Name: Mushroom Tikka
Prep time: 10 min
Cook time: 15 min
Total time: 55 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g Button Mushrooms, large sized, wiped clean, stems trimmed; ½ cup Strained Yogurt, thick yogurt without whey; ½ Onion, layers separated into squares; ½ Green Bell Pepper, cut into squares; 1 tbsp Ginger-Garlic Paste; 1½ tbsp Roasted Gram Flour, bhuna besan; 1 tsp Kashmiri Chili Powder; ½ tsp Garam Masala; ½ tsp Roasted Cumin Powder; 1 tsp Dried Fenugreek Leaves, crushed; 1 tbsp Mustard Oil, heated and cooled; ¾ tsp Salt, to taste; 1 tbsp Butter, melted, for basting; ½ tsp Chaat Masala, for garnish

55 mintotal

25 min hands-on30 min hands-off

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

In a mixing bowl, combine the thick hung curd with the roasted besan, ginger-garlic paste, Kashmiri chilli powder, garam masala, cumin powder, crushed kasuri methi and salt.
Pour the heated mustard oil straight over the spices. Whisk it hard until everything comes together into a smooth, thick, bright red marinade.
Add the whole mushrooms to the bowl along with the squares of onion and capsicum. Toss them by hand very gently: mushrooms bruise easily and rough handling will damage them.
Cover the bowl tightly and refrigerate it for 30-40 minutes.
30–40 min
Thread the marinated mushrooms onto sturdy wooden or metal skewers, alternating them with the squares of capsicum and onion.
Pre-heat a professional grill pan or a heavy-gauge tawa over a sustained medium-high thermal output. Apply a microscopic layer of fat to the contact surface.
Lay the loaded skewers on the hot pan. Cook for 8-10 minutes, turning them every 2 minutes. The mushrooms will give out a lot of water as they soften, and the high heat is what drives it off.
8–10 min2 min
Sustain the grilling process until the fungi exhibit structural tenderness, showcase distinct carbonized char marks, and the surrounding marinade has achieved a state of total desiccation.
During the terminal 60 seconds of cooking, baste the assembly heavily with melted butter to catalyze a rich, glossy sheen.
1 min
Retract from the pan, disengage the components from the skewers, finish with a sharp dusting of chaat masala, and serve with immediacy.

How to tell it's done

The mushrooms should stay juicy and soft inside, with a dry, well-spiced, lightly smoky tandoori surface.

Getting it right

Tip

Chef's Tip: Salt draws water out of mushrooms, so don't salt them early. Add it when you make the marinade and don't leave them sitting, or they go rubbery.

What to serve it with

Present as an elevated, sophisticated vegetarian prelude. Plate architecturally on a raw wooden board accompanied by a highly acidic Green Chutney and fresh citrus wedges.

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Ingredients