Tandoori Mushroom Tikka Recipe with step by step photos + video | how to make mushroom tikka on tava/non-stick pan and oven – make restaurant-style Mushroom Tikka at home with this easy recipe
About This Recipe
Mushroom Tikka is an easy Indian starter or appetizer, in which mushrooms are marinated in a creamy and spicy marinade and grilled or baked. It is a healthy Indian appetizer and protein-rich recipe made from button mushrooms. Along with mushrooms, you can add your favourite vegetable. In this tandoori mushroom tikka recipe, we have added onions and bell peppers. In this recipe, it is very important to marinate mushroom and other vegetables in hung curd and spices.
We have baked and grilled the mushrooms with other vegetables in the oven after marination. But you can prepare this delicious mushroom tikka without oven too.
We have sliced the mushrooms for even cooking, but if you wish you can keep whole mushrooms and proceed with the marination and grilling.
How to prepare tandoori mushroom tikka without skewers?
If you don’t have skewers, then you can use toothpicks. For that, try and arrange about 2-3 pieces on it (eg. One bell pepper, one mushroom and one onion). Then you can bake in oven.
Alternatively, you can arrange all the marinated stuff on greased tava/non-stick pan and keep flipping them till done.
How to cook on a tava/non-stick pan?
Spread little oil on a flat pan/tawa and place the skewers on it.
Keep rotating the skewers to ensure even cooking, and keep them on heat till the marination and the mushrooms and veggies are done well. When ready, the coating of the mushroom tikka will be dry and then it will start to turn brown from the edges.
Step-by-Step Recipe
Take hung curd and besan in a wide bowl and whisk well until smooth.
Add all the ingredients for marination to the hung curd + besan mixture – garlic + chilli flakes paste, ajwain, dhaniya+jeera powder, garam masala/kitchen king masala, chaat masala, salt, lemon juice, and ½ teaspoon oil. Mix everything well.
Now add sliced mushrooms (you can even add whole mushrooms), onion and bell pepper.
Mix well till the mushroom and veggies are well coated with the marinade. Cover the bowl and refrigerate for about 1 hour.
Soak wooden skewers in water for about 15-20 minutes. Pat them dry. If you are using metal skewers, skip this step.
After 1 hour, take the marinated mushroom and veggies out of the refrigerator. Take a skewer and arrange mushroom, onion and peppers on a skewer, alternating with each other.
Line a baking tray with aluminium foil and grease the foil with few drops of oil. Place the skewers on the sheet.
Pre-heat oven at 200 degrees Celsius.
Bake at 200 degrees Celsius for 20-25 minutes. After 15 minutes turn the skewers so that there is uniform grilling.
Then press the grill mode and grill for 5 minutes until the mushrooms look little charred.
Serve tandoori mushroom tikka hot along with mint-coriander chutney.
Serving Suggestions
You can serve mushroom tikka with mint-coriander chutney.
You can also serve these as an appetizer/starter along with any soup, they will taste best with any of these soups –
Broccoli & Almond Soup
Spinach Soup
Minestrone Soup
Sweet Corn Soup
Roasted Tomato Soup
Tips & Tricks
- Soak wooden skewers in water for about 15-20 minutes. Pat them dry. If you are using metal skewers, skip this step.
- Let the vegetables and mushroom marinate for atleast 1 hour. Keep the bowl refrigerated, otherwise curd will turn sour.
- We have sliced the mushrooms for even cooking, but if you wish you can keep whole mushrooms and proceed with the marination and grilling.
If you are looking for more Soups & Appetizers recipes, do have a look at these –
Paneer Tikka
Dominos Style Whole Wheat Garlic Bread – 2 Ways
Crispy Corn Recipe
Spinach Cheese Balls
Kurkuri Bhindi
Savoury Zucchini Waffles
Recipe Card
Tandoori Mushroom Tikka Recipe
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Ingredients (1 cup = 240 ml)
For Marination
- ¼ cup hung curd
- 1 tablespoon besan/gram flour
- 1 teaspoon garlic + chilli flakes paste (or can also use grated garlic and ¼ teaspoon chilli flakes)
- ¼ teaspoon ajwain/carom seeds
- 1 teaspoon cumin/jeera + coriander/dhaniya powder
- ¼ teaspoon garam masala/ kitchen king masala
- ½ teaspoon chaat masala
- salt to taste
- ½ teaspoon lemon juice
- ½ teaspoon oil
Other Ingredients
- 200 grams mushrooms sliced (slicing mushrooms is optional, we have used white button mushrooms)
- 1 onion cut into cubes
- ½ green capsicum/bell pepper cut into cubes
Instructions
- Take hung curd and besan in a wide bowl and whisk well until smooth.
- Add all the ingredients for marination to the hung curd + besan mixture – garlic + chilli flakes paste, ajwain, dhaniya+jeera powder, garam masala/kitchen king masala, chaat masala, salt, lemon juice, and ½ teaspoon oil. Mix everything well.
- Now add sliced mushrooms (you can even add whole mushrooms), onion and bell pepper.
- Mix well till the mushroom and veggies are well coated with the marinade. Cover the bowl and refrigerate for about 1 hour.
- Soak wooden skewers in water for about 15-20 minutes. Pat them dry. If you are using metal skewers, skip this step.
- After 1 hour, take the marinated mushroom and veggies out of the refrigerator. Take a skewer and arrange mushroom, onion and peppers on a skewer, alternating with each other.
- Line a baking tray with aluminium foil and grease the foil with few drops of oil. Place the skewers on the sheet.
- Pre-heat oven at 200 degrees Celsius.
- Bake at 200 degrees Celsius for 20-25 minutes. After 15 minutes turn the skewers so that there is uniform grilling.
- Then press the grill mode and grill for 5 minutes until the mushrooms look little charred.
- Serve tandoori mushroom tikka hot along with mint-coriander chutney.
Video
Notes
Tips to make tandoori mushroom tikka
- Soak wooden skewers in water for about 15-20 minutes. Pat them dry. If you are using metal skewers, skip this step.
- Let the vegetables and mushroom marinate for atleast 1 hour. Keep the bowl refrigerated, otherwise curd will turn sour.
- We have sliced the mushrooms for even cooking, but if you wish you can keep whole mushrooms and proceed with the marination and grilling.
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