Creamy Garlic Mushroom Chicken Tikka
Creamy Garlic Mushroom Chicken Tikka
Ingredients
For the Marinade
- 400 g boneless chicken thigh, skinless
- 200 g mushrooms, button + oyster mix, or any mushroom of choice
- 4-5 garlic cloves, chopped
- 1 small onion, chopped
- 2 teaspoons ghee
- 100 g Greek yogurt or hung curd
- 30 g grated mozzarella
- 2 teaspoons chilli flakes
- 1 teaspoon oregano or Italian seasoning
- 1/2 teaspoon black pepper powder
- salt, to taste
- 1 teaspoon lemon juice
- a pinch sugar
- a drizzle truffle oil, optional
For the Garlic Butter Finish
- 1 tablespoon butter, melted
- 1/2 teaspoon garlic powder or paste
- 1 teaspoon chilli flakes
- 3/4 teaspoon chaat masala
- a few drops truffle oil, optional
Instructions
- 1
Sauté the chopped garlic and onion in 2 teaspoons of ghee in a pan over medium heat until softened.
⏱️ 5 min
- 2
Add the 200 grams of mushrooms and a pinch of salt to the pan. Cook down the mixture until the water evaporates and the mushrooms soften.
⏱️ 7 min
- 3
Transfer the cooked mushroom mixture to a blender. Add a little water (about 1-2 tablespoons) and blend until it forms a smooth, thick paste.
⏱️ 3 min
- 4
Cut the 400 grams of boneless chicken thigh into bite-sized pieces.
⏱️ 5 min
- 5
In a large bowl, combine the blended mushroom paste with 100 grams of Greek yogurt or hung curd, 30 grams of grated mozzarella, 2 teaspoons of chilli flakes, 1 teaspoon of oregano or Italian seasoning, 1/2 teaspoon of black pepper powder, salt to taste, 1 teaspoon of lemon juice, a pinch of sugar, and an optional drizzle of truffle oil. Mix well to create the marinade.
⏱️ 5 min
- 6
Add the chicken thigh pieces to the marinade and coat them thoroughly. Marinate the chicken in the fridge overnight, or for a minimum of 2-3 hours.
⏱️ 5 min
- 7
Preheat your cooking appliance. If using an air fryer, preheat to 180°C. If using an oven, preheat to 180°C. Spread the marinated chicken evenly on a tray.
⏱️ 5 min•🌡️ 180
- 8
Cook the chicken using your chosen method: Air fryer: Cook at 180°C for 14-15 minutes. Oven: Bake at 180°C for 25-27 minutes. For additional color, grill for 2-3 minutes at the end. Cook until golden and cooked through. Alternatively, using a frying pan: Cook for about 7-8 minutes on both sides on a medium flame.
⏱️ 27 min•🌡️ 180
- 9
Once cooked, let the chicken rest for a couple of minutes.
⏱️ 2 min
- 10
While the chicken rests, prepare the garlic butter finish. In a small bowl, mix 1 tablespoon of melted butter, 1/2 teaspoon of garlic powder or paste, 1 teaspoon of chilli flakes, 3/4 teaspoon of chaat masala, and a few optional drops of truffle oil.
⏱️ 2 min
- 11
Brush the prepared garlic butter mixture generously over the cooked chicken.
⏱️ 1 min
- 12
Serve and enjoy the Creamy Garlic Mushroom Chicken Tikka.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Garlic Mushroom Chicken Tikka
For the Marinade
- 400 g boneless chicken thigh, skinless
- 200 g mushrooms, button + oyster mix, or any mushroom of choice
- 4-5 garlic cloves, chopped
- 1 small onion, chopped
- 2 teaspoons ghee
- 100 g Greek yogurt or hung curd
- 30 g grated mozzarella
- 2 teaspoons chilli flakes
- 1 teaspoon oregano or Italian seasoning
- 1/2 teaspoon black pepper powder
- salt, to taste
- 1 teaspoon lemon juice
- a pinch sugar
- a drizzle truffle oil, optional
For the Garlic Butter Finish
- 1 tablespoon butter, melted
- 1/2 teaspoon garlic powder or paste
- 1 teaspoon chilli flakes
- 3/4 teaspoon chaat masala
- a few drops truffle oil, optional
Instructions
- 1
Sauté the chopped garlic and onion in 2 teaspoons of ghee in a pan over medium heat until softened.
⏱️ 5 min - 2
Add the 200 grams of mushrooms and a pinch of salt to the pan. Cook down the mixture until the water evaporates and the mushrooms soften.
⏱️ 7 min - 3
Transfer the cooked mushroom mixture to a blender. Add a little water (about 1-2 tablespoons) and blend until it forms a smooth, thick paste.
⏱️ 3 min - 4
Cut the 400 grams of boneless chicken thigh into bite-sized pieces.
⏱️ 5 min - 5
In a large bowl, combine the blended mushroom paste with 100 grams of Greek yogurt or hung curd, 30 grams of grated mozzarella, 2 teaspoons of chilli flakes, 1 teaspoon of oregano or Italian seasoning, 1/2 teaspoon of black pepper powder, salt to taste, 1 teaspoon of lemon juice, a pinch of sugar, and an optional drizzle of truffle oil. Mix well to create the marinade.
⏱️ 5 min - 6
Add the chicken thigh pieces to the marinade and coat them thoroughly. Marinate the chicken in the fridge overnight, or for a minimum of 2-3 hours.
⏱️ 5 min - 7
Preheat your cooking appliance. If using an air fryer, preheat to 180°C. If using an oven, preheat to 180°C. Spread the marinated chicken evenly on a tray.
⏱️ 5 min•🌡️ 180 - 8
Cook the chicken using your chosen method: Air fryer: Cook at 180°C for 14-15 minutes. Oven: Bake at 180°C for 25-27 minutes. For additional color, grill for 2-3 minutes at the end. Cook until golden and cooked through. Alternatively, using a frying pan: Cook for about 7-8 minutes on both sides on a medium flame.
⏱️ 27 min•🌡️ 180 - 9
Once cooked, let the chicken rest for a couple of minutes.
⏱️ 2 min - 10
While the chicken rests, prepare the garlic butter finish. In a small bowl, mix 1 tablespoon of melted butter, 1/2 teaspoon of garlic powder or paste, 1 teaspoon of chilli flakes, 3/4 teaspoon of chaat masala, and a few optional drops of truffle oil.
⏱️ 2 min - 11
Brush the prepared garlic butter mixture generously over the cooked chicken.
⏱️ 1 min - 12
Serve and enjoy the Creamy Garlic Mushroom Chicken Tikka.