Mushroom Tikka

4 standard portions

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Ingredients

• 1/2 cup + 1 tablespoon almond milk yogurt (or use regular whole milk yogurt)
• 2 teaspoons ginger garlic paste
• 1 tablespoon+1 teaspoon besan (gram flour)
• 1.5 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon red chili powder (or to taste)
• 1/4 teaspoon kashmiri red chili powder (optional)
• 1/2 teaspoon chaat masala
• 1/2 teaspoon salt
• 1.5 teaspoons mustard oil
• 2 tablespoons chopped cilantro
• 10 oz mushrooms (around 290 grams, I used a mix of white and cremini mushrooms)
• lemon or lime wedges (for serving)

Method

1. Before you start, place the yogurt (I have used plain almond milk yogurt here) in a strainer with a bowl below it. Let the yogurt strain for 20 to 30 minutes. You need thick yogurt for this recipe.
2. Then place the strained yogurt in a large bowl.
3. Add ginger-garlic paste, besan, coriander powder, garam masala, red chili powder, kashmiri red chili powder (if using), chaat masala and salt.
4. Add in the mustard oil. If you don't have mustard oil, you can use olive oil or any other oil of choice. Stir in the chopped cilantro. You can also use a mix of cilantro and mint here.
5. Using a whisk, mix it all together. The marinade is now ready.
6. Add in the mushrooms to the marinade. Make sure to clean and pat dry them before adding to the marinade.
7. Toss to combine so that all mushrooms are well coated with the marinade. Cover and refrigerate for at least an hour. Meanwhile pre-heat oven to 400 F degrees.
8. After an hour, arrange the mushrooms on wooden skewers.
9. Line a baking tray with aluminium foil and spray the foil lightly with a non-stick spray. Place the skewers on the sheet.
10. Bake at 400 F degrees for 25 minutes. Then press the broil button and broil for 2 to 3 minutes until the mushrooms look little charred.
11. Remove from oven and serve mushroom tikka with cilantro chutney and lemon wedges!