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Red lentil soup & Indian Garam Masala Chicken with Yoghurt

Updated: Oct 13, 2020

India is an incredibly diverse country that stirs you up and takes you with or leaves you out and push you away. There are no shades in between. From the first moment it attracted me with its honest and hearty people, whose charming nature touches your soul.

Kitchen in the Gurudwara Bangla Sahib temple
Kitchen in Delhis Sikh Temple

This diversity and kindness of people is also reflected in the subcontinent's cuisine. Each region in India is characterized by its own unique kitchen and numerous dishes. The Garam Masala chicken is at home in northern India, the Bengali cuisine is especially known for its desserts, Goa for the hot pork with Vindalho and Kerala for its beef. What Indian food community has are spices, curries, flat breads, soups and rice that you will find on any plate. Add a salty or sweet Lassi according to taste ....

For the Garam Masala chicken you need


250 Greek yoghurt,

juice ½ Lime,

2 tsp Garam Masala,

1 teaspoon turmeric,

2 organic chicken legs,

60 g butter,

2 tbsp oil,

2 medium sized white onions,

1teaspoon Cumin,

1 piece ginger,

5 cloves of garlic, 1 tsp cinnamon,

1 stick cinnamon,

2 tomatoes,

some chilli,

1 teaspoon salt,

approx. 80 - 100 ml water,

250 ml cream,

4 tbsp ground almonds,

chopped fresh coriander

Mix Greek yoghurt, the juice ½ lime, Garam Masala, and 1 tsp turmeric and marinate the chicken 1 night in the fridge.

Melt the butter in the casserole, then fry the onion until it is finely chopped and glazed, add the finely chopped ginger, finely chopped garlic cloves and cumin and continue frying. Add the cinnamon stick, diced tomatoes and salt, add the meat with the marinade and fry for 7 minutes. Add water and simmerr for about 40 minutes. Add the cream and simmer for another 15 minutes. Then sprinkle with almonds and simmer again. Finally, add the freshly chopped coriander and enjoy with sticky rice and/or Naan bread with garlic.

Red lentil soup

Sorry but recipe will follow later

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