Mushroom Tikka Masala is a flavourful and aromatic Indian curry that combines the earthy taste of mushrooms with a rich and spicy tomato-based sauce. This vegetarian version of the classic tikka masala is perfect for those looking for a meatless alternative that doesn’t compromise on taste. By marinating the mushrooms in a blend of spices and yogurt, you infuse them with layers of flavour before simmering them in a luscious tikka masala sauce.
Mushroom Tikka Masala is one of those magical dishes that instantly elevates a meal with its smoky, creamy, restaurant-style charm. Tender mushrooms are marinated in aromatic Indian spices, pan-roasted to perfection, and simmered in a rich, velvety tomato-onion gravy. Whether you’re serving guests or cooking for yourself, this curry delivers bold flavors, irresistible creaminess, and comforting warmth in every bite.
Mushrooms are versatile fungi that add a unique earthy flavour and texture to various dishes, from soups to stir-fries. Their rich umami taste and meaty texture make them a favourite ingredient for both vegetarian and non-vegetarian cuisines worldwide.
What is Mushroom Tikka?
Mushroom Tikka is a vegetarian version of the classic chicken tikka, where mushrooms are marinated in yogurt and spices, then grilled or pan-fried until smoky and slightly charred. These spicy, juicy mushroom pieces are then folded into a creamy masala gravy to create Mushroom Tikka Masala.
🌿 Health Benefits of Mushrooms
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Rich in antioxidants, they support immunity and lower inflammation.
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Low in calories, yet high in vitamins B & D, potassium, and fiber—promotes heart and gut health.
Mushroom Tikka Masala Recipe:
Enjoy the rich and aromatic flavours of Mushroom Tikka Masala, a delightful vegetarian twist on a classic Indian dish! This mouth-watering mushroom recipe is comforting and utterly delicious.
If you’re a fan of creamy, flavorful Indian Mushroom Curry, this Mushroom Tikka Masala is going to be your new favorite weeknight comfort food. This recipe transforms simple mushrooms into a smoky, spicy Mushroom Tikka, then simmers them in a velvety mushroom masala gravy that tastes straight out of a restaurant.
Whether you’re searching for an easy mushroom curry, a vegan mushroom masala, or simply want to learn how to make Mushroom Tikka Masala, this stovetop version is perfect—quick, rich, and incredibly satisfying.
Mushroom Tikka Masala isn’t just a curry—it’s comfort, flavor, and aroma served in a single bowl. With its smoky tikka mushrooms, silky gravy, and restaurant-style richness, this dish transforms an everyday meal into something memorable. Whether you’re a mushroom lover or simply craving a hearty Indian curry, Mushroom Tikka Masala promises warmth, spice, and satisfaction in every bite. Try it once, and it may just become your new favorite vegetarian curry!
- For making Mushroom Tikka Masala, firstly, wash and pat dry the mushrooms. Set aside.
- Chop the onions, tomatoes and coriander leaves. Slit green chillies. Keep aside.
- In a bowl, combine all the ingredients for the mushroom marinade: curd, ginger-garlic paste, lemon juice, roasted gram flour, oil, garam masala, red chilli powder, chaat masala, turmeric powder and salt.
- Mix all the tikka ingredients well.
- Add mushrooms to the marinade, ensuring they are evenly coated.
- Cover the bowl and let it marinate for about 30 minutes in the refrigerator.
- Heat a pan and drizzle oil and a blob of butter. Arrange the marinated mushrooms on the pan in a single layer.
- Cook on high, gently tossing them over, until the mushrooms are 3/4 cooked.
- Remove into a separate bowl and set aside.
- Heat some butter in the same pan over medium heat. Add bay leaf, cumin seeds.
- Once the cumin seeds sizzle, add the onions and sprinkle a little salt. Sauté till the onions turn pink.
- Tip in the ginger-garlic paste and sauté for a minute for the raw smell to go away.
- Add the green chillies.
- Sprinkle turmeric powder, red chilli powder and garam masala powder. Mix well.
- Add the chopped tomatoes, cashew nuts and mix well.
Add ½ cup water, combine all the ingredients well. Cover and cook on medium-high for 10 minutes. Remove from heat and allow it to cool.
- Transfer to a mixie jar, discard the bay leaf.
- Grind to a smooth paste.
- Heat some oil in the same pan.
- Put in the ground masala paste.
- Pour a little water (about ½ cup) into the pan and cook the masala for about 10 minutes.
- Once the oil starts to separate from the sides, add the mushroom tikka, stirring gently to coat them evenly.
- Simmer the mixture for 2-3 minutes, allowing the flavours to meld together.
- Garnish the Spiced Mushroom Tikkas with fresh coriander leaves before serving.
