if you Paneer Tikka Recipe If you like the taste then definitely try Mushroom Tikka Masala once. Chef Sanjyot is telling you how to make restaurant style spicy mushroom tikka masala at home?
Ingredients for Mushroom Tikka:
- Ingredients to make Makhani Gravy: Oil 1-2 tbsp, half tsp cumin, 1 onion, 6 tomatoes, garlic 15, ginger 2 inches, 1 green chilli, coriander stalk, one green chilli, one spoon red chilli powder, turmeric powder, a big pinch of salt, water.
- Mushroom and vegetable preparation: Mushroom 400-500 grams, Onion 1, Capsicum 1, Garlic 8-10, Ginger 2 inches, Tomato 1, Green chilli 2-3
- Ingredients for Tikka Marinade: Mustard oil 1 tbsp, turmeric powder, garam masala half tsp, black salt half tsp, salt half tsp, roasted kasoori fenugreek powder half tsp, ginger-garlic-green chilli paste 1 tbsp, thick curd 4 tbsp
- Tikka Masala Gravy: Butter 2 tbsp, Kashmiri red chilli powder 1 tsp, Coriander powder 2 tsp, Salt to taste, Fresh cream 2–3 tbsp, Butter 2 tbsp, Coriander a handful
How to make Mushroom Tikka
- Heat a saucepan on high flame and add oil into it. When the oil is hot, add cumin seeds and let them crackle. Now add chopped onions and cook on high flame for 2-3 minutes. After this add tomatoes, garlic, ginger, green chillies, coriander stalks, cashew nuts, green cardamom, Kashmiri red chillies, turmeric and salt. Mix everything well and cook for 3-4 minutes. Then add water and cook on medium flame for about 15 minutes. Turn off the gas and let the mixture cool completely. After it cools down, blend it and prepare a smooth gravy.
- Heat a pan on high flame and add butter in it. Add onion and capsicum and cook for 4-5 minutes until lightly golden. Now add tomatoes, salt, turmeric, Kashmiri red chilli powder and coriander powder. Add some hot water and cook until the oil starts separating. Now filter the prepared makhani gravy and add it to the pan and mix well. Let the gravy cook on low flame and adjust salt as per taste.
- Clean the mushrooms and keep them aside. Cut one onion into four pieces and separate them. Cut capsicum into big pieces also. Now add mustard oil, ground spices and ginger-garlic-green chilli paste in a bowl. Prepare smooth marinade by adding thick curd to it. Add the mushrooms and mix well, so that the marinade coats each piece thoroughly.
- Toss the marinated mushrooms separately on high flame for 4-5 minutes, till they get a nice color and the moisture dries up. After this add onion and capsicum and toss for 2-3 more minutes. Now add the prepared mushroom tikka into the makhani gravy. Add fresh cream, roasted kasoori methi, garam masala, chopped green chillies and fresh coriander. Mix everything gently and cook for a minute or two. Hot smoky mushroom tikka masala is ready.