Tandoori Mushroom Tikka

Ingredients

• 250 grams (9 ounces) mushrooms (white button or cremini)
• 1 small (75 grams) onion diced (layers separated)
• 1 cup (150 grams) bell peppers diced

For Marinade

• ½ cup Greek yogurt (thick curd/ strained yogurt)
• 1 ½ tablespoon oil
• ¾ teaspoon salt (adjust to taste)
• 1 tablespoon ginger garlic paste (I used ½ teaspoon each, powder)
• 1½ to 2 teaspoons kashmiri red chilli powder (1 teaspoon for moderate heat)
• ¼ teaspoon turmeric
• ½ teaspoon garam masala
• 1½ teaspoons coriander powder
• ½ teaspoon roasted cumin powder
• 1 teaspoon chaat masala (substitute with lemon juice)
• 1½ to 2 tablespoons kasuri methi (crushed)
• ½ teaspoon black pepper crushed (powder)
• 1 small lemon (use only if needed)

For serving

• 1 to 2 tablespoons butter or mustard oil

Steps

Prepare marinade

1. Mix all the marinade ingredients except lemon juice thoroughly in a large mixing bowl.
2. Taste the marinade and add more salt and lemon juice. Leave out lemon juice if the marinade tastes sour.
3. Mix mushrooms, bell peppers and onions into the marinade thoroughly.
4. Rinse the skewers under running water if they are wooden.

How to make Tandoori Mushroom Tikka

1. Preheat an air fryer or oven to 200 C or 400 F for at least 15 mins. For stovetop cooking, heat a non-stick griddle with 1 tablespoon oil.
2. Thread onion, bell pepper and mushrooms onto the skewers.
3. Set the skewers on a prepared baking tray, then put them in the oven or air fryer or on a griddle.
4. For the oven method, grill for 10 mins, then lightly brush the skewers with some marinade. Turn to the other side and brush if needed. Grill for another 6 to 7 mins, depending on mushroom size.
5. For the air fryer, air-fry for 8 mins and brush with a little marinade. Turn the skewers over and lightly brush that side too. Air-fry for another 5 mins, adjusting the times to the size of the mushrooms.
6. On the stovetop, cook the skewers over high heat, turning to all sides. Some of the marinade will collect on the griddle; you can bring it together with a wooden spatula. Once the vegetables wilt, put a wired rack on the stovetop and grill the mushroom skewers over direct flame until done.
7. To char the mushrooms, brush with butter or mustard oil and return the skewers to the oven. Broil or air-fry for another 2 mins.
8. The grilled mushroom tikka and onions begin to smell good when perfectly done. Brush with more butter or oil if needed, then serve straight away.