Summary

Ingredients

• 300 g chicken breast fillet (s)
• 200 g yourt
• 1 tablespoon mustard seeds
• 3 tablespoon oil, (sunflower oil)
• 2 teaspoon garam masala
• 3 cardamom pods
• 1 teaspoon coriander
• 1 teaspoon cumin, (cumin)
• 4 large clove (s) garlic
• 4 cm ginger
• 0.5 teaspoon ½ salt
• 1 pinch (s) black pepper, freshly ground
• 1 teaspoon cayenne pepper
• 2 tablespoon tomato paste
• 5 tablespoon lime juice
• 0.25 ¼ pumpkin (se), Hokkaido
• 100 g oyster mushrooms, (a handful)
• 100 g mushrooms, brown
• 1 cup water
• 1 bunch coriander greens
• 120 g basmati

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Instructions

1. First the spice mix is made. To do this, fry the mustard seeds in the oil until they crack. Then add the garam masala, coriander, cardamom pods and cumin. Braise, cut / press garlic and ginger and add.
2. Add the water for the rice and cook the basmati rice in salted water.
3. Then chop the chicken breast fillet and fry in the pan. Peel, dice and add the pumpkin. Season with a little pepper and salt. After searing, continue cooking over medium heat.
4. Back to the pot with the spice mixture: add the yoghurt and turn off the hotplate so that the yoghurt does not flocculate but just gets warm.
5. Now add the cleaned and slightly chopped mushrooms to the pan with the meat and sauté briefly.
6. Just before the rice is done, add the yoghurt and spice mixture to the meat pan. Stir in, add the lime juice, tomato paste, cayenne pepper and the cup of water and, if necessary, add the various spices from the spice mixture to taste.
7. It should now have the typical taste of Chicken Tikka Masala, with the addition of the slightly sweet pumpkin and mushrooms.
8. Arrange on the plate and pour the chopped coriander greens over it.