisture is gone(you can see oil starting to separate from the mixture); about 2 to 3 minutes.
  6. Remove from flame and let cool. Once cool, place the fried mixture in a blender jar and blend to a fine paste; there is no need to add any water as the moisture in the tomatoes is enough to make a smooth paste. Keep aside.
  7. To make mushroom tikkas: Now, heat the same saucepan with 2 teaspoons of oil. Once the oil is hot, add the marinated mushroom (if there is marinade left in the bowl, do not add this; you can add this in the tikka masala gravy later) and fry
  8. When the mushrooms start to wilt, it will start to release water. Keep stirring. Once most of the moisture is gone, add the cubed capsicum and sauté again for a few minutes till the mixture is well roasted and oil starts to separate.
  9. At this stage, remove from the pan.
  10. To make the tikka masala gravy/sauce: In a deep kadai or saucepan, heat 1 tablespoon of oil/ghee, add bay leaf and stir in the tomato-onion-cashew paste.
  11. Sauté for a few seconds; tip in the rest of the spices; coriander powder, garam masala powder, turmeric powder and salt to taste (remember, the grilled mushrooms have salt too, so add accordingly); give it a good stir.
  12. Add about 1 cup of water (rinse the blender jar and add this water too), mix well and bring to a boil on medium high heat. Adjust the consistency of the gravy according to how thin or thick you want it.
  13. At this stage, if you have any leftover marinade, you can add that too. Once it comes to a boil, reduce the heat and stir in the sautéed mushrooms and bell pepper mixture.
  14. Mix well, adjust the salt and heat on medium high until the mixture is heated through; about 2 to 3 minutes. Remove from heat, garnish with crushed kasoori methi leaves/coriander leaves and serve hot with flaky parathas, rice, rotis etc.

My Tip:

Instead of bell peppers, you can add green peas, carrots etc. If you do not have thick yogurt, drain regular yogurt for about 30 minutes and then use the hung yogurt for the marinade. Adjust the spices according to your taste. For a creamier and more rich gravy, stir in 2 tablespoons of cream at the end, just before removing from heat.

Reviews for Mushroom Tikka Masala Recipe (1)

Astha Gulati2 years ago

Mouthwatering!
Reply
Vanitha Bhat
2 years ago
Thanks so much Astha!

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