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mushroom tikka recipe, tandoori mushroom recipe
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4.86 from 7 votes

Easy Mushroom Tikka

Tandoori mushroom recipe is easy to prepare marinated and grilled mushroom tikka.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Side Dish, Starters
Cuisine: North Indian, Punjabi
Servings: 3 to 4
Author: Dassana Amit

Ingredients

  • 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
  • 3 to 4 tablespoon besan (gram flour or chickpea 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
  • 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.

Instructions

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.

Video

Notes

  • 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.