Mixed Mushroom Tikka Masala


Read the original recipe here.

This sauce was invented in the 1970s in Glasgow, Scotland by a British Bangladeshi chef, Ali Ahmed Aslam, that wanted to please a local patron. It was a new thing to make a tangy yogurt tomato marinade which has become a hit throughout the world. An improvisation has changed the way that people view South Asian cooking.


Serves 2


  • 16 ounces of white button mushrooms quartered
  • 4 ounces mixed mushrooms in comparable sizes as white button mushrooms
  • 1 teaspoon of turmeric
  • 1 teaspoon of Kashmiri chili
  • 1 teaspoon chaat masala
  • 1/2 teaspoon of truffle zest
  • 1 teaspoon of sugar
  • 1/2 teaspoon of lemon juice
  • 1 teaspoon of onion powder
  • 1/2 cup of greek yogurt


  • 2 tablespoons of olive oil
  • 8 0z of crushed tomatoes/plain tomato sauce
  • pinch of mustard seeds
  • pinch of cumin seeds
  • 1 cup Origin whole milk
  • 1 medium onion diced

Cooking instructions:

  1. Clean and cut the mushrooms. Try to dry as much as possible. In a mixing bowl add all of the ingredients listed in the marinade. Let sit at least an hour. I let mine sit for 4 because I made the marinade right after lunch.
  2. When ready to make the dish add the oil to a sauce pan and as it warms add the cumin and mustard seeds. Keep on low/medium heat until the seeds start “popping”. Once this happens add the diced onions but be careful to not splash.
  3. Next add the mushrooms and sauté till you see water being released and the mushrooms start shrinking
  4. Stir onions on high heat until translucent then add the tomato sauce. Let the mixture simmer for ~ 2-5 minutes on low.
  5. Then add the milk slowly and let simmer for another 5 minutes. Stir occasionally.
  6. Serve with rice, roti, or even eat plain.