Tandoori Mushroom Tikka Recipe: Smoky, Spicy & Restaurant-Style at Home

Tandoori Mushroom Tikka Recipe: Learn how to make smoky and delicious Tandoori Mushroom Tikka at home with this easy recipe. Perfect vegetarian appetizer, packed with Indian spices, ideal for parties and healthy snacking.

Tandoori Mushroom Tikka is one of the most popular vegetarian starters in Indian cuisine, loved for its smoky aroma, bold spices, and juicy texture. Traditionally cooked in a clay tandoor, this dish can be easily prepared at home using an oven, air fryer, or stovetop pan. If you are looking for a healthy, protein-rich vegetarian appetizer that tastes just like a restaurant dish, this recipe is perfect for you.

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Mushrooms absorb marinades beautifully, making them an ideal substitute for meat in tandoori recipes. When coated with thick spiced yogurt and grilled at high heat, they turn tender inside while developing a slightly charred outer layer that enhances the flavor. This Tandoori Mushroom Tikka recipe is perfect for parties, barbecues, or even as a side dish with dal and naan.

Ingredients for Tandoori Mushroom Tikka

1. 250 grams button mushrooms (cleaned and halved)
2. ½ cup thick fresh curd (hung yogurt)
3. 1 tablespoon ginger-garlic paste
4. 1 tablespoon lemon juice
5. 1 tablespoon mustard oil
6. 1 teaspoon red chili powder
7. 1 teaspoon Kashmiri red chili powder (for color)
8. 1 teaspoon garam masala
9. ½ teaspoon turmeric powder
10. 1 teaspoon roasted cumin powder
11. 1 teaspoon coriander powder
12. Salt to taste
13. 1 tablespoon gram flour (besan), roasted
14. 1 tablespoon fresh cream (optional, for richness)
15. Chaat masala for garnish
16. Butter for brushing

How to Make Tandoori Mushroom Tikka

Start by preparing the marinade. Whisk the thick curd until it is smooth in a big bowl. Add ginger-garlic paste, lemon juice, mustard oil, and all the dry spices, including red chili powder, turmeric, garam masala, cumin powder, coriander powder, and salt. Add roasted besan to thicken the marinade and prevent excess moisture. Mix well until you get a creamy, lump-free paste.

Add the mushrooms to the marinade and gently coat them evenly. Make sure the mushrooms are well covered without breaking them. Cover the bowl and let the mushrooms marinate for at least 30 minutes, or for a deeper flavor, refrigerate for up to 2 hours.

Set the temperature of your air fryer or oven to 200°C (390°F). Arrange the marinated mushrooms on skewers or place them on a lined baking tray. Brush lightly with butter and cook for 15–18 minutes, turning once in between, until the mushrooms are cooked and slightly charred at the edges.

For a stovetop version, heat a grill pan and cook the mushrooms on medium-high heat, turning frequently to avoid burning.

Once done, sprinkle chaat masala and serve hot with green chutney, onion rings, and lemon wedges.

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 Serving Suggestions and Tips

1. Serve Tandoori Mushroom Tikka as a starter or stuff it inside wraps and rolls.
2. Add bell peppers and onions to the marinade for variation.
3. For extra smokiness, place hot charcoal in a small bowl inside the dish, add ghee, cover, and smoke for 2 minutes (dhungar method).

This dish is not only delicious but also low in calories and high in nutrients, making it ideal for health-conscious food lovers. Its vibrant color, smoky aroma, and spicy kick make it a guaranteed crowd-pleaser.