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Mushroom Tikka | Sanjeev Kapoor Khazana

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Mushroom and capsicum pieces marinated in spicy hung yogurt mixture and coked in oven to make these lip smacking tikkas.

MUSHROOM TIKKA

Ingredients

12-16 large fresh button mushrooms
Oil for greasing
½ cup hung yogurt
1 tablespoon ginger-garlic paste
1 tablespoon Kashmiri red chilli powder
1 teaspoon garam masala powder
1 teaspoon dried fenugreek leaves (kasuri methi) powder
Salt to taste
1 tablespoon lemon juice
1½ tablespoons mustard oil
1 large red capsicums, cut into 1½ inch pieces
1 large green capsicums, cut into 1½ inch pieces
Butter for brushing

Method

1. Preheat oven to 200º C. Grease a baking tray with some oil.
2. Mix together hung yogurt, ginger-garlic paste, chilli powder, garam masala powder, dried fenugreek leaves powder, salt, lemon juice and mustard oil in a bowl.
3. Add mushrooms, red and green capsicums, mix well and set aside to marinate for 30 minutes.
4. Thread mushrooms and capsicum alternatively onto skewers and transfer on the greased tray.
5. Put tray in the preheated oven and bake for 10 minutes. Remove from oven and brush with some butter.
6. Serve hot with green chutney.

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