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.