Mushroom Tikka Masala Recipe

Mushroom Tikka Masala one-pot, flavorful vegetarian mushroom tikka masala. You can prepare this dish in a typical shallow pan.

Mushroom Tikka Masala Recipe

Mushroom Tikka Masala Ingredients

To Mushroom Tikka Masala Marinate:

  • 16 ounces of mushrooms
  • 2 Tablespoons of yogurt
  • 1 Teaspoon of ground cumin
  • 1 Teaspoon of ground coriander seeds
  • 1/4 Teaspoon of black pepper
  • 1 Teaspoon of ground turmeric
  • 1 Teaspoon of ground cinnamon
  • 1/2 Teaspoon of ground cayenne pepper, or cayenne pepper
  • 1 Tablespoon of ginger and garlic, and *see Notes

For the Curry:

  • 2 Tablespoons Butter or Ghee
  • 1 Piece Bay Leaf
  • 1 Diced Tomato
  • 5 Tablespoons Optional Tomato Sauce
  • 3 1/2 Tablespoons Table Cream or half-and-half
  • 1/2 Cup Stock Salt to taste Chopped Cilantro for garnish


Mushroom Tikka Masala Recipe Mushroom Tikka Masala Recipe Mushroom Tikka Masala Recipe Mushroom Tikka Masala Recipe

  1. Depending on their size, clean mushrooms and cut them into two or four pieces.
  2. The yogurt and all of the ingredients for the marination seasoning should be combined in a bowl. Ginger, garlic, cayenne, coriander, black pepper, turmeric, cinnamon, and cumin. Join to a smooth glue.
  3. Mix the marination with the mushrooms until the yogurt spice blend completely covers them.
  4. Preferably, marinate for at least 20 minutes. Assuming you are in a rush, skirt that step.
  5. Slice and dice the onion and tomato.
  6. Sauté onion slices in butter or ghee in a shallow pan.
  7. Stir in the diced tomato after adding the bay leaf.Saute for one to two minutes over medium heat.
  8. Combine the liquid cream and tomato sauce.Set the heat to medium to high.
  9. Pour stock over the pan’s mushrooms and stir in the marinated mushrooms.
  10. At first, use a higher heat setting, but turn it down if it starts to bubble too much. Allow it to simmer for about ten to fifteen minutes, or until the mushrooms are tender.
  11. When cooking is finished, remove and discard the bay leaf.Add salt to taste.
  12. Serve hot and garnish with chopped fresh cilantro (coriander plant).


  • Use ginger and garlic paste instead of fresh, finely chopped ginger and garlic (1:2).
  • For this dish, use button mushrooms.