470 kcal & 51g protein per serving
The TASTIEST chicken tikka I have ever had, I’m not even kidding. Mushrooms blended into the usual yoghurt-based tikka marinade to make it creamy and umami-packed — which keeps every bite of chicken thigh juicy — and that chatpata truffle garlic butter finish is the part you’ll keep coming back for.
Creamy Garlic Mushroom Chicken Tikka
Macros (approx, per serving): 470 kcal | 51g protein | 12g carbs | 24g fat
Ingredients (serves 2, ~200g per serving):
For the marinade —
400g boneless chicken thigh (skinless)
200g mushrooms (button + oyster mix, or just button)
4–5 garlic cloves, chopped
1 small onion, chopped
2 tsp ghee
100g Greek yogurt or hung curd
30g grated mozzarella
1 tsp lemon juice
1 tsp chilli flakes
1 tsp oregano or Italian seasoning
½ tsp black pepper powder
Salt, to taste
A pinch of sugar
A drizzle of truffle oil (optional)
For the garlic butter finish —
1 tbsp butter, melted
½ tsp garlic powder or paste
½ tsp chilli flakes
¾ tsp chaat masala
A few drops of truffle oil (optional)
Method:
1. Sauté the chopped garlic & onion in ghee. Add the mushrooms and a pinch of salt, and cook down until the water evaporates and they soften — not completely, keep some body.
2. Blend with a little water into a smooth, thick paste.
3. Mix the paste with yogurt, mozzarella, lemon juice, black pepper, chilli flakes, oregano, salt and sugar.
4. Add the chicken thigh, coat well, and marinate overnight in the fridge (or at least 2–3 hours).
5. Spread on the tray. Air fryer: 180°C for 14–15 minutes. Oven: bake at 200°C for 25–30 minutes (grill 2–3 minutes for colour), until golden and cooked through. Rest a couple of minutes.
6. For the garlic butter, mix the melted butter, garlic, chilli flakes and chaat masala. Brush all over and enjoy.
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8 Comments
Looks awesome ..♥️
Wow I made it and ooh my good it's amazing 😍
Looks yum 🤤
So creative n so good!
Yaar ek restaurant khol lo plz ❤
Madam
What you have added along with Mushroom?
Can I replace the hung greek yogurt with something else?
If I was you I’d split this into 2 marination steps. If I had, I’d use dry mushroom powder and get rid of truffle.