{
  "type": "article",
  "title": "Chef Sanjyot Shares Step-by-Step Recipe to Make Restaurant-Style Mushroom Tikka Masala at Home",
  "summary": "Learn how to prepare smoky and delicious restaurant-style mushroom tikka masala at home using a detailed step-by-step guide created by Chef Sanjyot. This recipe combines rich makhani gravy with perfectly marinated tossed mushrooms for an authentic dining experience.",
  "content": "If you enjoy the rich flavors of paneer tikka, preparing mushroom tikka masala at home is a fantastic alternative that brings restaurant-quality dining straight to your kitchen. Popular culinary expert Chef Sanjyot has outlined a straightforward technique to craft a flavorful, aromatic, and rich mushroom tikka masala dish. By preparing a luscious makhani gravy and combining it with smoky marinated mushrooms, you can achieve authentic dining flavors without relying on takeaway meals.\n\nEssential Ingredients Required for the Dish\nTo make this dish accurately, gather all necessary ingredients categorized by preparation stages\n\n• For Makhani Gravy: 1 to 2 tablespoons of oil, 1/2 teaspoon cumin seeds, 1 onion, 6 tomatoes, 15 garlic cloves, 2 inches of ginger, 1 green chili, coriander stalks, cashews, green cardamom, 1 teaspoon red chili powder or Kashmiri red chili powder, turmeric powder, a large pinch of salt, and water.\n• For Mushroom and Vegetable Preparation: 400 to 500 grams of fresh mushrooms, 1 onion, 1 capsicum, 8 to 10 garlic cloves, 2 inches of ginger, 1 tomato, and 2 to 3 green chilies.\n• For Tikka Marinade: 1 tablespoon mustard oil, turmeric powder, 1/2 teaspoon garam masala, 1/2 teaspoon black salt, 1/2 teaspoon regular salt, 1/2 teaspoon roasted kasuri methi powder, 1 tablespoon ginger-garlic-green chili paste, and 4 tablespoons thick curd.\n• For Tikka Masala Gravy and Finishing: 2 tablespoons butter (plus an additional 2 tablespoons later), 1 teaspoon Kashmiri red chili powder, 2 teaspoons coriander powder, salt to taste, 2 to 3 tablespoons fresh cream, and a handful of fresh coriander leaves.\n\nStep 1: Preparing the Smooth Makhani Gravy Base\nPlace a saucepan over high heat and pour in 1 to 2 tablespoons of oil. Once heated, add 1/2 teaspoon of cumin seeds and allow them to crackle. Add chopped onion and sauté for 2 to 3 minutes on high flame. Next, add 6 tomatoes, 15 garlic cloves, 2 inches of ginger, 1 green chili, coriander stalks, cashews, green cardamom, Kashmiri red chili powder, turmeric powder, and a large pinch of salt. Mix all ingredients well and cook for 3 to 4 minutes.\n\nPour in water and reduce the flame to medium, letting the mixture simmer for about 15 minutes. Once cooked, turn off the heat and allow the mixture to cool down completely. Transfer the cooled mixture to a blender and process until it turns into a silky, smooth gravy base.\n\nStep 2: Cooking the Vegetable Base and Assembling Gravy\nHeat a kadhai or heavy skillet over high heat and melt 2 tablespoons of butter. Add chopped onion and capsicum, cooking them for 4 to 5 minutes until they turn light golden. Next, add diced tomato, salt, turmeric powder, Kashmiri red chili powder, and coriander powder. Splash in a little warm water and continue cooking until the butter begins to separate from the spice mixture.\n\nStrain the previously prepared makhani gravy directly into the kadhai using a fine mesh sieve, stirring thoroughly to integrate the components. Lower the heat and let the gravy simmer gently, adjusting the salt level according to your taste preferences.\n\nStep 3: Preparing the Tikka Marinade and Mushrooms\nClean 400 to 500 grams of fresh mushrooms and set them aside. Take 1 onion, cut it into four quarters, and separate the individual layers. Cut 1 capsicum into uniform large cubes. In a mixing bowl, combine 1 tablespoon of mustard oil, ground spices including turmeric, 1/2 teaspoon garam masala, 1/2 teaspoon black salt, 1/2 teaspoon regular salt, 1/2 teaspoon roasted kasuri methi powder, 1 tablespoon ginger-garlic-green chili paste, and 4 tablespoons of thick curd to form a smooth marinade.\n\nAdd the cleaned mushrooms into the bowl and mix well, ensuring each mushroom piece is thoroughly coated with the spice-laden marinade.\n\nStep 4: Sautéing Mushrooms and Final Assembly\nIn a separate pan over high heat, toss the marinated mushrooms for 4 to 5 minutes until they absorb a good color and excess moisture dries up. Add the diced onion and capsicum cubes, tossing everything together for an additional 2 to 3 minutes. Once cooked, transfer the warm mushroom tikka into the simmering makhani gravy in the kadhai.\n\nTo finish the dish, stir in 2 to 3 tablespoons of fresh cream, an extra pinch of roasted kasuri methi, garam masala, sliced green chilies, 2 tablespoons of butter, and fresh cilantro leaves. Gently fold the ingredients together and let them simmer for 1 to 2 minutes. Your rich, smoky, and aromatic restaurant-style mushroom tikka masala is now ready to be served hot alongside naan, roti, or rice.\n\nWhat this means for you\nPro Tip: To recreate restaurant-quality mushroom tikka masala at home, toss the marinated mushrooms over high heat to achieve a deep smoky aroma, and strain the makhani gravy for a velvet-smooth texture.\n\nQuestions & Answers\n\n1. What are the main ingredients needed for Mushroom Tikka Masala?\nThe key ingredients include fresh mushrooms, tomatoes, onions, thick curd, butter, Kashmiri red chili powder, ginger-garlic-chili paste, and garam masala.\n\n2. How long should the makhani gravy base simmer?\nThe onion, tomato, and spice mixture is simmered with water on medium heat for about 15 minutes before being cooled and blended.\n\n3. How long do you need to toss the marinated mushrooms?\nThe marinated mushrooms are tossed on high heat separately for 4 to 5 minutes until their moisture dries up and they take on a rich color.\n\n4. Is fresh cream essential for this recipe?\nAdding fresh cream at the end enhances the richness and delivers a smooth, restaurant-like texture to the final gravy.",
  "url": "https://trendkia.com/en/food/restorenta-jaisa-masaledara-masharuma-tikka-masala-banane-ka-asana-tarika-shepha-sanjyot-ki-sikreta-resipi-se-ghara-para-paen-shan-20623",
  "category": "Food",
  "publishedAt": "2026-08-23",
  "tags": [
    "Mushroom Tikka Masala",
    "Recipe",
    "Chef Sanjyot",
    "Makhani Gravy",
    "Indian Cooking",
    "Vegetarian Recipe"
  ],
  "language": "en",
  "site": "TrendKia"
}