Mushroom Tikka Masala Recipe (2024)

4.9 from 26 votes

4.93 from 26 votes

Course: Main Course

Cuisine: Asian, Indian

Diet: Gluten Free, Hindu, Low Calorie, Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Marinating: 20 minutes minutes

Total Time: 50 minutes minutes

Recipe by: Helene Dsouza

To Marinate:

• ▢ 16 ounces Mushrooms *see Notes
• ▢ 2 Tablespoon Yogurt
• ▢ 1 Teaspoon Cumin Seeds Ground
• ▢ 1 Teaspoon Coriander Seeds Ground
• ▢ ¼ Teaspoon Black Pepper Ground
• ▢ 1 Teaspoon Turmeric Ground
• ▢ ½ Teaspoon Cinnamon Ground
• ▢ ½ Teaspoon Cayenne Pepper Ground or Cayenne Pepper
• ▢ 1 Tablespoon Ginger + Garlic *see Notes

For the Curry:

• ▢ 2 Tablespoon Butter or Ghee
• ▢ 1 Onion chopped
• ▢ 1 piece Bay Leave
• ▢ 1 Tomato diced
• ▢ 5 Tablespoon Tomato Sauce optional
• ▢ 3 ½ Tablespoon Table Cream or half and half
• ▢ ½ cup Stock
• ▢ Salt to taste
• ▢ Cilantro Fresh to garnish, aka Coriander, chopped

US - Metric

• Clean the Mushrooms and cut into two or four, depending on the size.

• Add to a mixing bowl, the yogurt and all the marination seasoning ingredients. Cumin, coriander, black pepper, turmeric, cinnamon, cayenne, ginger, and garlic. Combine to a smooth paste.

• Add the mushrooms to the marination and mix so that they are completely covered with the yogurt spice blend.

• Marinate preferably for 20 mins at least. If you are short on time, skip that step.

• Prepare and slice onion, dice tomato.

• Heat up a shallow pan with butter or ghee and sauté onion slices.

• Add Bay leave and stir in diced tomato. Sauté for 1–2 minutes over a medium heat setting.

• Pour in the tomato sauce and liquid cream and combine. Keep a medium to high heat setting.

• Stir in the marinated mushrooms and pour stock over the mushrooms in the pan.

• Keep over a higher heat setting at first and reduce when it starts to bubble too much. Let it simmer for about 10–15 minutes, or until mushrooms are cooked through.

• Pick out and discard the bay leaf when done cooking. Season with salt.

• Garnish with chopped fresh cilantro (coriander plant) and serve hot.

• Fresh Button Mushrooms are always preferred for this recipe. You may use canned mushrooms too, even home canned mushrooms taste great in this recipe.
• Use either fresh and finely chopped ginger and garlic with a ratio of 1:2 OR use ginger and garlic paste.

Nutrition Facts

Mushroom Tikka Masala Recipe

Amount Per Serving

Calories 303Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 13g65%

Cholesterol 62mg21%

Sodium 571mg24%

Potassium 1171mg33%

Carbohydrates 22g7%

Fiber 6g24%

Sugar 12g13%

Protein 11g22%

Vitamin A 1624IU32%

Vitamin C 20mg24%

Calcium 84mg8%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.