Perfect Cheesy Mushroom Tikka Recipe WITHOUT OVEN & TANDOOR | तंदूरी मुह्सरूम टिक्का | Sanjyot Keer

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Full written recipe - Stuffed Mushroom Tikka

Prep time: 15-20 minutes (excluding making of hung curd)
Cooking time: 15-20 minutes
Serves: 4-5 people

Ingredients:
Marinade
HUNG CURD | टंगा हुआ दही 4 TBSP
MUSTARD OIL | सरसों का तेल 1 TBSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
GARAM MASALA | गरम मसाला 1/2 TSP
CORIANDER POWDER | धनिया पाउडर 1/2 TSP
SALT | नमक TO TASTE
BLACK SALT | काला नमक 1/4 TSP
ROASTED KASURI METHI POWDER | भुनी कसूरी मेथी का पाउडर 1/4 TSP
GINGER GARLIC GREEN CHILLI PASTE | अदरक लहसुन हरी मिर्च की पेस्ट 1 TBSP
LEMON JUICE | नींबू का रस OF HALF A LEMON
LIVE CHARCOAL | जलता हुआ कोयला
MUSTARD OIL | सरसों का तेल
MUSHROOM | मशरुम 350 GRAMS
Stuffing
PANEER | पनीर 50 GRAMS (GRATED)
PROCESSED CHEESE | प्रोसेस्ड चीज़ 50 GRAMS (GRATED)
SALT | नमक A PINCH
GINGER | अदरक 1 TSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 2 NOS. (CHOPPED)
MINT | पुदीना A HANDFUL (CHOPPED)
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
CARDAMON POWDER | इलाइची पाउडर A PINCH
CHAAT MASALA | चाट मसाला A PINCH
POWDERED SUGAR | पीसी हुई शक्कर 1 TSP
AJWAIN | अजवाइन A PINCH
Veggies for skewering
ONION | प्याज़ AS REQUIRED (DICED)
CAPSICUM | शिमला मिर्च AS REQUIRED (DICED)
Cooking on pan
GHEE | घी 1 TSP
Cooking over direct flame
BUTTER | मक्खन (MELTED)
Cooking in air-fryer
BUTTER | मक्खन (MELTED)
Method:
In a large bowl add hung curd along with all the remaining ingredients of the marinade & whisk it into a smooth marinade.
To give the marinade a smoky flavour, place a small bowl with live charcoal inside it, add a spoonful of mustard oil, cover & let the marinade smoke for 4-5 minutes, then uncover & discard the charcoal carefully. Mix well & your tandoori marinade is ready.
Prep the mushrooms by plucking the stem out & scrape the insides to form a cup. Try using medium sized mushrooms for this recipe.
For the stuffing, grate & add the paneer & the cheese in a bowl & add all the remaining ingredients & mix well, taste & adjust seasoning if required.
Stuff the mushrooms with the stuffing using a spoon, make sure you press the stuffing inside firmly to lock it inside, otherwise the stuffing might fall out while coating with the marinade.
I like to use bamboo skewers to make any kind of tikkas, just soak them in water for 30 minutes so that they don't burn while cooking.
Skewer a dice of onion & capsicum onto the skewer, then coat the mushroom & skewer it, you can skewer about 4-5 mushrooms on one skewer, in the end you can again add a dice of capsicum & onion, ready as many skewers as required. Do not coat the mushroom with the marinade & let it rest, the mushroom will start oozing out water which will make the marinade drip.
To cook them on a pan, heat the pan over high flame & then add very little ghee or oil. Once the ghee heats up, place the skewers 3-4 at a time if you have a large enough pan, cook the tikkas over medium high flame, until golden brown from one side then turn & cook them similarly on the other side, let them get a little charred from each side. Your delicious stuffed mushrooms tikkas are ready using a pan.
The second method is cooking the tikka over direct flame, just hold the skewer over direct flame & rotate it at regular intervals until the marinade gets cooked, it will turn brown from some spots & get charred beautifully over direct flame, you can apply some melted butter & continue cooking it over flame. This method works best if you want to replicate the perfect texture similar to a tandoor, however it is a bit time consuming.
To cook it in an air-fryer or anything oven, preheat the airfyer or oven at 200°C, place the skewers onto the tray & cook them for 10-12 minutes. After 5-6 minutes, apply some butter on the tikkas & continue to cook them.
These are the 3 ways in which you can cook the Stuffed Mushroom Tikkas & all of them taste absolutely delicious, serve it with some green chutney & garnish with some lemon juice & chaat masala.



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