Mushroom Tikka
Serves 1
Directions
- 1Sort out bigger and smaller mushrooms.
- 2For smaller mushrooms, slightly trim the stems.
- 3For bigger mushrooms, fully de-stem them.
- 4Gently clean the inside of bigger mushrooms with a knife to create space for filling.
- 5Add a pinch of turmeric (haldi) to boiling water.
- 6Boil the mushrooms for 1.5 minutes.
- 7Strain the mushrooms and let them dry thoroughly.
- 8Blend garlic, ginger, green chili, dhaniya, and pudina with oil to make a paste.
- 9Mix the blended paste with hung curd, salt, degi mirch, haldi, besan, lemon, achaar masala, red chili powder, and kasoori methi to create the marinade.
- 10Coat the smaller whole mushrooms in this marinade.
- 11For the large mushrooms, prepare a simple paneer and cheese filling with green chili, salt, and pepper.
- 12Stuff the bigger mushrooms with the filling, but do not overfill.
- 13Sandwich similar-sized stuffed mushrooms together and skewer them on thin skewers (seekh).
- 14Skewer the whole marinated mushrooms together on a separate skewer, leaving some space in between.
- 15Generously coat the stuffed mushrooms with the marinade.
- 16Place the mushroom skewers on the sigdi (tandoor/grill) with the window open to maintain intense heat.
- 17Cook for 3-4 minutes, brushing with butter, and continue cooking evenly from all sides until charred.
- 18Remove the mushrooms from the skewers when cooked and charred.
- 19Serve the mushroom tikka with green chutney, brushed with butter, and sprinkled with chaat masala.
Ingredients
- 4 cloves Garlic
- 1 inch Ginger
- 5 Green chilli
- 1 small handful Dhaniya
- 1 small handful Pudina
- 0.5 cup Hung curd
- 2 tbsp Oil
- 1 to taste Salt
- 1 tsp Degi mirch
- 1 a pinch Haldi
- 2 tbsp Besan
- 1 Lemon
- 1 tsp Achaar masala
- 0.75 tsp Red chilli powder
- 1 tbsp Kasoori methi
- 50 g Paneer
- 50 g Cheese
- 1 Green chilli
- 1 to taste Salt
- 1 to taste Pepper
- Butter
- Green chutney
- Chaat masala
Equipment
KnifeBoiling water potStrainerBlenderThin skewers (seekh)Sigdi (tandoor/grill)
Tips
- Do not overfill the stuffed mushrooms.
- Keep the window open while cooking on the sigdi for intense heat.
- Brush with butter every 3-4 minutes while cooking.
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