Mushroom Tikka Masala is a staple in my kitchen because it’s both comforting and quick to prepare. The mushrooms soak up the bold spices and creamy sauce, making every bite satisfying. I often make this dish when I want something hearty but don’t have time for a long cooking session.

This recipe stands out for its rich, smoky aroma and the way the mushrooms hold their texture in the sauce. I like to serve it with warm naan or steamed basmati rice, especially for weeknight dinners or casual gatherings. The balance of tangy tomato, earthy mushrooms, and gentle heat always hits the spot.

The sauce comes together in one pan, and the marinated mushrooms roast up beautifully in the oven. It’s a practical, meatless option that doesn’t skimp on flavor. Even friends who aren’t big on mushrooms have asked for seconds.

Quick Facts

Why You’ll Love It

If you love classic Indian flavors but want a meatless twist, this Mushroom Tikka Masala is a must-try. The mushrooms bring a hearty texture and soak up the spiced, creamy sauce perfectly. It’s easy enough for a weeknight but special enough for guests.

• Deep, layered flavor from pantry spices
• Hearty, satisfying vegetarian main
• Easy to prep ahead or double for a crowd
• One-pan sauce for easy cleanup
• Great with rice, naan, or even quinoa

Ingredients

You’ll need a mix of fresh mushrooms, basic aromatics, and common Indian spices for this recipe. The marinade uses yogurt and spices to infuse the mushrooms, while the sauce is built on tomatoes, cream, and more spices. Most ingredients are pantry staples, and you can adjust the heat to your liking.

• 500g (about 1 lb) button or cremini mushrooms, cleaned and halved
• 1/2 cup plain yogurt
• 2 tbsp lemon juice
• 2 tsp garam masala, divided
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp chili powder
• 1 tsp salt, divided
• 2 tbsp vegetable oil, divided
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 green chili, finely chopped (optional)
• 1 can (400g/14oz) crushed tomatoes
• 1/2 cup heavy cream or coconut cream
• 1/2 tsp sugar
• Fresh cilantro, for garnish

Step-by-Step Instructions

Start by marinating the mushrooms to build flavor, then roast them until golden. The sauce comes together quickly on the stovetop while the mushrooms cook. Combine everything at the end for a rich, restaurant-style curry.

1. In a large bowl, mix yogurt, lemon juice, 1 tsp garam masala, cumin, coriander, turmeric, chili powder, and 1/2 tsp salt.
2. Add mushrooms and toss to coat. Marinate for at least 15 minutes (up to 1 hour).
3. Preheat oven to 220°C (425°F). Line a baking sheet with parchment.
4. Spread marinated mushrooms on the sheet. Drizzle with 1 tbsp oil. Roast for 18–20 minutes, stirring halfway, until browned.
5. While mushrooms roast, heat 1 tbsp oil in a large skillet over medium heat.
6. Add onion and cook 5–7 minutes until golden. Stir in garlic, ginger, and green chili; cook 1 minute.
7. Add remaining 1 tsp garam masala and 1/2 tsp salt. Stir in crushed tomatoes and sugar. Simmer 8–10 minutes, stirring occasionally.
8. Reduce heat to low. Stir in cream and roasted mushrooms (with any juices). Simmer 3–5 minutes until thickened.
9. Taste and adjust salt or spice as needed. Garnish with cilantro before serving.

Chef Tips

A few simple tips will help you get the best results from this recipe. Roasting the mushrooms brings out their flavor and prevents sogginess. Don’t rush the sauce—letting it simmer deepens the taste.

• Use a mix of mushroom varieties for extra depth.
• Marinate mushrooms as long as possible for more flavor.
• Roast mushrooms in a single layer for even browning.
• Simmer sauce until oil starts to separate for best texture.
• Add a splash of water if sauce gets too thick.

Substitutions

This recipe is flexible if you need to swap ingredients. You can adjust the spice or make it dairy-free with a couple of easy changes. Here are some options to fit what you have on hand.

• Swap coconut cream for heavy cream for a vegan version.
• Use Greek yogurt or dairy-free yogurt in the marinade.
• Substitute portobello or shiitake mushrooms for variety.
• Replace fresh chili with chili flakes or omit for less heat.
• Use canned tomato puree if crushed tomatoes aren’t available.

Storage & Reheating

Leftovers keep well and the flavors deepen overnight. Store in an airtight container in the fridge and reheat gently. This dish also freezes nicely for future meals.

• Refrigerate leftovers up to 3 days.
• Reheat gently on the stovetop or microwave, adding a splash of water if needed.
• Freeze cooled curry in airtight containers for up to 2 months.
• Thaw overnight in the fridge before reheating.
• Garnish with fresh cilantro after reheating for best flavor.

Perfect Pairings

Mushroom Tikka Masala pairs well with a variety of sides and drinks. I usually serve it with something to soak up the sauce and a crisp salad or cooling yogurt on the side. Here are a few ideas to round out your meal.

• Steamed basmati rice or jeera rice
• Warm naan or roti
• Cucumber raita or plain yogurt
• A light, fruity white wine (like Riesling)

FAQs

Here are answers to some common questions about making Mushroom Tikka Masala at home. These tips can help you customize the dish and avoid common pitfalls.

Nutritional Note

This recipe provides a hearty serving of vegetables and is moderate in calories. Nutrition will vary based on cream and yogurt choices.