Tandoori Mushroom Tikka
Plump, juicy mushrooms marinated in a smoky, spiced yogurt mixture and grilled to perfection. This vegetarian appetizer brings the classic tandoori flavor to your kitchen, no tandoor required! The total time does not include marination time.
For 4 servings
Prepare Vegetables and Marinade Base
- Gently wipe the mushrooms clean with a damp cloth; do not wash them. Remove and discard the stems.
- Cut the onion and capsicum into 1-inch cubes, separating the onion layers.
- In a small pan over low heat, dry roast the besan for 2-3 minutes until it becomes fragrant and slightly changes color. Set aside to cool.
Create the Tandoori Marinade
- In a large mixing bowl, whisk the hung curd until it is completely smooth and creamy.
- Add the roasted besan, ginger garlic paste, mustard oil, Kashmiri red chili powder, turmeric powder, garam masala, coriander powder, crushed kasuri methi, lemon juice, and salt.
- Mix thoroughly until you have a thick, uniform marinade paste.
Marinate the Mushrooms and Vegetables
- Add the prepared mushrooms, onion cubes, and capsicum cubes to the marinade.
- Gently fold everything together with a spatula or your hands, ensuring each piece is evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
Assemble Skewers and Prepare for Cooking
- Preheat your oven to 200°C (400°F). If using wooden skewers, ensure they have been soaked in water.
- Thread the marinated mushrooms, onion, and capsicum pieces alternately onto the skewers.
- Avoid packing the pieces too tightly to allow for even cooking and charring.
Bake the Tikka
- Line a baking tray with aluminum foil and place a wire rack on top. Arrange the skewers on the rack.
- Bake for 10 minutes. Carefully remove the tray, flip the skewers, and lightly baste them with oil.
- Return to the oven and bake for another 5-7 minutes, or until the vegetables are tender and the edges are slightly charred. For extra char, you can broil on high for the last 1-2 minutes, watching closely.
Garnish and Serve
- Once cooked, remove the skewers from the oven.
- Sprinkle generously with chaat masala while they are still hot.
- Serve immediately with mint chutney and lemon wedges on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the thickest marinade, use hung curd. To make it, place regular yogurt in a muslin cloth and hang it for 1-2 hours to drain excess whey.
- 2Roasting the besan (gram flour) is a crucial step to remove its raw taste and add a nutty aroma to the marinade.
- 3Do not marinate the mushrooms for more than a few hours, as they will start to release water and can become soggy.
- 4For an authentic smoky flavor (dhungar method), place the marinated items in a large pot. Put a small steel bowl in the center, add a piece of red-hot charcoal, pour a teaspoon of ghee over it, and immediately cover the pot for 2-3 minutes.
- 5Ensure mushrooms are completely dry before adding them to the marinade. This helps the coating adhere better.
- 6If grilling, preheat your grill to medium-high. Grill the skewers for 8-10 minutes, turning occasionally, until charred and cooked through.
Adapt it for your goals.
Vegan
Substitute the hung curd with a thick, unsweetened plant-based yogurt, such as cashew or coconut yogurt.
Add ProteinAdd Protein
Incorporate cubes of paneer or firm tofu along with the mushrooms and vegetables for a more substantial tikka.
Different VegetablesDifferent Vegetables
Feel free to add other vegetables that hold up well to grilling, such as zucchini, bell peppers of different colors, cherry tomatoes, or baby corn.
Air Fryer MethodAir Fryer Method
Assemble the skewers (you may need smaller ones) and cook in a preheated air fryer at 180°C (350°F) for 10-12 minutes, flipping halfway through.
Why this is on our healthy list.
Low in Calories
As a baked or grilled dish made primarily from vegetables, this tikka is an excellent low-calorie appetizer, making it a great choice for those managing their weight.
Rich in B Vitamins
Mushrooms are a natural source of B vitamins like niacin and riboflavin, which are crucial for converting food into energy and maintaining a healthy nervous system.
Supports Gut Health
The yogurt-based marinade is a source of probiotics, the beneficial bacteria that support a healthy gut microbiome, improve digestion, and boost immunity.
Source of Antioxidants
Mushrooms contain important antioxidants, such as selenium and ergothioneine, which help protect the body's cells from oxidative stress and damage.
Frequently asked questions
Yes, it is a relatively healthy appetizer. It's baked or grilled rather than fried, and mushrooms are low in calories and a good source of vitamins and minerals. The yogurt marinade also provides probiotics. For an even healthier version, use low-fat yogurt and minimize the basting oil.
