Restaurant-Style Mushroom Tikka Masala
Indian · Organized from the video by Your Food Lab
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Ingredients
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Steps
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- 1
In a deep pan, heat 1-2 tablespoons of oil and crackle 1/2 teaspoon of cumin. Add sliced onions and cook on a high flame for 2-3 minutes.
💡 Cooking onions first deepens the flavor.
⏱ 2-3 minutes
- 2
Add tomatoes, a large pinch of salt, 12-15 garlic cloves, 2 inches of ginger, 1 green chili, coriander stems, 15 cashews, 4-5 green cardamoms, 4-5 Kashmiri red chilies, 1/4 teaspoon turmeric powder, and 1 tablespoon Kashmiri red chili powder. Stir and cook for 3-4 minutes.
💡 Adding spices to the onion-tomato base enhances the flavor profile.
⏱ 3-4 minutes
- 3
Add enough hot water to cover the ingredients. Cover the pan and cook on medium-low flame for 15 minutes until everything is mushy.
💡 The water should reach the surface level.
⏱ 15 minutes
- 4
Allow the cooked mixture to cool, then blend in a blender to a smooth, velvety consistency. Set aside.
💡 A smooth texture is key for restaurant-style makhani sauce.
- 5
In a large bowl, whisk together 1 tablespoon mustard oil, 1.5 tablespoon Kashmiri red chilli powder, 1/4 teaspoon turmeric powder, 1/4 teaspoon garam masala, 1/4 teaspoon black salt, 1/2 teaspoon salt, 1/4 teaspoon roasted dry fenugreek powder, 1 tablespoon ginger-garlic-chilli paste, and 4 tablespoons thick curd until smooth.
💡 The mushrooms are not coated yet to prevent them from releasing water too early.
- 6
Add the cleaned mushrooms to the marinade and coat well. (Optional: Add a burning coal with ghee to the bowl, cover for 3-4 minutes for a smoky flavor, then discard the coal).
💡 Smoky coal infusion gives a tandoori flavor.
⏱ 3-4 minutes
- 7
Heat a frying pan on a high flame. Add the marinated mushrooms and cook on a high flame for 4-5 minutes until the moisture evaporates and they are cooked.
💡 High heat prevents the mushrooms from becoming mushy.
🔥 high heat⏱ 4-5 minutes
- 8
Add the onion and capsicum petals to the pan. Toss lightly for a moment so they remain crunchy.
💡 Do not overcook the vegetables; they should stay crunchy.
- 9
In a pan, heat 2 tablespoons of butter and a little oil. Add the chopped onion, garlic, and ginger, frying until light golden brown.
💡 Do not fry the aromatics until dark brown.
- 10
Add chopped tomatoes, salt to taste, 1/4 teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, and 2 teaspoons coriander powder. Stir and cook with a little hot water for 3-4 minutes.
💡 The hot water prevents the spices from burning.
⏱ 3-4 minutes
- 11
Add the strained makhani gravy to the pan. Mix well with the tomato-onion base and add 1 tablespoon of honey. Adjust salt to taste.
💡 Honey balances the acidity of the tomatoes.
- 12
Add the cooked mushroom tikka to the gravy. Finish by adding 2-3 tablespoons fresh cream, 2 tablespoons butter, roasted dry fenugreek powder, a pinch of garam masala, slit green chilies, and chopped coriander. Stir to combine.
💡 Adjust butter and cream quantities to your preference.
Tips
- Use medium or large mushrooms because they shrink during cooking.
- Coating mushrooms with salt too early releases water; coat just before cooking.
- Straining the makhani gravy ensures a silky, restaurant-quality texture.
- High heat is essential when frying mushrooms to prevent them from becoming mushy.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Your Food Lab on YouTube