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Tandoori Mushroom Tikka: When you feel like eating something special during cold days, make Tandoori Mushroom Tikka at home. It tastes wonderful and mushrooms contain a good amount of nutrients. Serve with hot green chutney, your eaters will not stop praising you.
Jamshedpur. Be it winter or rainy season, one may feel like eating anything with tandoori flavor at any time. In such a situation, Mushroom Tandoori Tikka is a great and healthy option, which you can make very easily at home. Even without tandoor, this tikka can be prepared on gas or in the oven. Know its easy recipe, which will make it perfect every time, the eaters will keep licking their fingers.
How to make Mushroom Tandoori Tikka?
To make Mushroom Tandoori Tikka, first of all take good and fresh mushrooms. Wash them gently and wipe them with a cloth, because mushrooms absorb water quickly and become soft if washed too much. Care has to be taken at this stage, wash it but then dry it properly. Now prepare the marination in a big bowl.
This stuff will be required for marination
Take 1 cup thick curd, add 1 tablespoon gram flour, 1 tablespoon ginger-garlic paste, 1 teaspoon red chili powder, half teaspoon turmeric, 1 teaspoon garam masala, some chaat masala, juice of half a lemon and salt as per taste. For tandoori taste, also add 1 teaspoon Kashmiri red chilli, which enhances both color and taste. Finally add one tablespoon mustard oil which will make the tandoori aroma even better.
put mushrooms on skewers
Now add mushrooms to this prepared marinade and mix well with gentle hands. Make sure that the masala is applied thoroughly on each mushroom. Keep it covered for at least 20-25 minutes, so that the spices penetrate inside and the tikka becomes very tasty. After the marination is ready, if you have skewers, then put the mushrooms in the skewers. Even if you don’t have it, there is no problem, you can also make it directly in a non-stick pan.
Bake in pan or oven
Heat a pan on gas and add some oil. Now fry the mushrooms on medium flame until they turn golden brown on both sides. If you want, you can also bake it in the oven at 200°C for 12–15 minutes. Keep applying a little oil in between so that the tikka becomes juicy and soft. When the mushrooms get a light tandoori color, add some chaat masala and lemon juice on top. Serve hot with green chutney and onion.
