Mushroom tikka masala

Ingredients

• 200 gm mushroom cut into 2 pieces And wash it
• 1 onion cut into dice
• 2 capcicum cut into dice
• 3 tbsp hung curd
• 2 tbsp besan
• 1 tsp kashmiri chilli powder
• 1/2 tsp hot chili powder
• 1 pinch Turmeric
• to taste Salt
• 1 tbsp mustard oil
• 1/2 tsp Dry fenugreek
• 1/2 tbsp Chaat masala
• 1 tbsp Coriander powder
• 1/2 tbsp garam masala
• 2 medium onion slice
• 3 medium tomato chopped
• 1 green chilli
• 6- 8 cashunets
• 4 garlic cloves
• 2 tbsp Desi ghee
• 1 tsp Fenugreek
• 1 tsp Butter for tadka
• 1 bay leave
• 1 tbsp Coriander powder
• 1 tbsp kashmiri chilli powder
• 1/2 tbsp haldi
• 1/2 tbsp chicken masala
• 1 tbsp fresh cream
• to taste Salt
• as required Water

Steps

1. Mix all the dry ingredients thoroughly in a bowl, then mix in the hung curd. Add all the vegetables, including the mushroom, capsicum and onion, and combine them. Add mustard oil to marinate the mixture and leave it aside for 15 min.
2. Heat the ghee in a pan and sauté the sliced onion for 3 min. Add the garlic, green chillies and tomato, with the cashews last, and sauté. Add a little salt and water, cover, and keep on a low flame for 15 min.
3. Allow this mixture to cool before grinding it into a very smooth paste.
4. Cook the tikka either in a microwave on grilled mode or on a tawa over a high gas flame. Once it is slightly brown, it is done; set it aside.
5. Heat a pan for the masala and pour in oil and butter. Add a little haldi and 1 tsp kashmiri chilli, then the smooth onion-tomato paste. Set the flame to medium and sauté until the mixture thickens a little. Add dry masalas such as coriander and chicken masala, along with salt. Mix well and sauté until oil separates from the pan.
6. Combine the tikka with the masala, then add the fresh cream and fenugreek. Add a little water, cover, and leave it covered for 5 min.
7. When the oil separates, turn the flame off. The tikka masala is ready to serve; it can be eaten with chapati, paratha and rice.