This recipe of Mushroom Tikka or Tandoori Mushroom has tender, succulent mushrooms that are marinated and later baked or grilled. Instead of baking, the marinated mushrooms can also be pan fried or shallow fried.

Recipe Snapshot

  • Prep time: 30 minutes
  • Cook time: 30 minutes
  • Total time: 60 minutes
  • Yield: 3
  • Category: Side Dish, Starters
  • Cuisine: North Indian, Punjabi

Ingredients

  • 200 to 250 grams button mushrooms
  • ½ tablespoon ginger garlic paste
  • ½ teaspoon carom seeds
  • ¼ or ½ teaspoon red chili powder (- ½ teaspoon red chili powder can make the tikka a bit hot)
  • ¼ teaspoon garam masala
  • 1 pinch turmeric powder
  • 3 to 4 tablespoon gram flour ((besan), can swap with chickpea flour instead)
  • 1 tablespoon oil (- to be used only if grilling or baking the mushrooms in the oven)
  • salt (or black salt or edible rock salt - as required)
  • 2 to 3 pinches chaat masala (- to sprinkle)
  • 1 to 2 tablespoons chopped coriander leaves (- for garnish)
  • few drops lemon juice (or add as required and lemon wedges to be served)
  • 1 onion ((medium-sized), sliced thinly with some salt & lemon juice added - served as an accompaniment.)

Method

Preparation

  1. Rinse the mushrooms well in water. Drain and wipe them dry.
  2. Trim the earthy base stalks a little. In a mixing bowl, take all the mushrooms.
  3. Add all the spice powders, carom seeds, salt and oil. Mix well.
  4. Keep aside to marinate for 20 to 25 minutes.
  5. Preheat the oven to 200 degrees Celsius for 10 minutes.
  6. After 20 to 25 mins, add the gram flour and mix well.

Making mushroom tikka

  1. Bake or grill in the oven for 25 to 30 minutes or till the mushrooms are cooked and tender and are browned.
  2. After 15 to 20 minutes when grilling, you can turn the skewers so that there is uniform grilling.
  3. If you want you can sprinkle or spray some oil on the mushrooms after 15 to 20 minutes.
  4. Sprinkle lemon juice, chaat masala, coriander leaves on the mushroom tikka.
  5. Serve mushroom tikka hot or warm with mint chutney, roti or naan or even bread.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.