Tandoori Skyr Mushroom Tikka
Tandoori Skyr Mushroom Tikka
Earthy sumptuous baby Bella mushrooms and crisp red onion petals get marinated in rich creamy skyr and a mixture of flavorful spices such as coriander, cumin, mango powder and dried chili powder. Let them marinate for a few hours and you’ll be left with meaty, ultra flavorful mushrooms that are perfect for roasting in then oven or on your grill. Top your freshly roasted mushroom tikkas with some cool minty green skyr chutney, fresh cilantro and a sprinkle of chaat masala and you’re all set!
Dry toasting your spices before adding it to the marinade adds depth and flavor unlike anything else! You can use this same marinade for anything you like, the possibilities are endless.
Tandoori Skyr Mushroom Tikka
Serving: 4 people
Ingredients:
Tandoori Marinade
1 inch ginger
3 garlic cloves
½ of a fresh serrano chili
1 ½ cup Icelandic Provision’s Plain Skyr (400 grams)
1 tablespoon lime juice
1 tsp carom seeds (Ajwan)
1 teaspoon dried fenugreek leaves, (Kasoori Methi)
2 ½ teaspoon Kashmiri chili powder
2 teaspoons cumin seeds, whole
1 teaspoon coriander seeds, whole
¼ teaspoon black pepper, whole
½ teaspoon fennel seeds, whole
1 ½ teaspoon gram flour (Besan flour) (use chickpea flour if you do not have Besan)
3 teaspoon dried mango powder (Amchur)
½ teaspoon dried asafoetida powder (Hing)
¼ teaspoon turmeric
½ teaspoon black salt (Kala Namak)
2 - 3 teaspoon salt (adjust to taste)
2 tablespoon mustard oil (if you don’t have mustard, you can use olive oil)
1 tablespoon oil olive oil, and extra for drizzling
Minty Green Skyr Chutney
1/2 cup fresh cilantro
1/4 cup fresh mint leaves
1 whole lime juiced
1 inch piece ginger
1/2 of a fresh serrano chili
1/2 teaspoon black salt
1-2 teaspoon salt (adjust to taste)
1 teaspoon roasted cumin powder
2 teaspoon dried mango powder (amchur)
1/2 teaspoon raw fennel seeds, whole
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sugar
Pinch of asafoetida (Hing)
3 tablespoons Icelandic Provision’s Plain Skyr
2 - 3 ice cubes
Toppings
Chopped Cilantro
Pickled Onions
Chaat Masala
Flaky salt
Method:
First make your chutney: Blitz your fresh cilantro, fresh mint leaves, lime juice, fresh ginger, serrano chili, black salt, salt, roasted cumin powder, raw fennel seeds, dried mango powder, black pepper, sugar, asafoetida powder and one ice cube until the whole mixture is a liquified. If your blender is choking feel free to add one ice cube at a time to help it blend.
Whisk in your plain skyr yogurt into the chutney and refrigerate for an hour or until cool.
Make your skyr marinade: Finely mince garlic, ginger, chili and set aside.
In a very large bowl, add 1 ½ cup of Icelandic Provision’s plain skyr and lime juice. Using a whisk, whip it well so there are no lumps and it silky smooth.
Using your palms, crush the carom seeds and dried fenugreek leaves into the skyr mixture to release the aroma. Whisk it together until blended. Set aside.
Using your palms, crush the carom seeds and dried fenugreek leaves into the skyr mixture to release the aroma. Whisk it together until blended. Set aside.
In a small fry pan, dry toast Kashmiri chili powder, whole cumin seeds, whole coriander seeds, whole black pepper and whole fennel seeds on low heat until they are toasty and fragrant about a minute or two. Set aside and let cool.
Note: You might hear some sputtering and see a little smoke too, if you do that is a good indicator that you can take it off the heat)
In that same fry pan, dry toast your gram flour on low heat. Stir constantly to avoid burning. The gram flour will begin to clump as it heats, use a fork break up the clumps and keep stirring until the mixture is slightly golden and it smells toasty. Set aside to cool.
Grind your toasted whole spices into a fine powder and add it to your skyr mixture along with the cooled gram flour, dried mango powder, asafoetida powder, turmeric, black salt and salt.
Note: Do not mix in, we will pour the hot oil over the spices to slightly temper them.
In a small fry pan, heat up the mustard oil until it begins to smoke, about two minutes.
Note: If you don’t have mustard oil you can use olive oil.)
Add the smoked mustard oil and room temperature olive oil all over the spices in the skyr mixture to slightly temper the spices. Give it a good whisk until fully incorporated.
Wash and dry your mushrooms and cut your red onion into quarters.
Mix mushrooms and onion petals into the tandoori marinade and coat everything generously. Wrap the bowl in cling wrap and let it marinate for a minimum of two hours or overnight.
If using bamboo skewers soak them in water for at least an hour before threading the marinated mushrooms.
Once the mushrooms and onions have marinated and you are ready to bake them preheat your oven to 400 degrees.
Thread the mushrooms and onions, alternating between the two, on the bamboo skewers. Place the threaded skewers on an oven safe roasting grill rack with a pan underneath to catch any drips.
Note: If you don’t have a roasting grill rack you can use a sheet pan lined with parchment paper. Alternatively, you can grill the mushrooms over a grill.
Brush or drizzle some oil on top of each skewer and let it roast for 10 minutes in the oven.
Once ten minutes are up, rotate the skewers and drizzle/brush some more oil and roast in the oven for another 10 minutes.
After 20 minutes of roasting, the mushrooms and onions should look slightly brown and golden.
Note: If they look a little undercooked roast them for a few more minutes.
Serve your mushrooms with the chutney, a showering of chopped mint and cilantro and enjoy.