Chicken Tikka Masala in the European autumn

Ingredients for 2 servings:

• 300 g chicken breast fillet(s)
• 200 g yogurt
• 1 tbsp mustard seeds
• 3 tbsp sunflower oil
• 2 tsp garam masala
• 3 cardamom pods
• 1 tsp coriander powder
• 1 tsp cumin powder
• 4 large garlic cloves
• 4 cm ginger
• ½ tsp salt
• 1 pinch(s) black pepper, freshly ground
• 1 tsp cayenne pepper
• 2 tbsp tomato paste
• 5 tbsp lime juice
• ¼ Hokkaido pumpkin(s)
• 100 g oyster mushrooms (a handful)
• 100 g mushrooms, brown
• 1 cup water
• 1 bunch of coriander leaves
• 120 g Basmati

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Chicken with mushrooms, pumpkin and rice Tikka Masala style

First, prepare the spice mix. Fry the mustard seeds in oil until they pop. Then add the garam masala, coriander, cardamom pods, and cumin. Sauté gently, then chop or press the garlic and ginger and add them. Boil the water for the rice and cook the basmati rice in salted water. Chop the chicken breast fillet and fry it in the pan. Peel and dice the pumpkin, and add it. Season with a little pepper and salt. After frying, continue cooking over medium heat. Back to the pot with the spice mix, add the yogurt, and turn off the heat so that the yogurt doesn’t curdle but only warms up. Now add the cleaned and slightly chopped mushrooms to the pan with the meat and fry briefly. Just before the rice is cooked, add the yogurt and spice mix to the meat pan. Stir in the lime juice, tomato paste, cayenne pepper, and the cup of water, and season to taste with the various spices from the spice mix, if desired. It should now have the typical flavor of Chicken Tikka Masala, with the addition of the slightly sweet pumpkin and mushrooms. Serve on a plate and garnish with the chopped coriander.