Did you know that Tikka was traditionally cooked in a tandoor to enable the intense heat to seal in the flavors and juices of the marinated ingredients, resulting in a smoky and succulent final dish? Prepare yourself for a mouthwatering experience with our Mushroom and Capsicum Tikka!
Introducing our delightful Mushroom and Capsicum Tikka recipe! This is a flavorful and exciting starter for mushroom lovers and will definitely make a great appetizer for your next party. Whether you are a beginner or a seasoned cook, this dish is perfect for you!
Prep Time: 15 mins Cook Time: 20 mins Servings: 5 Difficulty: Beginner
P Mark Kachi Ghani Mustard oil: 2 tbsp
Mushroom: 10 pieces
Red Capsicum: 5 cubes
Yellow Capsicum: 5 cubes
Green Capsicum: 5 cubes
Onion: 10 cubes
Ginger garlic paste: 1 tsp
Salt: According to taste
Hung curd: ½ cup
Turmeric powder: 1 tsp
Coriander powder: 1 tsp
Freshly ground black pepper: ½ tsp
Garam masala: ½ tsp
Chaat masala: 1 tsp
Dried fenugreek leaves: ½ tsp
Carom seeds: ½ tsp
Caraway seeds: ½ tsp
Mix 1 tbsp P Mark Kachi Ghani mustard oil, ginger garlic paste, and salt in a bowl.
Add the mushrooms, onion, and capsicum to the same bowl, mix them, and keep the bowl aside.
Take another bowl and mix hung curd, turmeric powder, coriander powder, black pepper, garam masala, chaat masala, fenugreek leaves, carom seeds, and caraway seeds.
Add the marinated vegetables to the second bowl and mix thoroughly. Cover the bowl with a lid and keep it aside for 15-20 minutes.
Take a wooden skewer and arrange the ingredients in the following order: an onion cube, a red capsicum cube, a mushroom, a yellow capsicum cube, another mushroom, a green capsicum cube, and end it with another onion cube. Repeat this process to create 4 more skewers.
Heat a non-stick tawa, coat it with P Mark Kachi Ghani mustard oil, and cook 2 skewers at a time till they turn light brown from all sides.
Serve quickly with green chutney.
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