Easy Mushroom Tikka
Tandoori mushroom recipe is easy to prepare marinated and grilled mushroom tikka.
Side Dish, Starters
North Indian, Punjabi
200 to 250
ginger-garlic paste or crushed ginger-garlic
or approx ½ inch ginger + 3-4 garlic crushed in a mortar and pestle
¼ or ½
red chili powder
- ½ teaspoon red chili powder made the tikka a bit hot
Garam Masala Powder
a pinch of turmeric powder
3 to 4
(gram flour or chickpea flour)
- to be used only if grilling or baking the mushrooms in the oven
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
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.
full recipe -