Tandoori Mushroom Tikka.
If you love mushrooms, you got to try this. If you don’t like it, you still got to try it! This starter/snack recipe is so good and moreish, it leaves you wanting for more.
I used to marinate mushrooms for an hour every time I made it, until I kept it for marination and almost forgot about it for approx 4 hours. The flavours infused so well in the mushrooms and then it became a routine marination time. The textures and flavours are much better the longer the shrooms marinate. However, I would suggest to marinate only upto 6 hours maximum.
How to make it –
Clean 300 gms button mushrooms and cut a part of the stem for all the shrooms.
In a bowl, mix together – 1/2 cup hung curd, 2 tbsps gram flour (besan), salt to taste, 1/2 tsp turmeric powder, 1 tsp red chilli powder (preferably Kashmiri lal mirch), 1 tsp coriander powder, 1/4 tsp garam masala, 1/4 tsp carom seeds (ajwain), 1 tbsp dried and crushed mint leaves, 1 tbsp ginger garlic green chilli paste, 1.5 tsps lemon juice, 1/2 tsp sugar, 2.5 tsps cooking mustard oil.
Taste the marination mix adjust the flavours. If it’s runny, add more gram flour. The marination needs to be of thick consistency.
Coat the mushrooms well in the marination and cover the bowl. Put it in the refrigerator to marinate.
Take it out and put 4-5 of them, on each wooden skewer. You can also add cubes of onions and capsicums in between.
Now this could be made in 2 ways –
On stovetop – Take a non stick griddle and add butter or oil. Add the skewers and rotate them to cook on medium high flame at frequent intervals until done from all sides. Brush more oil or butter as needed.
In oven – Preheat the oven at 200 C, grease a baking tray which is not too deep. Place the skewers on the tray and roast them for 5-6 minutes. Take out the tray and flip the mushrooms, brush more oil or butter and again grill it for another 4-5 mins.
Sprinkle some chaat masala or caper Berbere like I did.
Serve with green mint chutney.
Enjoy!!!
If you like this tandoori mushroom tikka recipe, please let me know in the comments below or chat with me on my Instagram or Facebook handles.
Tandoori Mushroom Tikka
Ingredients
- 300 Gms Button mushrooms
- Oil or butter - as needed
Marination Ingredients
- 1/2 Cup Hung curd
- 2 Tbsps Gram flour (besan)
- Salt to taste
- 1/2 Tsp Turmeric powder
- 1 Tsp Red chilli powder Kashmiri lal mirch
- 1 Tsp Coriander powder
- 1/4 Tsp Garam masala
- 1/4 Tsp Carom seeds (ajwain)
- 1 Tbsp Dried mint leaves - crushed
- 1 Tbsp Ginger garlic green chilli paste
- 1.5 Tsps Lemon juice
- 1/2 Tsp Sugar
- 2 Tsps Cooking mustard oil preferably mustard oil
Instructions
- Clean 300 gms button mushrooms and cut a part of the stem for all the shrooms.
- In a bowl, mix together - 1/2 cup hung curd, 2 tbsps gram flour (besan), salt to taste, 1/2 tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder, 1/4 tsp garam masala, 1/4 tsp carom seeds (ajwain), 1 tbsp dried and crushed mint leaves, 1 tbsp ginger garlic green chilli paste, 1.5 tsps lemon juice, 1/2 tsp sugar, 2 tsp cooking mustard oil.
- Taste the marination mix adjust the flavours. If it’s runny, add more gram flour. The marination needs to be of thick consistency.
- Coat the mushrooms well in the marination and cover the bowl. Put it in the refrigerator to marinate.
- Take it out and put 4-5 of them, on each wooden skewer. You can also add cubes of onions and capsicums in between.
- Now this could be made in 2 ways - On stovetop - Take a non stick griddle and add butter or oil. Add the skewers and rotate them to cook on medium high flame at frequent intervals until done from all sides. Brush more oil or butter as needed.
- In oven - Preheat the oven at 200 C, grease a baking tray which is not too deep. Place the skewers on the tray and roast them for 5-6 minutes. Take out the tray and flip the mushrooms, brush more oil or butter and again grill it for another 4-5 mins.
- Garnish with finely chopped coriander leaves and onions. Serve with green mint chutney.Enjoy!
