Mushroom Tikka
Plump, earthy mushrooms marinated in a spiced yogurt blend and grilled to smoky perfection. A fantastic vegetarian appetizer that's bursting with tandoori flavor, perfect for any gathering.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Marinade Base
- b.In a small, dry pan over low heat, lightly roast the besan (gram flour) for 2-3 minutes until it becomes aromatic. This removes the raw taste. Set aside to cool.
- c.In a large mixing bowl, whisk the hung curd until it is completely smooth and creamy.
- d.Add the cooled roasted besan, ginger garlic paste, mustard oil, and all the powdered spices: red chili powder, turmeric, coriander powder, cumin powder, and garam masala.
- e.Add the crushed kasuri methi, salt, and lemon juice. Whisk everything together until you have a thick, lump-free marinade.
- 2
Step 2
- a.Marinate the Mushrooms and Vegetables
- b.Ensure the mushrooms are clean and thoroughly patted dry to help the marinade adhere better.
- c.Add the mushrooms, cubed onion, and cubed bell pepper to the marinade.
- d.Gently mix with your hands or a spatula, ensuring every piece is evenly coated. Be careful not to break the mushrooms.
- e.Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
- 3
Step 3
- a.Skewer the Tikka
- b.If using wooden skewers, soak them in water for 20-30 minutes to prevent them from burning during cooking.
- c.Thread the marinated mushrooms, onion pieces, and bell pepper pieces onto the skewers, alternating them for a colorful presentation.
- d.Leave a small gap between each piece to allow for even cooking and charring.
- 4
Step 4
- a.Cook the Mushroom Tikka
- b.Oven Method: Preheat your oven to 200°C (400°F). Arrange the skewers on a baking tray lined with parchment paper or foil. Bake for 12-15 minutes, flipping them halfway through. For a charred effect, switch to the broil setting for the last 1-2 minutes, watching carefully to prevent burning.
- c.Stovetop Method: Heat 1 tbsp of oil in a non-stick grill pan or skillet over medium-high heat. Place the skewers on the pan and cook for 8-10 minutes, turning every 2-3 minutes, until all sides are golden brown and slightly charred.
- d.Air Fryer Method: Preheat your air fryer to 180°C (350°F). Place the skewers in the basket (you may need to use smaller skewers). Air fry for 10-12 minutes, flipping once midway, until cooked and lightly browned.
- 5
Step 5
- a.Garnish and Serve
- b.Once cooked, carefully remove the tikkas from the skewers onto a serving platter.
- c.Sprinkle generously with chaat masala and garnish with fresh chopped coriander leaves.
- d.Serve immediately with lemon wedges and a side of mint-coriander chutney.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, use hung curd or Greek yogurt. To make hung curd, place regular yogurt in a muslin cloth and hang it for 1-2 hours to drain excess whey.
- 2Pat the mushrooms completely dry before marinating. Excess moisture will make the marinade watery and prevent it from sticking.
- 3For an authentic smoky 'tandoori' flavor, use the 'dhungar' method. After marinating, place a small steel bowl in the center, add a piece of red-hot charcoal, pour a few drops of ghee over it, and immediately cover the bowl for 2-3 minutes to trap the smoke.
- 4Do not over-marinate the mushrooms (more than 3 hours) as they can release water and become soggy.
- 5For a richer flavor, heat the mustard oil until it's lightly smoking, then let it cool down completely before adding it to the marinade. This mellows its pungent flavor.
Adapt it for your goals.
Vegan Mushroom Tikka
Replace the hung curd with a thick, unsweetened plant-based yogurt (like coconut or cashew yogurt). Ensure all other ingredients are vegan.
Mushroom Malai TikkaMushroom Malai Tikka
For a milder, creamier version, create a marinade with hung curd, fresh cream (malai), cashew paste, ginger-garlic paste, green chili paste, and white pepper powder.
Mixed Vegetable TikkaMixed Vegetable Tikka
Add other vegetables to the marinade along with the mushrooms, such as cubes of paneer, zucchini, baby corn, or cherry tomatoes.
Achari Mushroom TikkaAchari Mushroom Tikka
Incorporate 1-2 tablespoons of achari masala (Indian pickle spice mix) into the marinade for a tangy and pungent flavor profile.
Why this is on our healthy list.
Low in Calories
Mushrooms are naturally low in calories and fat, making this tikka a fantastic, guilt-free option for an appetizer or snack, especially for those managing their weight.
Supports Gut Health
The use of curd (yogurt) as the marinade base introduces beneficial probiotics, which help maintain a healthy gut microbiome, aiding digestion and overall gut health.
Rich in B Vitamins
Mushrooms are a good source of B vitamins like niacin (B3) and riboflavin (B2), which are essential for converting food into energy and maintaining healthy skin and nerve function.
Boosts Immunity
Mushrooms contain selenium, an antioxidant that supports the immune system and helps protect body cells from damage. Spices like turmeric also have anti-inflammatory and immune-boosting properties.
Frequently asked questions
A single serving of Mushroom Tikka (approximately 2 skewers) contains around 160-180 calories, making it a relatively light and healthy appetizer. The exact count can vary based on the amount of oil and type of curd used.