Tandoori Mushroom Tikka

Tandoori Mushroom Tikka is an Indian appetizer made by marinating mushrooms with spices, herbs & yogurt, later grilled to perfection. These grilled Mushroom Skewers are simply delicious, bursting with Indian flavors & are easy to make on the stove, air fryer or in the oven. Serve Mushroom Tikka as an appetizer with Mint Chutney or Cilantro Chutney and Onion Salad. We also serve them as a filling in Kathi Rolls (roti rolls) or as a side with plain steamed rice & simple dal.

About Mushroom Tikka

Indian Tandoori Tikka Kebabs are very popular for their unbeatable flavors and taste. We make grilled tandoori dishes with meat, paneer and even with vegetables. Mushroom Tikka is one of them and is made much the same way as Paneer Tikka. To begin with, mushrooms are marinated in spiced yogurt and later grilled in a Tandoor, a clay oven.

Tandoors are more common in large restaurants and do not exist in homes. So for the homemade version, these mushroom tikkas can be baked in a electric oven, stovetop griddle, barbeque/ charcoal grill or even in air fryer.

In India, tandoori tikkas are mostly made with a main ingredient combined with bell peppers and onions. Example: in this recipe mushrooms are used in combination with bell peppers and onions. Both these veggies enhance the flavors when grilled. I made it the same way as served in restaurants.

If you do not want to use onions and bell peppers you may simply replace them with the same amount of mushrooms or your favorite veggies. This recipe is gluten-free and can be made vegan if you use plant based yogurt like this almond yogurt. These skewers can also be served with Turmeric Rice or Vegetable Biryani alongside Raita.

More Mushroom Recipes,
Hot Garlic Mushrooms
Kadai Mushroom
Mushroom Masala
Pepper Mushroom Fry

Photo Guide

How to Make Mushroom Tikka (Stepwise Photos)

Prepare the Marinade

1. To make the marinade gather all the spices. Please adjust the spice level to your taste. Here are the ingredients I used:

• 2 teaspoons kashmiri red chilli powder (1 teaspoon for moderate heat)
• ¾ teaspoon salt (adjust to taste)
• 1½ teaspoons coriander powder
• 1 teaspoon chaat masala
• 1 tablespoon ginger garlic paste (I used ½ teaspoon each powder)
• ½ teaspoon garam masala
• ½ teaspoon roasted cumin powder
• 1½ to 2 tablespoons kasuri methi (crush it well in your palms)
• ¼ teaspoon turmeric
• ½ teaspoon black pepper
• 1 small lemon (use only if needed)

2. For this recipe we need half cup hung curd / strained yogurt or greek yogurt. I didn’t have it so I added 1½ cups homemade yogurt to a muslin cloth/ cheese cloth. Squeezed off the whey, made a knot and hung it for 30 mins. I got about half cup hung curd. Add it to a mixing bowl.

3. Add all the above mentioned spice powders to the yogurt and mix together. Taste test and add more salt if needed. The consistency of the marinade should be thick otherwise it won’t bind to the tikkas. If it turns runny, then you may add some roasted besan or sattu. If the marinade is not sour, then squeeze in some lemon juice. I used only half of a small lemon.

Marinate the Mushrooms

4. Then add

• 1 small onion diced (75 grams) (layers separated)
• bell peppers diced (150 grams)
• 250 grams (7 ounces) mushrooms

5. Mix all of them well.

6. Add 1½ tablespoon oil. I forgot to add it to the marinade so added it here. Mustard oil gives a nice flavor. If you don’t have use any other oil of your choice. Mix well.

Thread the Mushrooms

7. If using oven – Preheat your oven to 200 C or 400 F for at least 15 to 20 mins.
To grill on stovetop use a non-stick griddle/ tawa.
If your Air fryer needs preheating, preheat it to 200 C or 400 F or as per your manual.

8. Rinse skewers under running water. Thread the veggies starting with onions, bell peppers & mushrooms. Prepare a baking tray/ pan that is at least 1½ inches deep so your tikkas don’t stick to the pan. Place the skewers on the tray.

9. Set the leftover marinade aside. It will be used for brushing while grilling.

Grill/ bake/ air fry

10. For mushroom tikka in the oven – Place the tray in the oven & grill for 10 mins.
For air fryer tandoori mushrooms – Air fry them for 8 mins at 200 C or 400 F.
To grill on stovetop, pour 1 tablespoon oil to a non stick griddle & heat it. Place the skewers and grill them on a high heat turning around until done.

11. Oven method – After 10 mins, brush them on top lightly with the marinade. Then turn the skewers to the other side & brush if needed. Grill them again for 6 to 7 minutes.

For air fryer tandoori mushroom tikka – After 8 mins, brush them on top lightly with the marinade. Turn the skewers to the other side. Air fry again for another 5 mins. Adjust the timing as needed depending on the size of mushrooms.

12. Lastly when done perfectly, the veggies will wilt and the marinade dries a bit. Lastly brush them with some softened butter or mustard oil.

13. To char them slightly, broil for 2 mins in oven. For air fryer tandoori mushroom tikka, air fry for another 1 to 2 mins. If making on griddle, place a grill rack on the stovetop and place the skewers over direct fire.

When they are grilled perfectly, you will begin to smell the grilled mushrooms and onions so good. Remove them at this stage and serve immediately.

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