Mushroom Tikka

Mushroom Tikka ~ a very simple, forgiving and easy recipe which demands only few hours of your precious time in the kitchen. I love Tikka version of any vegetable or meat, for the simple reason that its easy to put all the ingredients together, allow to sit in the marinade and then dry roast them in the oven or plonk them all on Tava and pan-fry.

A dictionary definition of the term Tikka implies:

"Meat treated with marinade of Tikka Masala and threaded on skewers, further on dry roasted in clay oven."

My version of this recipe is very easy and simple. Meat, vegetable of choice carefully threaded on wooden skewers (dunked in water for 1/2 hour before being used in oven to prevent the skewers from catching fire). Do not want to use skewers, then still there is an option; all you have to do is line your baking tray with parchment or wax paper, spread the chunks of meat/ vegetables, bake or just pan-fry as per choice.

Preparation time: 4-6 hours (includes the sitting time for the meat/ vegetables)

Cooking time: 20 minutes

Ingredients:

White Button Mushrooms - 8-12 heads

Yoghurt - 2 tablespoon

Garam Masala powder - 1 teaspoon

Red Chilli powder - 1/2 teaspoon

Ginger paste - 1 teaspoon

Garlic paste - 1 teaspoon

BBQ Tikka Masala - 1/2 teaspoon ~ I used Shan BBQ Tikka Masala

Turmeric powder - 1/4 teaspoon

Cumin powder - 1/3 teaspoon

Coriander powder - 1/3 teaspoon

Salt

Ghee/Oil

For Garnish:

Lime juice - as per taste

Coriander leaves - 3-4 strands

Method:

Wash the mushroom heads and remove the stem by 1/4 inch, clean them well and set aside. The intention here is to clip off the stem to comfortably allow the mushroom heads to sit in the tray while grilling. Mix in all the ingredients (except ghee) along with mushroom heads. Cover with a cling wrap and refrigerate for 4-6 hours (minimum time being 1 hour).

Before cooking them, thaw the heads in marinade for 1/2 at room temperature. Pan-fry with ghee slathered on sides till the Tikka's are completely cooked and done. Garnish with lime juice and coriander leaves bits sprinkled on top. Poke in a toothpick while serving for ease of handling.

Note - My version is spicy, tone down few notches of spice if you desire less spicy Tikka's.