- Serve Mushroom Tikka Masala hot with steamed rice or naan bread for a complete and satisfying meal.
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If you enjoy this dish, explore more delicious Mushroom Recipes in my collection, like this Chilli Garlic Mushrooms
🍽️ Mushroom Curry Serving Suggestions
- Naan, butter naan, garlic naan
- Jeera rice or steamed basmati rice
- Laccha paratha
- Millet roti for a healthier option
- Serve with sliced onions, lemon wedges & a dollop of yogurt
🔄 Variations for Mushroom Tikka Masala
- Vegan version: Use coconut milk or cashew cream; replace yogurt with coconut yogurt.
- Add veggies: Bell peppers, onions, paneer cubes, or tofu.
- Spicier version: Add green chillies or increase red chilli powder.
- No-cream option: Use milk + 1 tbsp cashew paste.
- Roasted flavor: Grill mushrooms in the oven or air fryer instead of pan-frying.
💡 Tips for Perfect Mushroom Tikka Masala
- Do not wash mushrooms under running water for long—they absorb water. Wipe with a damp cloth.
- Use thick curd; thin yogurt makes the marinade watery.
- Roast mushrooms on medium-high for a smoky flavor.
- Cook tomatoes until oil separates for the best masala base.
- Add cream at the end to avoid curdling.
⭐ You Might Also Love
- 🍢 Paneer Tikka – Smoky, juicy, and perfectly spiced—your next favorite starter!
- 🌶️ Chilli Chicken – A fiery Indo-Chinese classic that’s crispy, saucy, and irresistible.
- 🐟 Mourala Fish Fry – Crunchy, golden, and loaded with Bengali flavors you’ll crave again and again.
Spicy Mushroom Curry Recipe details below:
Mushroom Masala
Ingredients
For tikka marinade:
- 200 grams button mushrooms
- ¼ cup curd
- 1 tsp ginger garlic paste
- 1 tbsp. roasted gram flour
- ½ tsp salt
- ½ tsp turmeric powder
- 1 tbsp. Kashmiri red chilli powder
- ½ tsp garam masala
- ½ tsp chaat masala
- 1 tsp lemon juice
- 2 tsp oil
For frying mushrooms:
- 1 tbsp. oil
- 1 tbsp. butter
For Tikka Masala:
- 1 tbsp. butter
- ½ tsp cumin seeds
- 1 bay Leaf
- 1 cup onions sliced
- 1 tsp ginger garlic paste
- 2 green chillies slit
- ¼ tsp salt
- 1 tsp red chilli powder
- ½ tsp garam masala powder
- ¼ tsp turmeric powder
- ½ cup tomatoes chopped
- 1 tbsp. cashew nuts
- ½ cup water
- ¼ tsp salt
- 1 tbsp. oil
- 1 tbsp. coriander leaves chopped
Instructions
- For this mushroom curry, wash and pat dry the mushrooms. Set aside.
- Chop onions, tomatoes and coriander leaves; slit the green chillies. Keep aside.
- In a large mixing bowl, combine curd, ginger-garlic paste, roasted gram flour, lemon juice, oil, red chilli powder, chaat masala, garam masala, turmeric powder and salt.
- Add the cleaned mushrooms to the marinade mixture, ensuring they are well coated. Let them marinate for at least 30 minutes in the refrigerator.
- Heat a non-stick pan or skillet over medium heat. Add a tablespoon of oil and butter.
- Once the oil is hot, add the marinated mushrooms along with any excess marinade. Cook the mushrooms on high until they are golden brown and slightly caramelized, about 10 minutes. Transfer the mushroom tikkas into a bowl and set aside.
- In the same pan, heat another tablespoon of butter over medium heat. Add bay leaf, cumin seeds and chopped onion and a little salt. Sauté till the onions turn translucent.
- Add ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
- Put in the chopped green chillies, red chilli powder, garam masala powder and turmeric powder. Stir well to combine.
- Add the chopped tomatoes, cashew nuts and water.
- Mix well and cook on high flame for about 10 minutes or until the tomatoes soften.
- Remove from heat and allow the mixture to cool down.
- Discard the bay leaf, and transfer rest of the ingredients into a mixie jar. Grind to a smooth paste, without adding any water.
- Heat oil in the same pan and tip in the ground masala.
- Add a little water (about ½ cup) and cook the masala for about 10 minutes.
- Once the oil starts to ooze out, gently add the mushroom tikka to the masala gravy, ensuring they are evenly coated.
- Simmer the mushrooms in the masala for 2-3 minutes.
- Add chopped coriander leaves and mix well.
- Serve Mushroom Tikka Masala with steamed rice or naan bread. Enjoy your flavourful vegetarian delight!
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