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Tandoori Mushroom Tikka is a delicious tandoori marinated, grilled for a smoky finish, stunning vegetarian appetiser.


  • 1.5 kg large button mushrooms wiped clean.
  • 100 g thick plain yoghurt (hung yoghurt, Greek yoghurt).
  • 2 tbsp toasted chickpea flour (gram flour).
  • 2 tsp Kashmiri chilli powder.
  • 1 tsp Cumin powder.
  • 1/2 tsp ground Turmeric.
  • 1 tsp Garam masala.
  • 1/2 tsp Kasoori methi.
  • 2 tsp grated ginger.
  • 1/4 tsp salt.
  • 1 tbsp chopped coriander leaves.
  • 2 tbsp lemon juice


  • In a bowl mix the yoghurt, roasted chickpea flour, chilli powder, Cumin powder, Turmeric, Garam masala, Kasoori methi, ginger, salt, coriander leaves and lemon juice.
  • Add mushrooms and stir gently to coat evenly.
  • Allow to marinate (covered) for a minimum of 30 minutes.
  • Skewer the mushrooms and grill in a Tandoor for about 7 minutes.
  • Serve hot with a salad.

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