Mushroom tikka is a mouthwatering vegetarian alternative to the classic chicken tikka. It’s spicy, smoky, juicy, and full of that signature tandoori flavour. These grilled mushrooms are marinated in curd and spices, skewered with veggies, and either grilled in the oven, on a pan, or even over a flame. Whether you serve them as a starter or wrap them into rolls, this dish always delivers bold North Indian flavours. The best part is that it takes minimal ingredients and just five simple steps to recreate at home. Perfect for parties, evening snacks, or a light dinner, this mushroom tikka will make you forget the restaurant version.
Step 1: Clean the mushrooms and cut the veggies
Begin by rinsing 200 grams of button mushrooms under running water. Pat them dry using a kitchen towel and keep them whole. Avoid soaking them in water for long as they absorb moisture. Next, chop 1 onion and 1 capsicum into 1-inch square pieces. These veggies will be used along with mushrooms on the skewers and add a nice crunch and sweetness to balance the spices.
Step 2: Make the tikka marinade
In a mixing bowl, add ½ cup of thick curd or hung curd. To this, add 1 tablespoon ginger-garlic paste, ½ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, ½ teaspoon garam masala, ½ teaspoon cumin powder, and salt to taste. Also squeeze in half a lemon and add 1 tablespoon mustard oil or any regular oil. Mix well to form a thick marinade. If you like a smoky touch, you can also add a pinch of kasuri methi and a few drops of liquid smoke or smoked paprika.
Step 3: Marinate and let it rest
Add the cleaned mushrooms, chopped onions, and capsicum pieces into the marinade and coat them well. Let the mixture rest for at least 30 minutes so the flavours get absorbed properly. If you have more time, marinate for up to 2 hours in the refrigerator. This step is crucial for that authentic tikka flavour and juicy texture. If using wooden skewers, soak them in water during this time so they don’t burn while grilling.
Step 4: Skewer and cook the tikka
Once marinated, thread the mushrooms and vegetables alternately on skewers. You can either grill them in an oven, roast them on a tawa, or cook them in an air fryer. For oven grilling, preheat the oven at 200°C and place the skewers on a rack or tray. Grill for 15 to 20 minutes, flipping halfway, until the edges start to char. For the tawa version, heat a little oil on a flat pan and place the skewers or individual pieces directly. Cook on medium flame while turning occasionally till they are evenly browned and slightly charred.
Step 5: Serve with chutney and onions
Once the mushroom tikkas are nicely cooked and aromatic, remove them from heat and let them cool for a minute. Sprinkle a dash of chaat masala or lemon juice on top for extra zing. Serve them hot with green chutney, onion rings, and lemon wedges. These tikkas taste best when served immediately, as they’re crisp on the outside and soft inside. You can also stuff them in wraps, pair them with naan, or enjoy them as is.
Mushroom tikka is a bold, spicy, and satisfying dish that brings the richness of tandoori cooking right to your kitchen. With just five easy steps, you can enjoy a protein-packed vegetarian snack that’s as delicious as any restaurant offering. Whether cooked on a tawa or grilled in the oven, these juicy bites are full of flavour and make a great addition to any meal or gathering. Once you try making it at home, you’ll want to add it to your regular snack rotation.