Restaurant-Style Mushroom Tikka Masala

Ingredients

• Oil (For the makhani sauce; amount not stated)
• 1 tbsp Cumin seeds
• Onion (For the makhani sauce and gravy; chopped; amount not stated)
• Tomatoes (A large amount for the makhani sauce, plus additional tomatoes for the gravy; amount not stated)
• Salt (For the makhani sauce and gravy; to taste)
• Garlic (For the makhani sauce, marinade, and gravy; amount not stated)
• Ginger (For the makhani sauce, marinade, and gravy; amount not stated)
• Green chilies (Used in the sauce and as a finishing ingredient; amount not stated)
• Coriander stems (For the makhani sauce; amount not stated)
• Cashew nuts (For the makhani sauce; amount not stated)
• Green cardamom (For the makhani sauce; amount not stated)
• Kashmiri chilies (For the makhani sauce; amount not stated)
• Turmeric powder (Used in the sauce and mushroom marinade; amount not stated)
• Kashmiri red chili powder (Used in the sauce and mushroom marinade; amount not stated)
• Hot water (Added after the tomatoes soften; amount not stated)
• Mustard oil (For the mushroom marinade; amount not stated)
• Garam masala (Used in the marinade and as a finishing seasoning; amount not stated)
• Black salt (For the mushroom marinade; amount not stated)
• Dried fenugreek leaves (Used in the marinade and as a finishing seasoning; amount not stated)
• Chili paste (For the mushroom marinade; amount not stated)
• Thick curd (For the mushroom marinade; amount not stated)
• Button mushrooms (Coated in the marinade; amount not stated)
• Ghee (Used to brown and smoke the mushroom tikka; amount not stated)
• Butter (Used in the gravy and as a finishing ingredient; amount not stated)
• Oil (For the gravy; amount not stated)
• Honey (A little, to round the flavors; amount not stated)
• Capsicum (Cut into petals and tossed with the mushroom tikka; amount not stated)
• Fresh cream (Added at the end; amount not stated)
• Fresh coriander (For finishing; amount not stated)
• Butter naan (Suggested accompaniment; amount not stated)

Steps

1. 1

   Heat oil in a pan and add 1 tablespoon cumin seeds.

2. 2

   Add onion and cook it lightly. Add the tomatoes, salt, garlic, ginger, green chilies, coriander stems, cashew nuts, green cardamom, Kashmiri chilies, turmeric, and Kashmiri red chili powder.

3. 3

   Cook the makhani-sauce mixture for 3–4 minutes, until the tomatoes begin to soften.

4. 4

   Add hot water, cover the pan, and cook on low heat for 15 minutes.

5. 5

   Bring the cooked mixture down to room temperature. Transfer it to a blending jar and blend until very fine and completely smooth.

6. 6

   For the mushroom tikka marinade, mix mustard oil, Kashmiri red chili powder, turmeric, garam masala, black salt, salt, dried fenugreek leaves, ginger, garlic, chili paste, and thick curd.

7. 7

   Add the button mushrooms to the marinade and coat them thoroughly.

8. 8

   Add ghee and cook the marinated mushrooms until they develop a nice brown color. Cover and cook for about 4–5 minutes to give them a smoky, tandoori-like flavor. Set the mushroom tikka aside.

9. 9

   In a large wok, add butter and oil. Add chopped onion, ginger, and garlic, and cook them.

10. 10

    Add the tomatoes, salt, and powdered spices, then cook for a while.

11. 11

    Add the blended makhani sauce and stir everything together until the gravy is smooth and cohesive.

12. 12

    Season the gravy with additional salt and add a little honey to round the flavors.

13. 13

    Cover the wok and cook the tikka masala gravy on low heat for 10 minutes.

14. 14

    While the gravy cooks, heat a pan over high heat and toss in the mushroom tikka.

15. 15

    Add onion and capsicum petals to the pan and toss everything together again.

16. 16

    Add the mushroom tikka to the prepared gravy. Add fresh cream, butter, dried fenugreek leaves, garam masala, green chilies, and fresh coriander, then stir everything together.

17. 17

    Serve the mushroom tikka masala with butter naan.

Notes

The source does not provide quantities for most ingredients, exact pan temperatures, or a precise smoking method. It describes adding ghee, covering the mushrooms for 4–5 minutes, and cooking the gravy covered on low heat for 10 minutes. Use the listed amounts as a framework and season to taste.

Nutrition per serving

• main
• vegetarian
• South Asian
• Indian
• stovetop
• sautéed
• smoky
• mushroom