Mushroom tikka
ਮਸ਼ਰੂਮ ਟਿੱਕਾ: whole mushrooms skewered with onion and pepper in a tandoori yogurt marinade (plus 20 minutes marinating)
Mushroom tikka is a newer member of the Punjabi tikka family, popular in Delhi restaurants and at North Indian weddings, where it sits next to the paneer tikka on the starter counter. Whole button mushrooms soak up a smoky, tangy yogurt marinade and turn juicy and meaty in a hot oven, with charred onion and pepper on the same skewer. The mistake is rinsing the mushrooms under the tap: they absorb water, the marinade slides off and they stew rather than char. Wipe them clean with a damp cloth instead. Chef's tip: roast them hot and fast; too long in the oven and they shrink and leak all their juice.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the skewers
- 14 oz button mushroomswiped clean, stalks trimmed
- 1 onioncut into petals
- 1 green pepper (capsicum)cut into 3 cm squares
For the marinade
- 1 tbsp mustard oil
- 1 tbsp ginger-garlic paste
- 1 ½ tsp Kashmiri chilli powder
- ¾ tsp garam masala
- 1 tsp kasuri methi (dried fenugreek leaves)crushed
- 1 tbsp besan (gram flour)dry-roasted
- 1 tbsp lemon juice
- ¾ tsp salt
To finish
- 1 tsp chaat masala
- 1 tbsp butter (optional)melted
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What you'll need
Spices & pantry
Fresh ingredients (5)
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Method
0/6 doneStep 1: If using wooden skewers, soak them in water for 20 minutes so they don't burn.
1 minStep 2: Whisk 4 oz hung curd (thick strained yogurt), 1 tbsp mustard oil, 1 tbsp ginger-garlic paste, 1 ½ tsp Kashmiri chilli powder, ¾ tsp garam masala, 1 tsp kasuri methi (dried fenugreek leaves), 1 tbsp besan (gram flour), 1 tbsp lemon juice and ¾ tsp salt into a thick paste.
3 minStep 3: Add 14 oz button mushrooms, 1 onion and 1 green pepper (capsicum), toss to coat and leave for 20 minutes, no longer, or the mushrooms start to weep.
22 minStep 4: Heat the oven to 450°F (fan 400°F). Thread mushrooms, onion and capsicum alternately onto skewers and lay them across a tray lined with foil.
5 minStep 5: Roast for 12–15 minutes, turning once and brushing with 1 tbsp butter, until the marinade is dry, the edges are charred and the mushrooms are just tender but still plump.
14 minStep 6: Sprinkle with 1 tsp chaat masala and serve straight away with green chutney.
1 min
Nutrition per serving
- Calories
- 130 kcal
- Protein
- 7 g
- Carbs
- 9 g
- Fat
- 8 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mushroom tikka take?
- About 45 minutes in total: 30 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of button mushrooms?
- Aubergine, diced, same weight.
- What can I use instead of onion?
- 2 shallots per onion.
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