Mushroom Tikka is a delectable Indian appetizer that combines the earthy flavors of mushrooms with a medley of aromatic spices. This vegetarian delight, reminiscent of traditional tandoori dishes, offers a smoky and spicy flavor profile that’s sure to tantalize your taste buds. Whether you’re hosting a dinner party or simply craving a flavorful snack, Mushroom Tikka serves as a perfect choice. Paired with mint-coriander chutney, this dish promises an authentic Indian culinary experience.
Ingredients
For the Marinade:
- 1/2 cup thick yogurt or Greek yogurt
- 1 tablespoon besan (gram flour)
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon chaat masala
- 1 teaspoon kasuri methi (dried fenugreek leaves), crushed
- 1 tablespoon lemon juice
- 2 tablespoons mustard oil or any cooking oil
- Salt to taste
For the Tikka:
- 250 grams button mushrooms, cleaned and stems trimmed
- 1 medium onion, cut into squares and layers separated
- 1 medium green bell pepper (capsicum), cut into squares
- 1 medium red bell pepper, cut into squares (optional)
- Wooden or metal skewers
For Garnishing:
- Fresh coriander leaves, chopped
- Lemon wedges
- Chaat masala for sprinkling
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Preparation Steps
1. Preparing the Marinade
In a large mixing bowl, combine the thick yogurt and besan. Whisk until smooth to avoid any lumps. Add the ginger-garlic paste, cumin powder, coriander powder, turmeric powder, garam masala, red chili powder, chaat masala, crushed kasuri methi, lemon juice, mustard oil, and salt. Mix thoroughly until all the spices are well incorporated into the yogurt, forming a rich and flavorful marinade.
2. Marinating the Vegetables
Add the cleaned mushrooms, onion squares, and bell pepper pieces to the marinade. Gently toss until all the vegetables are evenly coated with the spice mixture. Cover the bowl with a cling wrap or lid and refrigerate for at least 1 hour. Marinating allows the flavors to penetrate the vegetables, enhancing the overall taste of the tikka.
3. Preparing the Skewers
If using wooden skewers, soak them in water for about 20-30 minutes to prevent them from burning during grilling. After soaking, pat them dry. Thread the marinated mushrooms, onions, and bell peppers onto the skewers, alternating between the vegetables for a colorful presentation. Ensure that the vegetables are packed closely but not too tight, allowing even cooking.
4. Cooking the Mushroom Tikka
Stovetop Method:
Heat a grill pan or non-stick skillet over medium-high heat and brush it with a little oil. Place the skewers on the pan and cook for about 10-12 minutes, turning them occasionally to ensure all sides are evenly cooked and have a slight char. If desired, you can hold the skewers over an open flame for a few seconds to achieve a smoky flavor.
Oven Method:
Preheat your oven to 200°C (392°F). Line a baking tray with aluminum foil and lightly grease it with oil to prevent sticking. Place the prepared skewers on the tray, ensuring they are not touching each other. Bake for 15-20 minutes, turning the skewers halfway through the cooking time for even grilling. For a charred effect, switch the oven to grill mode for the last 3-5 minutes, keeping a close eye to prevent burning.
Air Fryer Method:
Preheat the air fryer to 200°C (392°F). Place the skewers in the air fryer basket, ensuring they are not overcrowded. Air fry for 10-12 minutes, turning them halfway through the cooking time. For added char, air fry for an additional 2 minutes, monitoring closely to prevent overcooking.
5. Serving the Mushroom Tikka
Once cooked, remove the skewers from the heat source and let them rest for a couple of minutes. Slide the vegetables off the skewers onto a serving platter. Garnish with freshly chopped coriander leaves and a sprinkle of chaat masala. Serve hot with lemon wedges and mint-coriander chutney on the side for dipping.
health benefits of mushrooms : UCLA Health
Tips for Perfect Mushroom Tikka
- Choosing Mushrooms: Opt for fresh, firm button mushrooms for the best texture and flavor. Avoid mushrooms that are slimy or have dark spots.
- Uniform Cutting: Cut the onions and bell peppers into uniform sizes to ensure even cooking.
- Marination Time: While a minimum of 1 hour is recommended, marinating the vegetables for up to 4 hours can intensify the flavors.
- Oil Choice: Mustard oil imparts an authentic North Indian flavor to the tikka. If unavailable, any neutral cooking oil can be used.
- Skewer Handling: If using metal skewers, be cautious as they can get extremely hot during cooking. Use oven mitts or tongs to handle them.
- Avoid Overcrowding: Ensure the vegetables on the skewers are not too tightly packed to allow heat to circulate evenly.
Variations
- Paneer Addition: For added protein, include cubes of paneer (Indian cottage cheese) along with the vegetables.
- Spice Level: Adjust the quantity of red chili powder to suit your heat preference. Adding finely chopped green chilies to the marinade can also elevate the spice level.
- Vegan Option: Substitute the yogurt with plant-based yogurt and ensure the oil used is vegan-friendly to make this dish suitable for vegans.
- Herb Infusion: Adding freshly chopped mint leaves to the marinade can impart a refreshing twist to the tikka.
Serving Suggestions
Mushroom Tikka pairs excellently with:
Mint-Coriander Chutney: The freshness of mint and it’s flavour makes the dish outstanding.
Mushroom Tikka is more than just an appetizer—it’s a celebration of bold flavors, vibrant spices, and the magic of Indian cooking. Whether you’re a vegetarian, a health-conscious foodie, or simply someone who enjoys experimenting in the kitchen, this recipe is a must-try. It’s easy to prepare, delightfully satisfying, and a guaranteed crowd-pleaser at any gathering. Serve it fresh, hot, and with love—and watch your guests come back for seconds.
