Mushroom tikka is an extremely delicious Indian appetizer with marinated mushrooms in a silky smooth mixture of yoghurt and spices, later grilled or roasted to a smoky char. The vegetarian delight has a great appealing deepness for its flavour that almost challenges traditional meat-based tikkas. Preparation starts with fresh mushrooms, usually button mushrooms, cleaned and trimmed. These mushrooms are marinated in a mixture of thick yoghurt, gram flour (besan), and a mix of Indian spices. The typical spices included are turmeric, cumin, coriander, garam masala, and red chilli powder mixed with ginger-garlic paste and lemon juice to help the spices stick onto the mushrooms for an effective enjoyable bite every time. After marination, the mushrooms are skewered and either grilled in a tandoor- traditional clay oven roasted in an oven or grilled in a stovetop grill pan until they develop a little charring on the outside but retain a tender and juicy interior. There is no way of avoiding the smokiness which you will get after grilling. Mushroom tikka is typically served with mint chutney and lemon wedges accompanied by sliced onions as a side. Among appetizers or starters, it is hugely enjoyed in Indian restaurants and is also widely accepted for barbecues or parties. Mushroom tikka is such a deliciously flavoured dish due to the richness of flavours and textures that it carries. Topped with all nutrients of protein, fibre, and vitamins in one dish, it holds the option of being healthy for not only vegetarians but also non-vegetarians, thereby making the dish very versatile yet crowd-pleasing in the cuisine of India.

• 250 gms button mushroom
• 200 gms curd
• 1 tsp ginger garlic paste
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp kasuri methi
• 1 tsp garam masala
• 1 tbsp oil
• Salt
• 1 tbsp besan

• Start by washing 250 gms of button mushrooms. Mushrooms do tend to get dirt or grit attached, so gently, wash them under running water. Once you have washed them, you can then pat them dry using a clean kitchen towel or some paper napkins. You must dry them very well because excess moisture may cause the marinade to dilute and prevent all flavours from getting soaked into the mushrooms.
• Set the mushrooms aside, while preparing the marinade.
• In a large mixing bowl, take 200 gms of thick curd. You want to use thick curd as it will help coat the mushrooms evenly and the mixture will not become too runny. Then, add 1 teaspoon of ginger-garlic paste for that punch of flavour to the dish. After that, incorporate 1 teaspoon of red chilli powder for the heat, 1/2 teaspoon of turmeric powder for that pop of colour, and 1 teaspoon of garam masala for that rich, warm spice flavour.
• To give it an extra depth of flavour, add 1 Tsp of kasuri methi and dried fenugreek leaves. These leave a rich, earthy, slightly bitter aftertaste.
• Thereafter add 1 Tbsp gram flour or besan. Gram flour or besan helps bind the marinade to the mushrooms while grilling and adds light crispiness to the dish. Add salt to taste and 1 tablespoon of oil, which helps the mushrooms cook well and get a appetizing char while grilling. Mix everything well till you get a smooth even marinade.
• The key to the recipe of mushroom tikka is the marinade because all the flavours develop and infuse into the mushrooms.
• Add the cleaned mushrooms to the prepared marinade. Gently toss the mushrooms so that each one is covered entirely with the yoghurt-spice mixture. Toss gently to avoid breaking the mushrooms while mixing.
• Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, allowing them to absorb all the flavours from the marinade; you will enjoy them much more when they are grilled.
• Once you have marinated your mushrooms, you may want to prepare the oven or grill pan. Preheat your oven to 200 C or 390 F. Put a grill pan on medium fire on your stovetop and heat for a few minutes before using it. A hot grill or oven is very important because it helps ensure that the mushrooms cook evenly and that the outer char comes out when cooked.
• Thread the marinated mushrooms onto skewers. Do not stack the mushrooms very closely together as that will result in uneven cooking and poor heat distribution. You may be alternating vegetables such as bell peppers or onions along the skewers to provide another texture and flavour.
• If grilling in the oven, put the skewers on a baking tray lined with aluminum foil to catch any drips and grill the mushrooms for 15 to 20 minutes turning very often so that all sides have some charring on them. Put the skewers on the hot pan and cook on medium heat. Skewers are to be turned every few minutes so that char is achieved from all sides and not burnt. Mushrooms must be golden, lightly crispy at the edges and juicy at the core.
• Remove the mushrooms once they are well-cooked and nicely charred. To serve mushroom tikka, it should be served hot along with mint chutney, yoghurt dip, or any of your favourite chutneys. Garnish using coriander and lemon juice for that fresh flavour.
• This mushroom tikka recipe is easy to prepare, and it comes out as a delightful mixture of smoky, spicy, and tangy flavours. The mushroom tikkas, whether grilled in the oven or pan on the stovetop, make for an excellent appetizer or side dish.