Mushroom Tikka

mushroom-tikka
Ingredients (2–3 servings)

For Kadai Masala (roast & grind):

  • 200–250 g Button mushrooms (whole, cleaned, stems trimmed)
  • 1 Onion (cut into petals)
  • 1 Capsicum (diced into cubes)
  • 1 Tomato (deseeded & cubed, optional)
  • 2 tbsp Oil or melted butter

For Marinade

  • ½ cup Thick curd (hung curd works best)
  • 1 tbsp Gram flour (roasted)
  • 1 tbsp Ginger-garlic paste
  • 1–2 Green chilies (finely chopped)
  • 1 tsp Red chili powder (adjust to taste)
  • ½ tsp Turmeric powder
  • 1 tsp Coriander powder
  • 1 tsp Garam masala or Tandoori masala
  • ½ tsp Cumin powder
  • ½ tsp Kasuri methi (crushed)
  • ½ tbsp Lemon juice
  • Salt to taste
Method
  1. Prepare Marinade:
    • In a bowl, whisk curd until smooth.
    • Add roasted gram flour, ginger-garlic paste, green chilies, lemon juice, and all spice powders. Mix well.
  2. Marinate Mushrooms:
    • Add mushrooms, onion petals, and capsicum cubes into the marinade.
    • Coat everything well. Cover and refrigerate for 30–60 mins.
  3. Cook Tikka (choose one method):
    • Tandoor/Grill/Oven: Preheat oven to 200°C. Thread marinated veggies & mushrooms onto skewers. Brush with oil/butter and grill for 12–15 mins, turning once.
    • Stovetop Tawa: Heat a non-stick tawa, drizzle oil, and cook skewered mushrooms on medium heat till golden and slightly charred.
    • Air Fryer: 180°C for 12–14 mins, brushing halfway with oil.
  4. Finish:
    • Sprinkle chaat masala & lemon juice before serving.
    • Garnish with onion rings and green chutney.

🍴 Serving Suggestion

  • As a starter with mint chutney & lemon wedges 🍋
  • As a stuffing inside wraps/rolls 🌯
  • With naan or tandoori roti for a light meal 🫓