Mushroom Tikka Masala

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Mushroom tikka masala features tender yogurt-marinated mushrooms in a rich, spicy tikka masala sauce and served over fluffy rice with lots of cilantro on top.

Prep Time 20

Cook Time 40

Marinating Time 30

Total Time 1 30

Servings servings

Calories 176kcal

Ingredients

Mushroom Marinade

1 cup plain full-fat yogurt
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon lemon juice
1-1/2 teaspoons garam masala
1/2 teaspoon ground turmeric
Salt and pepper to taste
1-1/2 lbs cremini or button mushrooms, stems removed and mushrooms torn into 1-in pieces

Tikka Masala

2 tablespoons unsalted butter
1 medium yellow onion, finely chopped
1-3 small serrano peppers, finely chopped (based on your heat preference)
3 cloves garlic, minced
1 tablespoon grated fresh ginger
2 teaspoons garam masala
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1/4 cup tomato paste
1 can (28 oz) whole peeled tomatoes
1/2 cup heavy whipping cream
Cilantro and hot basmati rice for serving

Instructions

Mushroom Marinade

In a large bowl, whisk yogurt with garlic, ginger, lemon juice, and spices. Season with salt and pepper to taste and add mushrooms to bowl, folding to ensure they are evenly coated.
Allow mushrooms to marinate at room temperature 30 minutes.

Tikka Masala

In a dutch oven or large high-walled skillet, melt butter over medium-high heat. Add onion and serrano pepper and saute 3-5 minutes until just tender. Add garlic, ginger, spices, and tomato paste and cook 2-4 minutes until fragrant.
Add tomatoes with their juices to pan, using a wooden spoon to break up tomatoes. Bring sauce to a simmer over medium-high heat, then reduce heat to medium-low and allow to gently simmer 30 minutes, stirring occasionally.
Meanwhile, preheat oven broiler to high. Lay mushrooms in a single layer on a greased baking sheet. Broil mushrooms 5-7 minutes until mushrooms begin to brown a bit. Remove from oven and set aside for a moment
Transfer sauce to blender and blend until smooth. Return sauce to pan and return to medium heat and add mushrooms and heavy cream. Allow to simmer an additional 10 minutes.
Season tikka masala with salt and pepper to taste and serve hot over basmati rice with cilantro on top. Enjoy!

Notes

Storing Instructions:

Store tikka masala wrapped well in refrigerator up to 6 days.

Tikka masala may also be frozen up to 1 month. Thaw in refrigerator, then reheat to 165F on stovetop or microwave.

Nutrition