22/01/2026
Indian Tandoori Mushroom Tikka Style (Spicy & Smoky)
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This is a very popular Indian restaurant version of yogurt-marinated, boldly spiced, and grilled for char.
Ingredients (for 20-24 mushrooms, serves 4 as an appetizer):
250–300g button mushrooms (cleaned, stems trimmed if needed)
½ cup thick hung curd/yogurt (or vegan yogurt)
1 tbsp ginger-garlic paste
1–1 ½ tsp Kashmiri red chilli powder (for color + mild heat)
1 tsp garam masala
1 tsp coriander powder
½ tsp cumin powder
1 tsp kasuri methi (dried fenugreek leaves), crushed
1 tbsp lemon juice
1–2 tbsp mustard oil or regular oil
Salt to taste
Fresh cilantro + lemon wedges + chaat masala for garnish
Steps:
Whisk all marinade ingredients together into a thick paste.
Add mushrooms, coat well, and marinate 30–60 minutes (or overnight in the fridge).
Thread onto soaked wooden skewers.
Grill on medium-high heat (or bake at 200–220°C / 400–425°F) for 10–15 minutes, turning occasionally until charred at edges.
Garnish with chopped cilantro, a squeeze of lemon, and a sprinkle of chaat masala.
Serve with mint-coriander chutney. This gives a completely different flavor profile spicy, tangy, and tandoori-smoky instead of sweet-savory glaze.
