Name: Tandoori Mushroom recipe by SIMRAN GUPTA at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: Button mushrooms 200 grams cleaned; Hung curd 6 tbsp; Besan/Chickpea flour 2 tbsp; Chaat masala 1 tsp; Garam masala 1 tsp; Red chili powder 1 and 1/2 tsp; Cumin powder 1 tsp; Coriander powder 1 tsp; Black pepper 1/2; Salt to taste; Ginger 2 tsp; finely crushed or grated Garlic 1; Lemon juice 2 tsp; Oil 2 tbsp

Ingredients Serving: 4

Button mushrooms 200 grams cleaned
Hung curd 6 tbsp
Besan/Chickpea flour 2 tbsp
Chaat masala 1 tsp
Garam masala 1 tsp
Red chili powder 1 and 1/2 tsp
Cumin powder 1 tsp
Coriander powder 1 tsp
Black pepper 1/2
Salt to taste
Ginger 2 tsp
finely crushed or grated Garlic 1
Lemon juice 2 tsp
Oil 2 tbsp

Instructions

In a bowl take all the ingredients, except the mushrooms. Mix well to make a smooth marinade. Make sure there are no lumps. Add in the whole mushrooms. Mix gently so that the marinade evenly coats the mushrooms.
Try to mix with hand instead of spoon. Cover the bowl and keep it in the fridge for about an hour. Prepare the charcoal grill. After the mushrooms have rested, give them a gentle mix once again. Put them onto the skewers and keep them on the grill.
Mushrooms will release some moisture that will drip on the coals. Make sure the coals are burning robustly enough. Grill the mushrooms till they are well done and have some char. It took me about 12-14 minutes as I grilled the mushrooms turning them in between every few minutes.
Mushrooms shrink in size a bit, that how you know they are well done. Remove the skewers off the grill and with the help of tongs, remove the grilled mushrooms onto a serving plate. Serve hot with green chutney and. Enjoy hot!

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