mushroom tikka recipe, how to make mushroom tikka | tandoori mushroom

Mushroom tikka recipe with video – this is a very easy recipe. You just need to marinate the mushrooms and then grill or bake the mushrooms in the oven. You can even use a tandoor or grill if you have these.

This mushroom tikka recipe is an adaptation of the famous amritsari fish or Amritsari maachli. though I had seen amritsari fish in the Punjabi dhabas (road side eateries) many times…. For the first time I had made this dish for one of my cooking classes tests. I was paired with another girl and together we made this.

mushroom tikka, tandoori mushroom

In this recipe I have Grilled the mushrooms. however, you can fry them too. this same marination can be used with veggies like potatoes, aubergines, cauliflower and broccoli. You can even use tofu or paneer.

mushroom tikka, mushroom tikka recipe

This mushroom tikka recipe does not use any yogurt/curd for marination. gram flour or besan is one of the main marinating ingredients along with ajwain or carom seeds. So the tikka does have the flavor of carom seeds. The rest of the spices and herbs all together enhance the overall taste and flavor in this dish.

When serving, always remember to sprinkle some chaat masala and lemon juice on the tandoori mushrooms. You can also keep the chaat masala and lemon slices in separate bowls, so that the rest of the folks add these as much they want.

This mushroom tikka Can be served as a starter. it can also be had with naan or rotis accompanied with a mint-yogurt chutney or any green chutney or a herbed dip. Some onion-lemon slices or even pickled onions go well with the tikka.

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mushroom tikka

4.67 from 3 votes
Tandoori mushroom recipe - easy to prepare marinated and grilled mushroom tikka.
mushroom tikka recipe, tandoori mushroom recipe
Author:Dassana Amit
Prep Time:30 mins
Cook Time:30 mins
Total Time:1 hr
Course:side dish,starters
Cuisine:north indian,punjabi
Servings (change the number to scale):3 to 4
(1 CUP = 250 ML)


  • 200 to 250 grams button mushrooms
  • ½ tablespoon ginger-garlic paste or crushed ginger-garlic or approx ½ inch ginger + 3-4 garlic crushed in a mortar and pestle
  • ½ teaspoon ajwain (carom seeds)
  • ¼ or ½ teaspoon red chili powder - ½ teaspoon red chili powder made the tikka a bit hot
  • ¼ teaspoon garam masala powder
  • a pinch of turmeric powder (haldi)
  • 3 to 4 tablespoon besan (gram flour)
  • 1 tablespoon oil - to be used only if grilling or baking the mushrooms in the oven
  • regular salt or black salt or rock salt - as required
  • chaat masala to sprinkle
  • few chopped coriander leaves for garnishing (dhania patta)
  • few drops of lemon juice as required and lemon wedges to be served
  • 1 medium sized onion - sliced thinly with some salt & lemon juice added - served as an accompaniment.


preparation for mushroom tikka

  • 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 20-25 minutes.
  • Preheat the oven to 200 degrees c.
  • After 20-25 mins, add the gram flour and mix well.

baking mushroom tikka

  • Bake in the oven for 25-30 minutes or till the mushrooms are cooked and tender and are browned.
  • After 15-20 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 15-20 minutes.
  • Sprinkle some lemon juice, chaat masala, coriander leaves on the mushroom tikka.
  • Serve mushroom tikka hot or warm with a green chutney, rotis 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, water and salt. Dip the marinated mushrooms in the batter and deep fry or shallow fry.
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Dassana Amit

Dassana Amitnamaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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37 comments/reviews

  1. Hi dassana..i have LG microwave which has both grill and convection mode…should i select grill mode or convection mode for this recipe?

    • you can select either. for tikkas i have used both the grill and convection mode when i used to use microwave oven. but do not select combination mode.

  2. Hi. I have tried some of your recipes and they have turned out to be really good. I am making mushroom tikka. But I don’t have skewers. Can I shallow fry them on a griddle. Do I still need to use besan for griddle.5 stars

    • just keep the marinated mushrooms in a foil and bake. remove them halfway through baking, turn with a fork and keep for baking again. you can also pan fry them in some oil on a tawa.

  3. If I don’t make it in the oven can I make it in tandoor on the gas? I have the jaali which converts blue flame to red flame

  4. Hey Dassana ur recipes r awesome i hav tried many jus tried d mushroom recipe 2day n its super tasty i did d fry version of it ….great job.

  5. It looks yummy. But my mushrooms didn’t come like this. They were shrunk. I used convection mode in my oven. Can you tell me what would b the problem with mine.

  6. The recipe turned out to be awesome,my husband made it and i was delighted to have it,thanks for your recipe.5 stars

  7. wow nice recipe. I am not a fan of mushroom but the dish looks very inviting got to try for hubby.

  8. Those tikkas look delicious…I use yogurt with all the ingredients for marination, this sounds bit different …should try next time..