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.