• 250g button mushrooms, cleaned and halved or quartered (depending on size)
• For the marinade:
• • 1/2 cup thick yogurt (Greek yogurt works well)
  • 1 tablespoon ginger-garlic paste
  • 1 tablespoon lemon juice
  • 1 teaspoon red chili powder  
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala  
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon black salt (kala namak) (optional)
  • 2 tablespoons mustard oil or vegetable oil
  • Salt to taste
  • 1 tablespoon finely chopped cilantro for garnish.

Instructions:

1. Prepare the marinade: In a bowl, combine the yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, black salt (if using), oil, and salt. Mix well.  
2. Marinate the mushrooms: Add the mushrooms to the marinade and mix thoroughly, ensuring they are well coated. Let them marinate for at least 30 minutes, or preferably for 1-2 hours in the refrigerator.
3. Skewer the mushrooms: Thread the marinated mushrooms onto skewers. You can also add other vegetables like bell peppers or onions between the mushrooms.
4. Cook the tikka:
5. • Grilling: Preheat a grill pan or barbecue grill. Grill the skewers, turning occasionally, until the mushrooms are cooked through and slightly charred.
   • Baking: Preheat oven to $400^{\circ}$F ($200^{\circ}$C). Place the skewers on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the mushrooms are cooked and slightly browned, turning halfway through.
   • Air Frying: Preheat air fryer to $375^{\circ}$F ($190^{\circ}$C). Place the skewers inside the air fryer, and cook for about 10-15 minutes, flipping half way through.
5. Garnish and serve: Garnish with finely chopped cilantro and serve hot with mint chutney or raita.