We will need hung curd/yogurt or thick yogurt for this recipe.
I used 1/2 cup fresh curd and strained it in a muslin cloth with a light weight kept on it, overnight in the fridge. From 1/2 cup fresh curd, I got 4 tbsp hung curd. If using thick curd, then also use 4 tbsp of it.
Now add 4 tbsp of the hung curd or thick curd in a bowl along with 1/8 tsp turmeric powder or 2 to 3 pinches of turmeric powder, 1/2 tsp garam masala powder, 1/2 tsp kashmiri red chili powder, 1/2 tsp chaat masala powder, 1 to 1.5 tsp ginger-garlic paste, 1/2 tsp carom seeds/ajwain, 1/4 tsp lemon juice and 1/2 tbsp besan or gram flour.
Mix the marinade mixture very well.
You can also add 1/2 tbsp oil if grilling the mushroom tikka in oven or a tandoor grill. If pan frying or sauteing, then no need to add oil.
Now add mushrooms to the marinade mixture.
With your hands, gently mix and coat the mushrooms with the marinade.
Cover the bowl with a lid & allow the mushrooms to get marinated for 30 minutes at room temperature or in the fridge. You can also keep for a couple of hours in the fridge.
preparation for mushroom tikka masala gravy
Meanwhile add 2 large tomatoes and 8 to 10 cashews in a bowl containing hot water. Cover and keep aside for 20 to 30 minutes.
The tomatoes will get blanched and the cashews will soften. You can heat the water on a stove top, in a microwave or in an electric heater.
After 20 to 30 minutes, chop the blanched tomatoes. You can also remove the peels if you want.
Add the tomatoes along with its juices and the cashews to a grinder or blender jar. Without adding any water grind to a smooth paste.
Chop the onions and capsicum too. Crush the ginger-garlic to a paste in mortar-pestle. Slit the green chilies.
method 1 - for baking mushroom tikka
Line the pan with an aluminium foil. Thread the mushrooms on a skewer and bake/grill for 20 to 25 minutes in a preheated oven at 200 degrees celsius.
You can also brush oil on the mushrooms before baking and its optional.
method 2 - for pan frying mushroom tikka
Heat 3 to 4 tbsp oil in a pan. Add the marinated mushrooms.
Let each side of the mushrooms get cooked a bit and then turn over.
Use a well seasoned pan or non stick pan for sauteing the mushrooms, otherwise the marinade sticks to the pan. Saute the mushrooms on a low to medium flame.
Turn over and saute so that each side gets browned and cooked well.
A time will come when the mushrooms will begin to release water and the oil will begin to splutter.
Just cover the pan with a lid half way and continue to cook the mushrooms.
Saute till mushrooms are nice golden and crisp.
Remove them with a slotted spoon and keep aside.
making mushroom tikka masala gravy
In the same oil, add 1/2 cup finely chopped onions. If you have grilled all the mushrooms, then just heat 2 tbsp oil.
Stir very well and begin to saute the onions on a low to medium flame.
Saute till the onions start turning golden.
Next add 1 tsp ginger-garlic paste. Stir and saute till the raw aroma of ginger-garlic goes away.
Now add 1/3 cup chopped capsicum (green bell pepper) and slit 1 to 2 green chilies. Green chilies give the dish some heat. Skip if making for kids and if you cannot tolerate heat.
Stir and saute for a minute.
Now add all the dry spice powders - 1/2 tsp kashmiri red chili powder or deghi mirch, 1/2 tsp cumin powder, 1/2 tsp coriander powder.
Stir the dry spice powders very well with the rest of the mixture.
Add the tomato-cashew paste. Stir again.
Also add the leftover marinade. Stir and saute for 4 to 5 minutes.
Now add 1 cup water. Stir so that the water gets evenly mixed with the rest of the masala.
Add salt as required. Add 1/4 to 1/2 tsp sugar or as required.
Bring the curry or gravy to a simmer for 4 to 5 minutes.
Add the sauteed or grilled mushrooms.
Add 1/4 tsp garam masala powder, a pinch or two of grated nutmeg or nutmeg powder and 1 tsp kasuri methi (crushed).
Add 2 to 3 tbsp low fat cream or whipping cream. Substitute for fresh cream is 1 tbsp milk powder or 1 tbsp grated khoya. If using either, then add them after you add the tomato-cashew paste and saute.
Stir very well and then switch off the flame.
Check the taste of gravy and add more salt or sugar if required.
Lastly add 1 to 2 tbsp chopped coriander leaves.
Stir and Serve mushroom tikka masala hot with tandoori rotis, butter naan or chapatis or phulkas.
Mushroom Tikka Masala - https://www.vegrecipesofindia.com/mushroom-tikka-masala-recipe/