Mushroom Tikka Masala Recipe

Mushroom tikka masala is a robust north Indian curry with grilled or sauteed marinated mushrooms smothered in a creamy rich cashew, tomatoes and onion based gravy flavored with exotic spices from the Indian subcontinent. They taste divine with any Indian flat bread like rotis, naan, flaky parathas or even with just a bowl of hot steamed rice.

Most Indian restaurants will have either mushroom tikka masala, paneer tikka masala or even chicken tikka masala (for the non vegetarians) on their menu. The marinated vegetables or meat/chicken, roasted or grilled, and then dunked in a creamy orange onion and tomato based sauce, is to die for!

But it is not practical, healthy or cheap to eat out or order take out often. The next best thing is to make your own tikka masala curry at home with ingredients most often available in your refrigerator or pantry. One of my personal favorites is Aloo Tikka Masala which I love to serve to my family with flaky methi laccha parathas or even some soft, fluffy bhaturas.

Once you have mastered all the various steps (it is a slightly lengthy process with many steps, but hey, the final outcome is well worth it!) you will love it so much you will enjoy homemade tikka masala more. If you are short on time during weekdays or weeknights, you can prepare the tikka  sauce ahead of time (make as much or as little as you want) and refrigerate it for up to 3 days or freeze for about a month or so.

When you are ready to make the curry, just marinate your choice of vegetables (mushrooms, paneer etc.) or chicken in the creamy spiced yogurt based marinade, grill in an oven or on a skillet and just stir into reheated tikka masala gravy.

 A dash of finely chopped coriander leaves/cilantro, or my favorite, crushed dried fenugreek leaves and  divine homemade tikka masala curry is ready to dunk any flat bread like parathas, naan or even a crusty bread into; my personal fetish is hot steamed Basmati rice with a bowl of creamy mushroom tikka masala; a fresh salad on the side and my lunch or dinner is perfecto!!

So do try my version of mushroom tikka masala today and enjoy it with your family over dinner or lunch; it is a great dish to make ahead of time for a casual dinner party too.

Mushroom Tikka Masala Recipe
Serves 4
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!
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
169 calories
10 g
2 g
14 g
3 g
1 g
152 g
64 g
5 g
0 g
11 g
Nutrition Facts
Serving Size
152g
Servings
4
Amount Per Serving
Calories 169
Calories from Fat 123
% Daily Value *
Total Fat 14g
21%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 2mg
1%
Sodium 64mg
3%
Total Carbohydrates 10g
3%
Dietary Fiber 3g
11%
Sugars 5g
Protein 3g
Vitamin A
23%
Vitamin C
69%
Calcium
5%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the mushroom marinade
  1. ¼ cup thick yogurt
  2. 1 tsp kashmiri chili powder
  3. 1 tsp Kitchen king/garam masala powder
  4. 1 tsp each grated ginger and garlic
  5. 1/8 tsp turmeric powder
  6. 1 tablespoon chickpea flour/besan
  7. 1 teaspoon lemon juice
  8. ½ tsp chaat masala powder
  9. 2 cups chopped mushrooms (cut into two)
  10. 2 teaspoons oil
  11. ½ cup cubed bell pepper/capsicum
For the tikka masala gravy
  1. ½ teaspoon jeera/cumin seeds
  2. 2 cloves
  3. ½ inch piece cinnamon
  4. 1 green cardamom
  5. 1 clove garlic
  6. 1 inch piece ginger
  7. ½ cup onions
  8. 2 to 3 green chillies/jalapenos
  9. 6 to 8 cashew nuts
  10. 1 medium tomato
  11. 1 bay leaf
  12. ½ teaspoon turmeric powder
  13. 1 teaspoon garam masala powder
  14. 2 tablespoons oil/ghee
Other ingredients
  1. Salt to taste
  2. 1 tablespoon oil/ghee
  3. Kasoori methi (dried fenugreek leaves) or cilantro for garnishing
Marinating the mushrooms
  1. In a large mixing bowl, add all the marinade ingredients, except mushrooms.
  2. Mix well, do a taste test and adjust spices and salt according to your taste.
  3. Add the cut mushrooms and toss to coat with the marinade evenly.
  4. Cover and keep in the refrigerator for about 30 minutes to an hour.
Preparing the tikka masala gravy
  1. In a saucepan, heat 2 tablespoons oil and once hot, add the cloves, cumin, cinnamon and green cardamom. Sauté for a few seconds.
  2. 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.
  3. 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. Remove from flame and let cool.
  4. 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.
To make mushroom tikkas
  1. 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 on medium high heat, stirring continuously.
  2. When the mushrooms start to wilt, it will start to release water. Keep stirring.
  3. 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.
  4. At this stage, remove from the pan.
To make the mushroom tikka masala
  1. In a deep kadai or saucepan, heat 1 tablespoon of oil/ghee, add bay leaf and stir in the tomato-onion-cashew paste.
  2. 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.
  3. 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. At this stage, if you have any leftover marinade, you can add that too.
  4. Once it comes to a boil, reduce the heat and stir in the sautéed mushrooms and bell pepper mixture.
  5. Mix well, adjust the salt and heat on medium high, until the mixture is heated through; about 2 to 3 minutes.
  6. Remove from heat, garnish with crushed kasoori methi leaves/coriander leaves and serve hot with flaky parathas, puris, rotis, naan etc. I have enjoyed these with hot steamed rice too!
Notes
  1. Instead of bell peppers, you can add green peas, carrots etc.
  2. If you do not have thick yogurt, drain regular yogurt for about 30 minutes and then use the hung yogurt for the marinade.
  3. Adjust the spices according to your taste.
  4. For a creamier and more rich gravy, stir in 2 tablespoons of cream at the end, just before removing from heat.
beta
calories
169
fat
14g
protein
3g
carbs
10g
more
Curry and Vanilla http://www.curryandvanilla.com/

How to make Mushroom Tikka Masala with step-by-step method:

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.
  • 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.

Preparing the tikka masala paste:

  • In a saucepan, heat 2 tablespoons oil and once hot, add the cloves, cumin, cinnamon and green cardamom. Saute for a few seconds.

  • 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.

  • 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. 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.

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 on medium high heat, stirring continuously.
  • 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.

At this stage, remove from the pan.

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.

  • 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.

  • 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. 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 sauteed mushrooms and bell pepper mixture.
  • 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, puris, rotis, naan etc.  I have enjoyed these with hot steamed rice too!

  • Enjoy this easy to make spicy Indian favorite at the comforts of your home anytime now!

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11 comments

  1. Vik Hebbar says:

    This is great, thanks for sharing! I tried this today with tofu instead of mushrooms and it turned out delicious! I also added a bit of coconut milk in the gravy for creaminess.

    • curryandvanilla says:

      Thank you so much for sharing your feedback 🙂 Tofu instead of mushrooms sounds interesting and healthy too; must try this soon, especially with coconut milk!

  2. hijackedbytwins says:

    Oh wow this sounds amazing! We love both tikka masala and mushroom so I know it would be a success her! Thank you for sharing with #CookBlogShare and I hope to see you here again in the future! x

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