Tandoori Mushroom Tikka

1. 1
   prep · ~20 min

   Prepare the hung curd and soak skewers.

   1.If using regular yogurt, place it in a muslin cloth and hang for 20 minutes to drain excess water, until thick.

   2.Soak bamboo skewers in water for 30 minutes to prevent burning.

   TIPHung curd is key — watery yogurt makes the marinade slide off the mushrooms.
2. 2
   prep · ~5 min

   Clean and prep the mushrooms and vegetables.

   1.Wipe mushrooms clean with a damp cloth — do not wash under running water.

   2.Trim the stems and halve large mushrooms; keep small ones whole.

   3.Cut bell pepper into 1-inch squares and onion into 1-inch layers.

   TIPMushrooms are sponges — wiping instead of washing prevents them from getting waterlogged.
3. 3
   roast · ~4 min

   Dry roast the besan until fragrant.

   1.Place a small pan over low heat and add 2 tablespoons besan.

   2.Stir continuously for 3 to 4 minutes until the besan turns a shade darker and smells nutty.

   3.Remove from heat and let it cool completely before adding to the marinade.

   TIPRoasted besan thickens the marinade and removes the raw flour taste — don't skip this.
4. 4
   mix · ~3 min

   Make the tandoori marinade.

   1.In a large mixing bowl, combine hung curd, roasted besan, ginger-garlic paste, mustard oil, and first portion of lemon juice.

   2.Add kashmiri red chili powder, cumin powder, garam masala, chaat masala, turmeric, crushed kasuri methi, salt, and black pepper.

   3.Whisk until smooth and creamy with no lumps.

   TIPKashmiri chili gives a vibrant red tandoori color without excessive heat — use it over regular chili powder.
5. 5
   mix · ~16 min

   Coat the mushrooms and vegetables in the marinade.

   1.Add mushrooms, bell pepper squares, and onion layers to the marinade bowl.

   2.Gently toss with your hands or a spoon until every piece is evenly coated.

   3.Cover the bowl and let it rest in the refrigerator for 15 minutes.

   TIPMushrooms release water as they sit — don't marinate longer than 20 minutes or the marinade will thin out.
6. 6
   assemble · ~5 min

   Thread onto skewers.

   1.Preheat the oven to 230°C (450°F) and set the rack to the highest position.

   2.Alternate threading marinated mushrooms, bell pepper, and onion onto the soaked skewers.

   3.Leave a small gap between pieces so heat can circulate.

   TIPDon't pack the pieces too tightly on the skewer — air circulation is what creates the char.
7. 7
   roast · ~15 min

   Roast the tikka in the oven.

   1.Place the skewers on a foil-lined baking tray.

   2.Roast on the top rack for 8 minutes at 230°C (450°F).

   3.Remove the tray, brush the tikka lightly with extra mustard oil, and flip the skewers.

   4.Roast for another 5 to 7 minutes until the edges are charred and the mushrooms look slightly shrunk.

   TIPFor a smoky tandoori finish, heat a charcoal piece until red hot, place it in a small bowl inside the tray, drizzle a few drops of ghee on it, and cover the tray with foil for 2 minutes.
8. 8
   garnish · ~1 min

   Finish and serve.

   1.Slide the tikka off the skewers onto a serving plate.

   2.Sprinkle a pinch of chaat masala and squeeze the remaining lemon juice on top.

   3.Serve hot with mint chutney and onion rings on the side.

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