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Mushroom Tikka Masala

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 minutes
Cook Time 40 minutes
Marinating Time 30 minutes
Total Time 1 hour 30 minutes
Servings 6 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

Serving: 8oz (calculated without rice) | Calories: 176kcal | Carbohydrates: 18.2g | Protein: 8.3g | Fat: 8.7g | Saturated Fat: 5.2g | Cholesterol: 26mg | Sodium: 272mg | Potassium: 658mg | Fiber: 35g | Sugar: 10.2g | Calcium: 121mg | Iron: 5mg