Mushroom Tikka Masala Recipe - Restaurant Style Mushroom Tikka Masala - Varun
Learn how to make Mushroom Tikka Masala at home with Chef Varun Inamdar on Get Curried.
To all the mushroom lovers, chef Varun is here with a simple yet popular dish on every Indian restaurant menu i.e mushroom tikka masala. Made by frying marinated Mushroom and the cooked in tomato and cashew gravy this dish goes well with rotis or phulka's.
Ingredients
| For mushroom tikka marination: | ||
| Curd | 1/4 Cup (4 tbs) | |
| Gram flour | 1 Tablespoon , roast | |
| Garam masala | 1/2 Teaspoon | |
| Ginger garlic paste | 1 Teaspoon | |
| Red chilli powder | 1 Tablespoon | |
| Turmeric powder | 1/2 Teaspoon | |
| Chaat masala | 1/2 Teaspoon | |
| Lemon juice | 1 Teaspoon | |
| Oil | 2 Teaspoon | |
| Salt | To Taste | |
| Button mushrooms | 2 Cup (32 tbs) | |
| For mushroom tikka: | ||
| Oil | 1 Tablespoon | |
| Butter | 1 Tablespoon | |
| For masala: | ||
| Butter | 1 Tablespoon | |
| Cumin seeds | 1/2 Teaspoon | |
| Bay leaf | 1 | |
| Sliced onions | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Ginger garlic paste | 1 Teaspoon | |
| Green chillies | 3 , broken | |
| Garam masala | 1/2 Teaspoon | |
| Turmeric powder | 1/2 Teaspoon | |
| Chopped tomatoes | 1/2 Cup (8 tbs) | |
| Chopped cashews | 1 Tablespoon | |
| Water | 1/4 Cup (4 tbs) | |
| Salt | To Taste | |
| Oil | 1 Tablespoon | |
| Chopped coriander leaves | 1 Teaspoon (for garnish) |
Directions
FOR MUSHROOM TIKKA:
MAKING:
1. In a bowl, add curd, gram flour, garam masala, ginger garlic paste, red chilli powder, turmeric powder, chaat masala, lemon juice, oil, salt and give it a good mix.
2. Add mushrooms to the marination, mix well and keep it aside for 10 minutes.
3. Heat a pan, add oil, butter, mushrooms and cook it on high flame till they are 3/4 cooked.
FOR MASALA:
MAKING:
1. Heat a pan, add butter, cumin seeds, bay leaf, onion, cook the onion till they are translucent.
2. Add salt and mix well.
3. Add ginger garlic paste, cook it for a minute and add green chillies, red chilli powder, garam masala powder, turmeric powder, mix well.
4. Add tomatoes, cashew nuts, water, salt, mix well, cover the lid and allow it to cook on high flame for 10-12 minutes.
5. Switch off the flame, allow it to cool down and then grind it to a soft and fine paste.
6. Remove the bay leaf before grinding it.
7. Heat oil in a pan and add the ground masala.
8. Add some water in the mixer jar and give it a final grind.
9. Add water to the masala and allow it to cook for 10-12 minutes.
10. Once you see oil oozing out, add the mushroom tikka and give it a nice mix.
11. Allow the mushroom to cook in the masala for 2-3 minutes.
12. Add coriander leaves and mix well.
SERVING:
13. Our Mushroom Tikka Masala is ready.
Recipe Summary
