If you don’t like mushrooms knowing the fact that it is a type of fungi, let me give you a reason to change that thought process of yours. Presenting a recipe which has all the grilled goodness. This Mushroom Tikka or Tandoori Mushroom is a delectable and easy way to put ‘em mushrooms in use. You just have to marinate the mushrooms, and grill, bake or tandoor cook them. I’m guaranteeing that after trying this preparation, mushrooms are going to be your favorite!
More on Mushroom Tikka
You know these tandoori style mushrooms are so good that once one of my non-vegetarian friends also went gaga over it. More so because the texture was meat like as many a times mushrooms do give that appearance. So, I can say that this Mushroom Tikka recipe is surely going to be a star for the vegetarians.
I have adapted this recipe of Mushroom Tikka from the Amritsari Fish which is a famous seafood starter in almost all Punjabi/North Indian restaurants and dhabas (roadside eateries). This is not just in Punjab, but in other regions across India.
A fond memory related to this Tandoori Mushroom recipe is that this was also one of the very first dishes that I had made in one of my cooking school exams. I still remember that I was paired with another girl and together we prepared this dish.
Since I have an oven at home, I usually grill/bake this Mushroom Tikka in it. But as I also mentioned in the beginning, you can cook them in a tandoor, if you have one at home. In fact, cooking the mushrooms in the tandoor will give you the desired chariness and smokiness which will be similar to those available at eateries.
More On My Recipe
While grilling or baking is most apt for making this Mushroom Tikka, if you don’t have the necessary equipment, you can also pan fry or cook in a grill pan on a stovetop.
For the marinade of this Tandoori Mushroom recipe, I have not used curd (yogurt). Besan (gram flour) is one of the base ingredients along with ajwain (carom seeds) and spice powders like red chili powder, turmeric powder, garam masala powder.
So, the tikka will have a dominant flavor of carom seeds. The rest of the spices and herbs all together enhance the overall taste of the dish. You can use the same marinade for making other tandoori/tikka preparations from veggies like potato, cauliflower, broccoli, aubergine (brinjal) and even paneer (cottage cheese) or tofu.
Remember to sprinkle some chaat masala and drizzle some lemon juice on the Mushroom Tikka before serving. It perks up the flavors all the more. What you can also do is serve the chaat masala and lemon wedges in separate bowls, so that a person can add as much as they want.
Mushroom Tikka is best served as a starter in parties, get togethers or just about any special occasion at home. It can be teamed with naan or roti accompanied with a Mint Chutney, green chutney or any other herby dip. Onion rings, lemon slices and this Pickled Onions also go well with this tikka.
- If you plan to deep fry or shallow fry the mushrooms, do not add oil in the marinade.
- Another way of frying: Begin by marinating the mushrooms. Then, mix together gram flour, salt and water to prepare a smooth and thick flowing batter. Dip marinated mushrooms in this batter and deep or shallow fry in hot oil.
- Want a spicier dish? Add more red chili powder and garam masala powder.
- The grilling/baking time may alter from oven to oven. Make sure you are turning the skewers while grilling, after 15 to 20 minutes. This will help in uniform cooking of the mushrooms.
- While turning the skewers midway, be careful as the skewers will be hot. Wear a mitten and do this.
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Mushroom Tikka Recipe
- 200 to 250 grams button mushrooms
- ½ tablespoon Ginger Garlic Paste or crushed ginger-garlic or about ½ to 1 inch ginger + 3 to 4 small to medium garlic cloves crushed in a mortar and pestle
- 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.
- Rinse the mushrooms well in water. Drain and wipe them dry.
- Trim the earthy base stalks a little. In a mixing bowl, take all the mushrooms.
- Add all the spice powders, carom seeds, salt and oil. Mix well.
- Keep aside to marinate for 20 to 25 minutes.
- Preheat the oven to 200 degrees Celsius for 10 minutes.
- After 20 to 25 mins, add the gram flour and mix well.
Making mushroom tikka
- Bake or grill in the oven for 25 to 30 minutes or till the mushrooms are cooked and tender and are browned.
- After 15 to 20 minutes when grilling, you can turn the skewers so that there is uniform grilling.
- If you want you can sprinkle or spray some oil on the mushrooms after 15 to 20 minutes.
- Sprinkle lemon juice, chaat masala, coriander leaves on the mushroom tikka.
- Serve mushroom tikka hot or warm with mint chutney, roti or naan or even bread.
- If frying the mushroom tikka, then don’t add oil to the marination.
- Another option for frying – marinate the mushrooms first. Then make a thick flowing batter with gram flour/besan, spices, seasonings, water as needed and salt. Dip the marinated mushrooms in the batter and deep fry or shallow fry.
- You can opt to pan fry or shallow fry the marinated mushrooms.
Nutrition Info (Approximate Values)
This Mushroom Tikka recipe post from the archives, first published in August 2013 has been updated and republished on October 2022.