Perfect Cheesy Mushroom Tikka Recipe Without Oven & Tandoor

Por Your Food Lab · 45 min

Ingredientes

Modo de preparo

1. In a large bowl, whisk the hung curd with the rest of the marinade ingredients (mustard oil, Kashmiri red chilli powder, turmeric, garam masala, coriander powder, salt, black salt, roasted kasuri methi powder, ginger garlic green chilli paste, and the juice of half a lemon) until smooth.
2. Smoke the marinade: put a small bowl with live charcoal in it, add a spoonful of mustard oil, cover and leave for 4-5 minutes. Then uncover, carefully remove the charcoal, and mix well.
3. Pluck the stems out of the mushrooms and scrape out the insides to form cups. Medium-sized mushrooms work best.
4. For the stuffing, grate the paneer and processed cheese into a bowl, add the salt, ginger, green chilli, mint, coriander, cardamom powder, chaat masala, powdered sugar and ajwain, and mix well. Taste and adjust the seasoning if needed.
5. Fill each mushroom with stuffing, pressing it in firmly so it does not fall out.
6. Soak bamboo skewers in water for 30 minutes.
7. Thread diced onion and capsicum onto each skewer, then add the stuffed mushrooms (about 4-5 per skewer), and finish with more onion and capsicum. Do not coat the mushrooms in marinade yet; let them rest, as they release water that would make the marinade drip.
8. Pan method: heat the pan on high, add a little ghee, then cook 3-4 skewers at a time on medium-high heat until golden brown on one side, turn and cook the other side until lightly charred. Coat the mushrooms in the marinade before cooking.
9. Direct flame method: hold the skewer over direct flame and rotate it regularly until the marinade is cooked and charred in spots. Brush with melted butter and keep cooking over the flame. This takes longer.
10. Oven or air-fryer method: preheat to 200°C. Place the skewers on the tray and cook for 10-12 minutes, brushing with melted butter after 5-6 minutes and continuing to cook.
11. Serve with green chutney, a squeeze of lemon juice and chaat masala.

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