Clean and wash 250 grams of button mushrooms. Pat them dry and keep aside.

In a mixing bowl, add 200 grams of thick curd, 1 teaspoon ginger-garlic paste, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala, 1 teaspoon kasuri methi, 1 tablespoon besan (gram flour), salt to taste, and 1 tablespoon of oil. Mix well to make a smooth marinade.

Add the mushrooms to the marinade and mix gently, ensuring that the mushrooms are well coated. Cover and refrigerate for at least 30 minutes.

Preheat the oven to 200°C or preheat a grill pan on medium heat.

Thread the marinated mushrooms onto skewers, leaving some space between each mushroom.

If using an oven, place the skewers on a baking tray lined with aluminum foil and grill for 15-20 minutes, turning the skewers occasionally for even cooking. If using a grill pan, cook the skewers on medium heat, turning occasionally, until the mushrooms are cooked and have a slightly charred appearance.

Once cooked, remove the mushrooms from the skewers and serve hot with mint chutney or yogurt dip.