Tandoori Mushroom

tandoori mushroom

Customer Culinary Creation: Tandoori Mushroom Tikka

By - Shruthi Nagendra


Prep Time

10 mins

Cook Time

30 mins

Marinating Time

Minimum ~ 45 mins


Course: Appetizer, Entree

Cuisine: South Asian

Serves: ~ 4 people


  • Air Fryer (or Oven) 
  • Mixing bowl and spoon
  • Cutting knife
  • Aluminum foil
  • Skewers (wooden or metal)


  • 12 Button mushrooms 
  • 1/2 cup onions diced in cubes
  • 1/2 cup bell peppers diced in cubes(choose any bell pepper color)
  • 1/2 tsp lime juice 
  • 1/2 tsp Chaat masala
  • Desifyd Original Tandoori Marinade 
  • Desifyd T’ah Karke Sauce (optional as a dipping sauce)


  • Wash and clean the button mushrooms, bell peppers, and onions thoroughly
  • Dice onions and bell peppers into cubes
  • Add mushrooms, onions, and bell peppers to a mixing bowl
  • Pour 4oz of Desifyd Tandoori Marinade to the mixing bowl and combine all the ingredients with a mixing spoon
  • Cover the mixing bowl with plastic wrap/or foil and let the mixture sit for a minimum of 45 mins in refrigerator (overnight for best results)
  • Take skewers (if wooden, ensure they are soaked in water for a minimum of 30 minutes to prevent splinters) and stick the mushrooms, onions, and bell peppers on the skewers in an alternating fashion. Repeat for remaining skewers and ingredients.
  • Set your air fryer to 350°F (if using oven, preheat to 350°F, cover oven tray with foil if necessary)
  • Air Fry/Bake for 30 mins; flip skewers periodically until desired doneness reached. For crispy mushrooms, broil skewers for an additional 3 mins in air fryer/oven for an additional flavor punch!
  • Remove skewers from air fryer/oven and sprinkle chaat masala and lime juice on top of each skewer as per desired flavor.
  • Plate and serve alongside Desifyd T’ah Karke Dipping Sauce


The amount of food you can cook at a time will vary depending on the size of your air fryer basket. Remember not to overcrowd your air fryer basket/oven. Cook Time may vary depending on cooking appliance.

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