Air fryer recipe · Starters
Smoky Mushroom Tikka
Spiced yogurt-marinated mushrooms and peppers charred into juicy, smoky tikka bites.
- 24 minTotal time
- 200°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 40kcal
- 4.4 gprotein
- 5.0 gcarbs
- 1.0 gfat
- 1.9 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Button mushrooms300 g
- Hung curd1/2 cup
- Tikka masala powder2 tbsp
- Besan, roasted1 tbsp
- Onion and capsicum1 cup chunks
- Ajwain1/2 tsp
Method
Make the tikka marinade
Whisk the hung curd with the tikka masala, roasted besan, ajwain and salt into a thick coating paste. The roasted besan soaks up moisture and keeps the marinade from turning watery and sliding off the mushrooms.
Fold in the veg
Add the mushrooms with the onion and capsicum chunks and turn until everything is evenly cloaked. Rest in the fridge for twenty minutes so the spices settle in and the mushrooms take on colour as they cook.
Thread or scatter
Skewer the mushrooms alternating with the peppers, or simply spread them loose if you prefer. Brush any leftover marinade over the top for extra colour and a fuller coating on every side.
Preheat strong
Heat the air fryer for four minutes so it is properly hot before the mushrooms go in. A high starting heat sets the curd quickly and builds a dry, smoky crust instead of letting it stew in its own liquid.
Char to finish
Cook at 200°C for 14 min, turning once and brushing with a little oil for a glossy char. The strong heat gives smoky, charred edges, so serve straight away while the mushrooms are still crisp and hot.
