(serves 3)
| For masala | |
| Butter | 1 tbsp |
| Cumin seeds | 1 tsp |
| Bay leaf | 1 pc |
| Onions chopped | 1 cup |
| Salt | ½ tsp |
| Garam masala powder | ½ tsp |
| Tomatoes chopped | ½ cup |
| Cashew paste | 2 tbsp (use water for making a paste) |
| For marinate | |
| Yogurt | 1 ½ cup |
| Gram flour toasted | 1 tbsp |
| Ginger garlic paste | ½ tsp |
| Red chilli powder | ½ tsp |
| Turmeric | ½ tsp |
| Chaat masala | ½ tsp |
| Lemon juice | 1 tsp |
| Chicken masala | 1 tbsp |
| Cooking oil as per choice | 1 tbsp |
| Salt | 1 tsp |
| Button mushrooms | 2 cups |
| Butter (for final saute) | 1 tbsp |
Procedure
First prepare the marinade, mix everything well, add in the mushrooms, toss them and let it sit for 30 minutes.
For the masala, in a deep pan add in butter, cumin seeds, bay leaf, onion and cook for 3-4 minutes. Add in the tomatoes, now add in all of the remaining mentioned ingredients, let it cook for 7-8 minutes, add in 3-4 tbsp water if needed. Add in the cashew paste and let it cook for one minutes.
Lastly add in the marinated mushrooms and cook for 4-5 minutes on high flame.
Garnish with some chopped coriander and it's ready to serve.