Mushroom Tikka Recipe

Marinate chicken

In a medium bowl combine the yogurt, tomato paste, ginger-garlic paste, garam masala, ground coriander, ground cumin, smoked paprika, turmeric, crushed kasoori methi (if using), lemon juice, salt and black pepper. Add the bite-sized chicken pieces and toss to coat. Cover and refrigerate for 20–30 minutes (or up to 2 hours).

Sauté aromatics and mushrooms

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the diced onion and cook 3–4 minutes until translucent. Add the chopped green chili if using and cook 30 seconds. Add the quartered mushrooms and cook, stirring, until they release moisture and start to brown, about 5–7 minutes. Remove mushrooms and onions to a bowl and set aside.

Cook chicken tikka

In the same skillet (add a touch more oil if needed) add the marinated chicken in a single layer. Cook without disturbing for 2–3 minutes to develop color, then stir and cook until chicken is cooked through and lightly charred at the edges, about 6–8 minutes total depending on piece size. Return the cooked mushrooms and onions to the skillet, stir to combine, and cook 1–2 minutes to meld flavors. Taste and adjust salt or spices. Remove from heat and let cool 8–10 minutes before assembling (filling should be warm but not hot).

While the filling cools, stir together the softened cream cheese and grated mozzarella in a small bowl until smooth. Fold in 1 tablespoon chopped cilantro and set aside.

When the filling is warm (not hot), fold the cheese mixture into the chicken-mushroom mixture so it is evenly distributed. The cheese should bind the filling and add creaminess. If mixture seems wet, drain any excess liquid before folding in cheese.

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

On a lightly floured surface, unfold each puff pastry sheet. Depending on sheet size, cut each into 4 equal squares (for 8 turnovers) or 6 pieces for smaller hand pies. Lightly brush edges with a little water.

Place about 2–3 tablespoons of the warm chicken-mushroom-cheese filling in the center of each pastry square, leaving a 1 cm border. Brush the border with beaten egg wash (beat 1 egg with 1 tsp water). Fold the pastry over to form a triangle or rectangle and press edges with a fork to seal. Make 1–2 small slits on top to vent steam.

Place assembled turnovers on the prepared baking sheet about 2 cm apart. Lightly brush the tops with olive oil or melted butter and the remaining egg wash for a glossy finish. Sprinkle remaining chopped cilantro over the tops if desired.

Bake in the preheated oven for 18–22 minutes, until pastry is puffed and golden brown. Rotate pan halfway if your oven heats unevenly. Remove from oven and let rest 5 minutes before serving.