Char-grilled mushrooms in a tandoori marinade — smoky outside, juicy inside, finished with chaat masala and lemon the way the tandoor intended. Ready in 38 minutes including prep.
Prep 20 min Cook 18 min Serves 3 Medium
Ingredients
🧀Yogurt1/2 cup, thick
🫙Ginger Garlic Paste1 tbsp
🌶️Kashmiri Chili Powder1 tsp
🌶️Garam Masala1 tsp
🧂Saltto taste
🍋Lemon1
🍄Mushrooms400 g, in chunks
🌶️Chaat Masala1 tsp
Optional extras
🌿Mint Leavesfor the chutney
🌿Fresh Cilantrofor the chutney
Instructions
1
Whisk the yogurt, ginger garlic paste, garam masala, Kashmiri chili, salt and the tandoori flavourings into a thick marinade.
2
Coat the mushrooms completely and marinate for at least an hour — overnight is better still.
3
Thread onto skewers with a little space between pieces.
4
Roast in a 220°C oven (or over coals) for 15-18 minutes, turning once and basting with melted butter.
5
Let the edges char properly — tikka without char is just warm meat.
6
Rest 3 minutes, sprinkle with chaat masala and squeeze over lemon.
7
Serve with a quick mint-cilantro chutney and onion rings.
Chef's tip
Hang the yogurt in muslin for 2 hours first — watery marinade is the enemy of a good char.
